White Pizza with Shrimp, Ricotta, and Veggies

For March’s Secret Recipe Club, I was assigned Rachel’s The Avid Appetite. What a delightful blog full of sooooooooo many wonderful recipes. Rachel states she couldn’t boil water just a few years ago, but she certainly has come a long way. Her inspiration was her grandmother and the desire to ensure she and hubby, Shaun, dine well, whether in their kitchen or in Manhattan. (Check out the great photos from Katz in NYC; we’re heading there next month when we visit Connor in Manhattan). Congrats, too, on the new baby!

It was a challenge to decide what to make with so many healthy and fun choices. I was particularly drawn to some of the appetizers (pear, gorgonzola, and bacon toasts, spinach-bean dip), as well as a few of the chicken recipes (Buffalo chicken lettuce wraps and provolone stuffed chicken with pesto quinoa). Choices, choices. Finally, I settled on the zucchini white pizza, a vegetarian recipe, but since I made it when we were at the south house (Sarasota), I couldn’t resist the addition of local shrimp and other veggies as she suggests.

Of course it was a hit. This is one rich pizza, and we loved the ricotta-based sauce as a nice change instead of a traditional red sauce. It comes together quickly, and definitely bake it until the cheese browns slightly. This will stay on our pizza rotation. It’s a keeper. Thanks for such a tasty pizza recipe, Rachel!

The recipe below is Rachel’s original, and my additions we sautéed shrimp, mushrooms, caramelized onions, red bell peppers, and fresh basil in lieu of dried.

Zucchini White Pizza

Pizza dough

1 C part skim ricotta
1 egg white
1/2 tsp kosher salt
1 tsp dried basil
1 tsp dried oregano
1/4 tsp garlic powder
1 zucchini, thinly sliced
olive oil
flour, whole wheat or all-purpose
parmesan cheese
mozzarella cheese, shredded

Preheat oven to 450 degrees, or whatever your package suggests. In a bowl, mix together the ricotta, egg white, salt, basil and oregano with a rubber spatula or wooden spoon until light and fluffy.

Layer the ricotta mixture, mozzarella cheese, parmesan and zucchini on top. Drizzle the zucchini with just a bit of olive oil.

Bake for 20 minutes, or as directed on your package of dough.

Print here.