Zucchini Pizza with Whipped Ricotta & Fresh Herbs

Every summer, the zucchini seems to multiply overnight. One day you have two, and the next you're wondering how you'll ever use them all. While zucchini bread is always a favorite, this Zucchini Pizza has quickly become one of our go-to summer dinners.

Instead of hiding the zucchini, it becomes the star. Thin slices are layered over a crisp pizza crust with creamy whipped ricotta, melty mozzarella, Parmesan, garlic, and fresh herbs. As it bakes, the zucchini softens just enough while the edges caramelize, creating a pizza that's light, fresh, and packed with flavor.

Whether you're harvesting from the garden or grabbing zucchini at the farmers market, this recipe is one you'll come back to all season long.

Prep Time: 20 minutes
Cook Time: 15–18 minutes
Total Time: 35–40 minutes

What you'll need: Serves 4

For the Pizza:
1 pound pizza dough, room temperature
2 medium zucchini, sliced very thin (a mandoline works best)
1 Tbsp olive oil
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp kosher salt
¼ tsp black pepper
1½ cups shredded low-moisture mozzarella
½ cup freshly grated Parmesan
Fresh basil, for serving
Red pepper flakes (optional)
Hot honey, for drizzling (optional)

Whipped Ricotta:
1 cup whole milk ricotta
2 tablespoons grated Parmesan
1 tablespoon olive oil
1 teaspoon lemon zest
Pinch of kosher salt
Fresh cracked black pepper

How to make it:
1. Prepare the zucchini: Using a mandoline or sharp knife, slice the zucchini into very thin rounds. Place on paper towels and sprinkle lightly with salt. Let sit for 15 minutes to draw out excess moisture. Pat completely dry.

2. Make the whipped ricotta: In a food processor, blend the ricotta, Parmesan, olive oil, lemon zest, salt, and pepper until smooth and creamy.

3. Preheat: Heat your oven to 475°F. If using a pizza stone, allow it to preheat for at least 30 minutes.

4. Build the pizza: Stretch the dough into a 12- to 14-inch circle or rectangle. Spread the whipped ricotta evenly over the dough, leaving a 1-inch border around the edges. Sprinkle with mozzarella. Toss the zucchini with olive oil, garlic, Italian seasoning, pepper, and just a pinch of salt. Arrange the slices in overlapping layers across the pizza. Finish with Parmesan.

5. Bake: Bake for 15–18 minutes, or until the crust is golden brown and the cheese is bubbling.

6. Finish: Top with fresh basil, cracked black pepper, red pepper flakes if desired, and a drizzle of hot honey for the perfect sweet-and-spicy finish. Serve immediately.

Tips:

  • Slice the zucchini as thin as possible for the best texture.

  • Salting the zucchini first keeps the pizza from becoming watery.

  • Use whole milk ricotta for the creamiest whipped base.

  • Fresh mozzarella works too, but blot it well to remove excess moisture.

Variations:

  • Add prosciutto after baking.

  • Top with burrata instead of whipped ricotta.

  • Add caramelized onions for extra sweetness.

  • Finish with arugula tossed in lemon juice.

  • Sprinkle toasted pine nuts over the top for added crunch.

Frequently Asked Questions:

Can I use store-bought pizza dough?
Absolutely! Your favorite grocery store or local pizzeria dough works perfectly.

Do I have to salt the zucchini?
It's highly recommended. Zucchini contains a lot of water, and removing some of it helps keep the crust crisp.

Can I grill this pizza?
Yes! Grill the dough first, flip it, add the toppings, then finish cooking over indirect heat until the cheese melts.