BEAUTY IN THE FRIDGE

Grilled Leek, Zucchini, and Ricotta Pizza

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grilled leek, zucchini and ricotta pizza

Danielle Occhiogrosso Daly

Next time you’re at the grocery store, pick up some pizza dough, leeks, zucchini, lemon, and ricotta and you can turn any weeknight into homemade pizza night.

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Yields: 4 servings

Total Time: 0 hours 45 mins

Flour, for surface

1 lb.

pizza dough

1

large leek, halved lengthwise

2

large zucchini, halved lengthwise

2 tbsp.

olive oil

Kosher salt and pepper

2 tsp.

finely grated lemon zest, plus 3 tablespoons lemon juice

2 c.

ricotta cheese

Mint, for serving

  1. Heat oven to 425°F. Line a baking sheet with parchment paper. On a lightly floured surface, shape dough into a large rectangle. Place on prepared sheet and bake 10 minutes. Remove crust from oven and set aside. Reset oven temp to 475°F.
  2. Meanwhile, heat grill on medium-high. Brush leek and zucchini with olive oil; season with salt and pepper. Grill until tender, turning once, 5 to 8 minutes. Thinly slice vegetables and toss with lemon juice.
  3. In a small bowl, mix ricotta with lemon zest and 1/2 teaspoon salt. Spread ricotta on crust and top with vegetables. Bake until crust and toppings have browned, 5 to 8 minutes. Drizzle with olive oil and top with mint if desired.

NUTRITIONAL INFORMATION (per serving): About 575 calories, 26.5 g fat (11.5 g saturated), 22 g protein, 1,235 mg sodium, 60 g carbohydrates, 4 g fiber

Did you make this recipe? Comment below!

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