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.
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)
Pizza with Zucchini, Prosciutto, Asparagus and Buffalo Mozzarella
Amount Per Serving
Calories 781Calories from Fat 225
% Daily Value*
Saturated Fat 13g81%
Vitamin A 1510IU30%
Vitamin C 10.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.