Courgette, Lemon Ricotta & Pistachio Pizza

Name: Courgette, Lemon Ricotta & Pistachio Pizza
Prep time: 5 min
Cook time: 9 min
Total time: 14 min
Yield: 2
Cuisine: italian

Featuring their signature slow-proved, leopardised sourdough base, Crosta Mollica Pizza Base Bianca is topped with a delicate mozzarella sauce and finished with cracked black pepper, creating a blank canvas for your favourite toppings. For a beautiful summer pairing we created the Courgette, Lemon Ricotta & Pistachio pizza. The pizza base is topped with creamy ricotta and fresh courgette ribbons seasoned with oregano. Once baked, it’s finished with zingy lemon zest, crunchy pistachios and fragrant basil leaves. Optional - a drizzle of honey to pair with the courgette to finish but traditionalists may want to keep it simple.

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Ingredients

courgette ½ (peeled)
ricotta 60 g (drained)
Crosta Mollica pizza base bianca 1
pistachios 1 tbsp (toasted)
lemon ½ (zest)
fresh basil 1 handful (leaves picked)

Method

Preheat the oven & prep the courgette

Preheat the oven to 190C fan.
With a peeler, peel the courgette into long thin ribbons, slice them in half. Pat the courgette with kitchen paper to remove excess moisture.

Add the toppings & bake

Dot the ricotta over the Crosta Mollica pizza base bianca, squishing it down lightly, then scatter over the courgette ribbons. Drizzle over a little olive oil and a sprinkle of sea salt.
Place your pizza directly in the middle shelf of the oven for 8–9 mins. Remove when crisp and lightly golden.

Add the finishing touches & Plate Up

While the pizza is in the oven, toast the pistachios in a small dry frying pan over a medium heat for a few minutes, then roughly chop them once cool.
Scatter the pistachios over the cooked pizza. Finish with the lemon zest and fresh basil leaves.
Slice it up and enjoy!

Courgette, Lemon Ricotta & Pistachio Pizza

Add to your supermarket basket....

Ingredients

Method

Preheat the oven & prep the courgette

Add the toppings & bake

Add the finishing touches & Plate Up

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