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Speedy zucchini and ricotta pizza with crispy kale recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Whip up a quick and nutritious Lebanese bread pizza loaded with veggies and creamy ricotta cheese for under $4 per serving in just 25 minutes!
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 2 garlic cloves, crushed
  • 20.00 ml finely chopped fresh rosemary leaves
  • 500g light smooth ricotta
  • 3 stalks kale
  • 4 wholemeal Lebanese bread rounds
  • 62.50 ml finely grated parmesan (or vegetarian hard cheese)
  • 2 zucchini, very thinly sliced
  • 200g yellow grape tomatoes, halved
  • 62.50 ml small fresh basil leaves, to serve
Instructions:
  • Preheat the oven to 220C/200C fan-forced and prepare two baking trays by lining them with baking paper.
  • In a bowl, mix together oil, garlic, and rosemary. In a separate bowl, combine ricotta with half of the rosemary mixture. Season with salt and pepper.
  • Prepare the kale by removing and discarding the stems and centre veins, then roughly tear the leaves. Place bread on trays and spread with ricotta mixture. Sprinkle with half of the parmesan. Top with kale, zucchini, and tomatoes. Sprinkle with the rest of the parmesan. Drizzle with remaining rosemary mixture. Bake for 10 minutes until vegetables soften and parmesan is golden and melted.
  • Garnish with fresh basil leaves, cut into bite-sized pieces, and enjoy!

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