Rosemary, Olive Oil, Potato Pizza and Lemony Zucchini Ricotta Pizza

At first mention, the idea of a sauceless, cheeseless pizza doesn't seem too enticing, so if it makes you feel better, you can call these flatbreads or something else. I'm happy thinking of them as pizzas where the focus is all dough and toppings. (In case you're new here, I LOVE dough.)

These are both Smitten Kitchen recipes I made last weekend with my friend Allie. The zucchini pizza I first made last summer, but this time used ricotta instead of goat cheese. And a recent LA Times article reminded me I had never tried the potato pizza I saw on Smitten Kitchen two summers ago.

zucchini-squash-lemon-pizza

Both are great summer pizzas, in my mind. Light and fresh tasting. (I know, carbs on carbs, how is potato pizza light? But the potatoes are sliced thinly and there's not sauce and cheese to weigh it down further.) The two pizzas with a side salad make a perfect evening-on-the-porch meal.

I won't post the full recipes since I didn't make any significant changes, except as mentioned, this time I used ricotta instead

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of goat cheese. For the potato pizza don't be shy with the sea salt and cracked pepper. For both, I used Trader Joe's dough, then cooked the pizzas individually in a 500-degree oven on a preheated pizza stone until the toppings were cooked and the crust turned golden brown.

Rosemary, Olive Oil, Potato Pizza

Lemony Zucchini Ricotta Pizza

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11 Replies to “Rosemary, Olive Oil, Potato Pizza and Lemony Zucchini Ricotta Pizza”

  1. we FINALLY made rosemary and potato pizza a couple months ago and, let me say, it was eye-opening. was very skeptical, but wow was it amazing. your pizzas are beautiful!

    cheers,

    *heather*

  2. This sounds perfectly delicious. I wonder if WW would make up for the potato carbs? Julia says a potato has only approx 70 calories, right? he he
    AmyRuth

  3. I made this pizza a week or so ago, with a couple of tiny moderations. DEELISH! Yay to whomever first created this pizza. First, I used a homemade whole wheat crust, as I have tried and hated TJ’s dough. I’ve just always made my own crust using an easy recipe I read on Epicurious a very long time ago. Second, skipped the rosemary as we had no fresh herbs on hand and I didn’t think dried would go well. Third, I added mushrooms. I know it’s not the same recipe but wow! I can’t wait to make it again.

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