Zucchini Ribbon and Ricotta Pizza

One of the great things about pizza is that you can use so many different ingredients and it still turns out to be a crowd pleaser: red sauce, no sauce, vegetables of all types, meats, seafood, baked, grilled, thin crust or thick. I love just about any sort of pizza — give or take a few toppings. Zucchini Ribbon and Ricotta Pizza is light and refreshing, and one of my new favorites!

Here comes the heat

In Phoenix, the temperature just hit the 100-degree mark. It’s still April but we all know what lurks beyond…the unrelenting 110-degree-and-above, all-consuming heat. Day into night into day. For the next five months, give or take.

Light, fresh and tasty

When the temperature is that hot, I look for dishes that are light and that don’t load you down. This pizza hit the mark this week.

The pretty, green zucchini “ribbons” make a fun presentation and they taste great combined with the other flavors included in this pizza: lemon zest, garlic, ricotta, Kalamata olives and pine nuts. It’s light, fresh, and makes a perfect spring or summer dish.

This is when I should say, “Bring on the heat,” but I just can’t. I know it’s coming.

Recipe for Zucchini Ribbon and Ricotta Pizza

Recipe adapted from Sun-Maid

Serves 4


  • 1, 12-inch prepared pizza crust
  • 1/2 cup ricotta cheese
  • 1 small zucchini (gently run a vegetable peeler the length of the zucchini to make thin “ribbons”)
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • Two teaspoons lemon zest
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 cup Kalamata olives, sliced
  • 1 tablespoon pine nuts
  • 1/4 cup grated Parmesan cheese


  1. Preheat your oven according to the pizza crust package directions.
  2. In a medium-sized bowl, combine the zucchini, olive oil, garlic, lemon zest and salt and pepper. Toss to combine well.
  3. Dollop the ricotta cheese around the pizza crust and spread it out slightly.
  4. Mound the zucchini over the cheese, then sprinkle the olives evenly over the zucchini.
  5. Sprinkle on the pine nuts, then the Parmesan cheese.
  6. Bake according to the pizza crust instructions. The cheese should be slightly melted and the crust crispy.
Serves 4



  1. says

    Ah jeez all those olives look so wonderful on top of that pizza….and the ricotta and zucchini..yum! Your pizza looks refreshing instead of greasy…I can tell it won’t bog me down and make me sleepy after I eat it :) Great idea with the zucchini – never thought to put it on pizza before!

    • Patricia says

      Hi Julia – I changed a few things from the original recipes, but the zucchini stayed! It really is so good & it’s all I can think about eating right now – I might have to make another soon :) Great for the warm weather (and when all the zucchini start to make their way into the season)!

  2. says

    I love thin crust pizzas and I like it more with veggies. It’s fun eating light, fresh and tasty pizza =)

  3. says

    i recently went to a pizza making class, and an Italian guy told me to add zucchini.. and told me I’d love it, and he was right, I did. I loveeeeeeeeeeee zucchini and olives are like my favorite pizza topping. looks gorg.

    • Patricia says

      Ha! Well I’m Italian, so I’ll also tell you that you’ll love it! I never thought about putting zucchini on pizza but, this is tasty for sure!

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