Zucchini Chicken Ricotta Pizza

Zucchini Chicken Ricotta Pizza | Havocinthekitchen.com

Few weeks back we’re visiting our friends in one lovely small city on the lake Huron. Usually, If I have some free time, I make some kind of a baked dessert. Something which easily survive a three-hour car trip. However, this summer I’m not baking any desserts (with a few exceptions, haha) so my plans had to be altered. 

What about pizza? Why not? Who doesn’t love pizza, right? For breakfast, that could be a great thing to bring. 

Zucchini Chicken Ricotta Pizza | Havocinthekitchen.com

The only one issue I faced with I wasn’t planning any pizza because while making grocery shopping that trip didn’t pop up yet. That was kind of a challenge. The challenge was accepted.

First aff all, I always make dough enough for large two pizzas. I mean who wouldn’t do the same? Two pizzas are better than one. Am I right? That’s the same story with the cakes. Remember Karlson On the Roof saying that 8 cakes with one candle are better than one cake with eight candles. He was so right! I didn’t have any doubts about the first topping. Originally, I was going to make pasta on that day, so I just turned the pasta idea into one of the pizzas. Intrigued?  Just stay tuned, and I’ll post this recipe too.

Zucchini Chicken Ricotta Pizza | Havocinthekitchen.com

Talking about the second one, I got a dilemma. I could have made just a tomato, mozzarella, and basil pizza. But you know me – that would have been the way too simple. Good old classic. Okay, if honestly, I just didn’t have any fresh tomatoes and mozzarella:)

Zucchini Chicken Ricotta Pizza | Havocinthekitchen.com

But I did have one humble zucchini and some ricotta, and this combo sounded quite good! But I was kind of worrying my man won’t be impressed with that topping. That’s why I grabbed a package of frozen chicken breast in the morning and by the time I started to cook it was ready. I don’t need to say, but the combo of zucchini and ricotta always is better with some chicken:)

Zucchini Chicken Ricotta Pizza | Havocinthekitchen.com

You may not agree on some steps such as cooking the zucchini on a dry skillet. It always works for me because the excessive water evaporates and zucchini turn not that soggy like they could be. Sure you can omit this step. As for chicken, I cooked it simply in boiling water but feel free to use any other method.

Zucchini Chicken Ricotta Pizza | Havocinthekitchen.com

So those unplanned pizzas turned out quite scrumptious!

Sometimes a good pizza is even better that a good cake.

Zucchini Chicken Ricotta Pizza | Havocinthekitchen.com

There is one thing, though. Our friends didn’t happen to try them. First we ate a whole pizza few pieces before the trip. Remember, folks you should always degustate any food before serving not to be embarrassed. I mean we needed decent dinner too. The remaining pizza wouldn’t make it either.I don’t know. It must have got lost during that trip.

Any ideas what might have happened to it?

Do you love zucchini in pizza? Have you ever tried Zucchini Chicken Ricotta Pizza? What’s you favorite summer combo?

Zucchini Chicken Ricotta Pizza | Havocinthekitchen.com

P.S. There’re some pictures from that trip. Huron with its sunsets is simply gorgeous, isn’t it?

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Zucchini Chicken Ricotta Pizza

Delicate and delicious Zucchini Chicken Ricotta Pizza garnished with peppery arugula. Lovely summer combo!

Ingredients

    Dough (makes two 10 inch pizzas):
  • 2 1/4 cup white bread flour + extra for dusting
  • 1 tsp instant yeast
  • 1,5 tsp salt
  • 3/4 lukewarm water
  • 1 tbsp olive oil + extra for kneading
    Topping (for one pizza)
  • 1/2 cup tomato sauce
  • 1 medium zucchini, sliced
  • 1 cooked chicken breast, sliced
  • 1 cup ricotta
  • fresh lemon thyme
  • arugula, to garnish

Instructions

  1. Sift the flour into a large bowl and add the salt and yeast. Mix the water and oil together and pour over the dry ingredients. Gradually combine all the ingredients to make a sticky dough.
  2. Flour the surface and knead the dough for about 7-10 minutes until it's smooth and elastic.
  3. Cover the dough with lightly oiled plastic and let rise for about an hour or until it has doubled in size.
  4. In a meanwhile, throw the zucchini on a dry skillet (with no oil) and cook over medium heat, flipping over, for about 4-5 minutes. Off heat.
  5. Divide the dough into two balls. Flatten one ball and roll it out, using a rolling pin, on the dusted surface.
  6. Preheat the oven to 425 degrees F (220 degrees C), Place one pizza crust on a baking sheets.
  7. Spread the sauce over the pizza almost to the edges. Scatter over the zucchini, chicken, ricotta, and thyme.
  8. Bake in the preheated oven for 12-15 minutes or until the cheese has melted and started to golden and the crusts are crisp underneath.
  9. Garnish with the arugula. Enjoy!

Notes

havocinthekitchen.com

http://www.havocinthekitchen.com/zucchini-chicken-ricotta-pizza/

 

 

 

 

 

 

14 Thoughts on “Zucchini Chicken Ricotta Pizza

  1. Amazing photos, Ben! But I love your story about the pizza. Pizzas tend to get “lost” around our house, too. I don’t know what it is. Perhaps we need to do a better job keeping an eye on those sneaky little buggers…haha! I love this version with zucchini on it. Well done!
    David @ Spiced recently posted…Bruschetta PizzaMy Profile

  2. You’re a funny guy Ben! As for those quite scrumptious looking pies, wow! I would eat them along the road trip to the lake as well. That is what happened to them, right?!
    KevinIsCooking recently posted…Sourdough Wheat Everything BagelsMy Profile

  3. This looks so flavorful, colorful and delicious, Ben! I so love pizzas, and this one with ricotta, arugula and zucchini looks so fresh and divine! What else would I need in a summer meal! And I definitely going to try this beauty! Seems like you had an awesome time at lake! Lovely photos! :)
    PS: We are on the same page today, as I have also shared a pizza recipe! But a twisted one! ;)
    Anu-My Ginger Garlic Kitchen recently posted…Curried Potato Cauliflower Topped Naan PizzaMy Profile

  4. This looks so flavorful! I am actually a big fan of pizzas without the red sauce, and this light ricotta version with arugula and zucchini looks so fresh and perfect for summer! I definitely need to try this out ASAP! Or, better yet, you could send me a pizza ;)
    Kennedy Cole| KCole’s Creative Corner recently posted…Turkey Bacon and Olive Frittata with Roasted Balsamic TomatoesMy Profile

  5. Ben, this pizza looks picture perfect and mouthwateringly good! I love everything you used on the topping. I had zucchini and summer squash with dinner tonight. I wanted to try something new, but due to my lack of creativity and motivation, I sautéed them the same way I always do. The next time I need to use up zucchini, they are going on a pizza! Pinning this for future use!
    Thao @ In Good Flavor recently posted…Apricot Cream Cheese Dip with Bacon and PecansMy Profile

  6. Lol. You are tooooo funny, Ben. I haven’t the slightest idea what happened to the second pizza… maybe my old neighbors got ahold of it? ;) I’m not a huge sweet person (chocolate allergy kinda kills it for me), so I will take pizza over cake any day. And I’d rather have 8 pizzas with no candles! : D anyways, one can NEVER go wrong with any type of pizza but I LOVE this one! Zucchini and ricotta is quite delish! Throw it on a pizza pie and add some chicken? Yes please!!! LOVE!!
    P.s. looks like you had a great time at the lake- gorgeous photos!!!
    ♡ Cheers buddy!
    Cheyanne @ No Spoon Necessary recently posted…Rum RunnerMy Profile

  7. Nice trip photos! Never had zucchini on a pizza before but have a bunch of zucchini every week in my CSA box and trying to find new recipes for it. Will probably make this pizza this week. Thanks for the yummy (and creative) recipe Ben :)
    karrie @ Tasty Ever After recently posted…Easy FalafelMy Profile

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