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Pizza Bianca with Ricotta & Late Summer Vegetables
(0)
35 min
Quick
Gurkerl Küche
Knusprige italienische Pizza Bianca mit cremiger Ricotta-Creme, Zucchini, Paprika, saftigen Kirschtomaten und feinem Mozzarella. Ein herrlicher Spätsommergenuss ganz ohne Tomatensauce direkt aus dem Backrohr!
Preparation method
Preparation
Preheat the oven in advance to 220 °C top/bottom heat (or 200 °C fan) and line a baking sheet with baking paper.
Slice the zucchini thinly, deseed the red bell pepper and cut into thin strips. Halve the cherry tomatoes and finely chop the fresh garlic.
In a small bowl, mix the ricotta with the chopped garlic, 1 tbsp olive oil, dried oregano, and a little salt and pepper until smooth.
Chef's tip
For even more flavor, you can pat the zucchini slices dry before topping or let them sit with a pinch of salt so the pizza stays nicely crispy.
If you like it spicy, you can add a few drops of chili oil or chili flakes over it before serving.
15 min
Quick
