Ingredients:

  • 1 lb thin-crust dough
  • 1 tbsp extra virgin olive oil
  • 1 pinch sea salt
  • 1 cup part-skim ricotta cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 cup fresh basil leaves
  • 1/4 tsp black pepper
  • 1/2 cup shredded low-moisture mozzarella
  • 1/2 cup thinly sliced zucchini
  • 1/4 cup shaved Parmesan cheese
  • 1 tbsp balsamic glaze

Instructions:

  1. Strain the part-skim ricotta cheese for 30 minutes to remove excess moisture.
  2. Place the strained ricotta, lemon juice, and lemon zest into a food processor or bowl and whip on high for 60-90 seconds until smooth and pale.
  3. Fold in the finely sliced fresh basil and black pepper by hand.
  4. Preheat the oven and baking steel or stone to its maximum temperature.
  5. Roll out the thin-crust dough, brush with olive oil, and sprinkle with a pinch of sea salt.
  6. Spread the whipped ricotta mixture evenly over the dough.
  7. Layer on the shredded mozzarella, sliced zucchini, and shaved Parmesan cheese.
  8. Bake at maximum heat until the crust is mahogany-colored and crisp.
  9. Finish the pizza with a drizzle of balsamic glaze before serving.