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

angioedema treatment

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 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

zp8497586rq

Category: Recipes | Tags: , , , , , , , , , 11 comments »

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

  1. Kat

    mmmmmmmmmmmmmm yummmy. I can imagine the zucchini pizza melting in my mouth. HEAVEN…

  2. Dana Zia

    I actually whimpered when I saw this. It looks so good!!! I do love pizza and a pizza like this, I will really love!!

  3. Ayelet

    O man, that looks amazing.

  4. Lorraine @ Not Quite Nigella

    That kind of carb on carb action is my favourite kind! And yes because they are so thinly sliced it’s not so bad right? :P

  5. heather

    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*

  6. AmyRuth

    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

  7. Barbara Bakes

    They look fabulous. I’m think you could add some sausage and turn the potato one into a breakfast pizza.

  8. MegSmith @ Cooking.In.College

    These pizzas look amazing!!! I love zucchini on pizzas and ricotta cheese is my absolute favorite.

    I just found your blog and LOVE it!!! Can’t wait to come back :-)

  9. Sandi

    So creative, love it!

  10. Candice

    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.

  11. Branden Wiatrak

    Breakfast foods vary widely from place to place, but often include a carbohydrate such as grains or cereals, fruit and/or vegetables, a protein food such as eggs, meat or fish, and a beverage such as tea, coffee or fruit juice. Coffee, tea, juice, breakfast cereals, pancakes, sausages, bacon, sweet breads, fresh fruit, vegetables, eggs, mushrooms, baked beans, muffins, crumpets and toast with butter or margarine and/or jam or marmalade are common examples of breakfast foods, though a large range of preparations and ingredients are associated with breakfast globally.;

    Check out all of the most current post on our new blog
    http://www.caramoan.co/caramoan-package/

Back to top