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A white pizza with zucchini, prosciutto, asparagus and buffalo mozzarella. A thick crust base spread with ricotta, lemon zest and baked with zucchini ribbons and slices of asparagus. This pizza recipe is perfect for Spring, it’s fresh, fun and so delicious!

Because there’s always room for pizza…

As far as I’m concerned there ain’t nothing wrong with a little pizza on a Monday. When the weekend’s over, our alarms start ringing wayy too early and the working week begins.

Yes, Mondays aren’t my favourite day but you know what is, pizza day (or night). This fresh pizza is the perfect way to start the week off right and who can’t be excited about Mondays that involve pizza?!

It’s made with a white ricotta base mixed in with some lemon zest, so simple but utterly dee-lish! It’s also topped with zucchini ribbons and slices of asparagus. Two green veggies I absolutely love! Who else is so excited about asparagus being in season?!

When it comes out of the oven it’s then topped with more deliciousness including buffalo mozzarella…which quite frankly tastes like HEAVEN!

Making Pizza Dough From Scratch

Ok, so since I work from home it’s easy for me to run to the kitchen for 10 minutes and make some pizza dough which I then let rise all afternoon until I’m ready to make pizzas for dinner.

If you have time, do it but if not I have something you may like! INSTANT pizza dough.

YES, I have a recipe here where you can make pizza dough in under 10 mins that does not require any yeast or rising time and is ready to use right away!

So what’s the catch?! If you’ve used this dough before (I know many of you have and love it) then you’ll know that it’s a thin crust dough. Don’t expect a thick, fluffy crust because you won’t get it. It makes a thin and crispy delicious pizza base and it’s a total lifesaver when you need pizza like, right now!

How To Make Pizza With Zucchini, Prosciutto, And Asparagus

First, make the pizza dough. You can get full step by step instructions for making traditional pizza dough here or my instant pizza dough here.

When you have your dough ready, pre-heat the oven to the highest temperature possible, roll out the dough and place on a baking tray.

Tip: Sprinkle the baking tray with semolina flour, regular flour or polenta before placing the pizza base on top to stop it sticking.

Next spread the ricotta and lemon zest on top of the base followed by zucchini ribbons and slices of asparagus. Bake in the oven for around 10 minutes until the base is crispy and golden and the toppings are slightly browned.

Finally top with a few slices of prosciutto, peas, buffalo mozzarella and tear over some fresh basil and mint. Serve and enjoy your Monday!

Tips And Tricks For Making This White Pizza With Zucchini;

• Cut the zucchini into as thin slices as possible by using a vegetable peeler or mandoline
• Choose high-quality prosciutto and buffalo mozzarella (these toppings add so much flavour)
• Use semolina flour to dust the baking tray to stop the dough from sticking, this also gives a nice crispy base (you can also use regular flour or polenta for this)
• Make sure your oven is at the highest temperature possible before baking your pizza
• You can make traditional pizza dough ahead of time and freeze it. Simply defrost before using for a quick weeknight meal.
• Alternatively, use my Instant Pizza Dough that’s ready to use in only 10 minutes

Other News

Guys…I’m so sorry I’ve been a little MIA over the last week but I have some major news coming this week. This will be a whole other post that I’ll be sharing with you. I’m a mixture of excited and nervous to share it with you so keep your eyes peeled. It’ll be dinging in your inbox very soon.

Also I’d LOVE to know what your favourite recipes are so far? What do you want more of? Let me know in the comments below or send me an email using the contact form. I always want to please ya, y’know!

More Yummy Pizza Recipes;

• Pizza with sausage and red pepper sauce
• Anchovy pizza with capers (pizza napoli)
• Basil pesto pizza with mozzarella & roasted tomatoes
• Quattro Stagioni Pizza (four seasons pizza)
• Mini sausage pizzas with pear and gorgonzola

If you’ve tried this Spring pizza with zucchini or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

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5 from 11 votes

Pizza with Zucchini, Prosciutto, Asparagus and Buffalo Mozzarella

A white pizza with zucchini, prosciutto, asparagus and buffalo mozzarella. A thick crust base spread with ricotta and lemon zest and baked with zucchini ribbons and slices of asparagus. 

Course Main Course

Cuisine Italian

Prep Time 30 minutes

Cook Time 15 minutes

For the dough 2 hours

Total Time 45 minutes

Servings 4 people (makes 2 large pizzas)

Calories 781kcal

Author Emily Kemp

Ingredients

• ▢ Pizza Dough (see step 1)
• ▢ 1 large zucchini/courgette cut into ribbons (see notes)
• ▢ 6 asparagus spears cut into slices
• ▢ 1 small handful peas (around 1/4 cup)
• ▢ 14 oz (400g) ricotta
• ▢ Lemon zest from half a lemon
• ▢ 8 slices prosciutto
• ▢ 1 ball Buffalo mozzarella
• ▢ 1 small handful fresh Basil
• ▢ 1 small handful fresh Mint
• ▢ olive oil
• ▢ salt
• ▢ semolina flour for dusting (can use regular flour or polenta)

Instructions

• First, make the pizza dough. You can get full step by step instructions for making traditional pizza dough here or my instant pizza dough here.
• When you have your dough ready, pre-heat the oven to the highest temperature possible.
• Sprinkle the baking tray with semolina flour (see notes). Roll out half of the dough and place on a baking tray. Repeat with the second half of the dough on a second tray or bake one at a time.
• Mix the ricotta and lemon zest in a bowl with a pinch of salt. Spread one pizza base with half of the ricotta and lemon zest followed by zucchini ribbons and slices of asparagus. Drizzle lightly with olive oil. Repeat with the second pizza.
• Bake in the oven for around 10-15 minutes until the base is crispy and golden and the toppings are slightly browned.
• Once removed from the oven top with a few slices of prosciutto, peas, buffalo mozzarella and tear over some fresh basil and mint. Serve.

Notes

Nutritional information is calculated using traditional pizza dough.

Tips For Making This White Pizza With Zucchini;

• Cut the zucchini into as thin slices as possible by using a vegetable peeler or mandoline
• Choose high-quality prosciutto and buffalo mozzarella (these toppings add so much flavour)
• Use semolina flour to dust the baking tray to stop the dough from sticking, this also gives a nice crispy base (you can also use regular flour or polenta for this).
• Make sure your oven is at the highest temperature possible before baking your pizza
• You can make traditional pizza dough ahead of time and freeze it. Simply defrost before using for a quick weeknight meal. 
• Alternatively, use my Instant Pizza Dough that's ready to use in only 10 minutes (link in step 1)

Nutrition Facts

Pizza with Zucchini, Prosciutto, Asparagus and Buffalo Mozzarella

Amount Per Serving

Calories 781 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 13g81%

Cholesterol 80mg27%

Sodium 296mg13%

Potassium 328mg9%

Carbohydrates 6g2%

Sugar 2g2%

Protein 19g38%

Vitamin A 1510IU30%

Vitamin C 10.1mg12%

Calcium 777mg78%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 781kcal | Carbohydrates: 6g | Protein: 19g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 80mg | Sodium: 296mg | Potassium: 328mg | Sugar: 2g | Vitamin A: 1510IU | Vitamin C: 10.1mg | Calcium: 777mg | Iron: 1.2mg

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated here
• Check out our must have Italian Pantry Staples here
• You can also find all our Essential Kitchen Tools for Italian Cooking here

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