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Speedy zucchini and ricotta pizza with crispy kale recipe
Amira Georgy · taste.com.au · 2019 · Original
Style not identified
DietVegetarian. Not vegan: light smooth ricotta, finely grated parmesan.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
428°F / 220°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilm extra virgin olive oiln/a
- sauce tomatoarlic clovesn/a
- cheese otherlight smooth ricotta500g
- cheese otherfinely grated parmesan62 1/2 ml · 62.5g
- sauce tomatoyellow grape tomatoes200g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefinely chopped fresh rosemary leaves20 ml · 20g
- over cheese3 stalks kale
- over cheese4 wholemeal Lebanese bread rounds
- over cheese2 zucchini
- post bakesmall fresh basil leaves62 1/2 ml · 62.5g
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