Zucchini and tomato pizza with ricotta


Hey kids I’m back from our French road trip and ready to write. We had an amazing vacation, saw some beautiful places, ate some great food and drank some great wine. I hope it will keep me inspired in the months to come. I’ve got lots of ideas for meals and lots of travel and style photos to show. And I have tested a lot of new cosmetics- some I loved, some were just not for me. A lot of things to write about and as many new ideas for posts 🙂

When we came back the garden welcomed us with lots and lots of zucchini and tomatoes. I decided to bake a pizza/flat bread with them as a topping. Everyone loved it! So here is the recipe 🙂 Feel free to add anything you like to your pizza, mine was just formed that way because of what was found in the garden and in the fridge 🙂



400g strong white bread flour
cup of warm water
1 t sugar
1 T salt
7g dried yeast
half cup spicy ketchup
cup of cherry tomatoes
1 medium zucchini
4-5 small zucchinis with flowers
half cup ricotta
10 dried tomatoes in oil
fresh herbs- I used thyme and rosemary
salt, pepper, chilli flakes
shaved parmesan to serve

Combine the yeast, sugar and water in a cup and let stand for 5 minutes. In a standing mixer with a dough hook attached mix flour, yeast mixture and salt for 8 minutes. Take the dough out on a well floured surface and roll with your hands. Form a ball and put in a bowl to rest for 15 minutes. Preheat the oven to 240C.

Roll the dough with a rolling pin, so it fits the baking tray. Spread ketchup on it, leaving a centimetre edge without it. Now cut the zucchini into round slices. Put it on the pizza, add cherry tomatoes- whole, dried tomatoes and dollops of ricotta. Cut small zucchinis in half and put them cut side down on the pizza. Sprinkle with salt, pepper, chilli flakes and fresh herbs. Drizzle with olive oil.Bake for 15-20 minutes, until golden. Sprinkle with parmesan. Enjoy!



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