Luciano and I went to Rome in 2005 and on our first evening we decided to have dinner in a restaurant near the Pantheon. When we arrived there we were awfully welcomed and decided to leave. So we kept on walking. We stopped by a bakery and ended up having pizza seating on some steps in front of the Pantheon. Great food, good price and an amazing view!
On our second evening our dinner came from a pizzeria right by our hotel. Actually it was just a door and a small counter where we could choose the pizza to take away. We don’t remember how much it cost but it was cheap, good enough for a couple traveling on a tight budget. The pizza was excellent. We chose two different pizzas: one with tomato sauce and cheese and the other with ricotta and zucchini.
And even though these pizzas were eaten almost 10 years ago we still remember them 🙂
So one of these days we came across a zucchini pizza recipe. We imediately thought of Rome and decided to make a zucchini and ricotta pizza at home!
- For the dough:
- ½ cup warm milk
- 1 egg
- 1 tbsp butter
- ⅛ cup sugar
- ¼ tsp salt
- 2 cups all purpose flour
- ½ tsp yeast
- For the topping:
- 1 medium zucchini, finely sliced
- 7 oz shredded ricotta cheese
- Olive oil
- Black Pepper
- For the dough:
- If you are using a bread machine just add all ingredients according to the manufacturer's instructions and turn on the keading cycle. When it's done spread the dough in a baking sheet and let it rest for about 40 minutes.
- If you are making the dough without a bread machine, just blend all ingredients and knead for around five minutes. If the dough is too sticky, add a litttle bit of aditional flour. Let the dough rise for around 1 hour. Then spread the dough in a baking sheet and let it rest for about 40 minutes.
- Preheat the oven to 350F.
- Place zucchini over dough.
- Spread the ricotta on top of the zucchini.
- Add pepper, rosemary and salt to taste.
- Sprinkle some olive oil and bake it for around 30 minutes.
- Serve immediately!
Just like in Rome 😉