White Pizza with Shaved Vegetables and Pesto
A fresh and elegant pizza topped with ricotta-pesto spread, delicate shaved vegetables, and finished with fresh herbs and pistachios. This vegetarian pizza combines the richness of cheese with the lightness of seasonal vegetables.
Ingredients
- •½ cup whole-milk ricotta
- •16 ounces prepared pizza dough
- •2 tablespoons olive oil
- •1 medium zucchini
- •2 small leeks
- •4 ounces asparagus
- •½ cup frozen sweet peas
- •½ teaspoon kosher salt
- •½ cup shredded low-moisture mozzarella
- •¼ cup pesto
- •1 clove garlic
- •½ teaspoon lemon zest
- •½ cup watercress
- •¼ cup basil
- •1½ ounces Pecorino
- •⅓ cup unsalted pistachios
- •roasted pistachios
- •coarsely chopped
Cooking Instructions
- 1.
Place a rack in lower third of oven; preheat to 500°F. Drain ricotta in a paper towel-lined colander.
10 min
- 2.
Gently stretch dough to a 16x12" oval and transfer to a lightly oiled rimmed baking sheet. (If dough springs back, cover with plastic wrap and let rest 10 minutes, then stretch again, resting as needed.) Brush with 1 Tbsp. oil, then bake until dry and golden, about 5 minutes.
15 min
- 3.
Meanwhile, toss zucchini, leeks, asparagus, peas, salt, and 1 Tbsp. oil in a medium bowl. Whisk ricotta, mozzarella, pesto, garlic, and lemon zest in another medium bowl until smooth.
5 min
- 4.
Spread ricotta mixture over dough, then arrange vegetables over. Bake pizza, rotating pan halfway through, until cheese is melted, vegetables are roasted and tender, and crust is golden brown, 7-9 minutes.
9 min
- 5.
Meanwhile, toss watercress and basil with remaining 1 tsp. oil. Remove baking sheet from oven, then transfer pizza with a pizza peel or offset spatula to wire rack. Top pizza with watercress mixture, Pecorino, and pistachios. Let cool slightly, then cut into wedges and serve.
5 min
