Spinach Zucchini Pizza
Elevate your pizza night with this delicious Spinach Zucchini Pizza, a fresh and vibrant twist on a classic favorite! Perfectly crisp homemade pizza dough serves as the base for a trio of creamy cheeses—ricotta, mozzarella, and Parmesan—while sautéed spinach and tender zucchini add a garden-fresh flair. Flavored with garlic, olive oil, and a touch of crushed red pepper flakes, this pizza is both wholesome and indulgent, striking the ideal balance between light and satisfying. Golden-baked to perfection in just 15 minutes, this colorful vegetarian recipe is easy to prepare and bursting with flavor. Whether you're looking for a creative way to use fresh vegetables or a unique spin on pizza, this Spinach Zucchini Pizza is guaranteed to delight your taste buds!
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Recipe Information
Ingredients
- 1 large ball (about 12 ounces) Pizza dough
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 4 cups Fresh spinach
- 1 medium, thinly sliced Zucchini
- 1 cup, shredded Mozzarella cheese
- 0.25 cup, grated Parmesan cheese
- 0.5 cup Ricotta cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes
- 1 tablespoon (for dusting) Cornmeal
Instructions
Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
Lightly flour your work surface and stretch or roll out the pizza dough into a 12-inch circle.
Dust a sheet of parchment paper with cornmeal and place the rolled-out dough on top. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted. Remove from heat and set aside.
In a small bowl, mix ricotta cheese with salt, black pepper, and crushed red pepper flakes. Stir until well combined.
Brush the remaining 1 tablespoon of olive oil over the pizza dough. Spread the ricotta mixture evenly across the dough, leaving a 1-inch border around the edges.
Top the pizza with sautéed spinach, zucchini slices, shredded mozzarella, and grated Parmesan cheese.
Carefully transfer the parchment paper with the pizza onto the preheated pizza stone or baking sheet.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 5731 mg | 249% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 16.7 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1729 mg | 133% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1096 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
