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Recipe

Pinsa with Zucchini, Ricotta, and Lemon

ByJohn Regefalk,Katie Parla June/July 2020 Issue

Yield:6 pinse (about 10 x 6 inches each)

Servings:6

A bit of lemon zest enhances the flavor of seasonal grilled zucchini on this grilled Roman-style pizza. Be sure to have the toppings ready before you grill the dough, since it will need to go on right away.

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  • 3 medium zucchini, cut lengthwise into 1/4-inch-thick slices (about 1-1/2 lb.)
  • 2 Tbs. extra-virgin olive oil; more for drizzling
  • Fine sea salt
  • 6 Tbs. fresh mint leaves, torn; more for garnish
  • 2 Tbs. red wine vinegar
  • 2 cups whole-milk ricotta
  • 3 Tbs. freshly grated Parmigiano-Reggiano
  • 1 tsp. finely grated lemon zest (from about 1/2 lemon)
  • Freshly ground black pepper
  • 1 recipePinsa Romana Dough, shaped into balls and risen, but not yet stretched or cooked

Nutritional Information

  • Calories (kcal) : 310
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • 饱和脂肪(g): 4。5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 20
  • Sodium (mg): 1050
  • Carbohydrates (g): 38
  • Fiber (g): 2
  • Sugar (g): 1
  • Protein (g): 12

Preparation

  • Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
  • In a medium bowl, toss the zucchini and olive oil, and season to taste with salt. Transfer the zucchini to the grill, and cook until softened, about 2 minutes per side. Return the zucchini to the bowl, toss with the mint and vinegar, and set aside.
  • In another medium bowl, combine the ricotta, Parmigiano, and zest. Season to taste with salt and pepper.
  • Prepare and grill thePinsa Romana Dough as directed.
  • Divide the ricotta evenly among the grilled pinse. Lay the zucchini over the ricotta, distributing evenly. Season with pepper, garnish with more mint, drizzle with olive oil, and serve immediately.
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