Sure, this pizza recipe may seem a little bougie. But you won’t believe how easy it is to prepare and even more delicious to eat! 

Fresh pizza dough is topped with ricotta, lightly grilled leeks and seasonal zucchini, then topped with shaved parmesan and toasted pine nuts. Lemon juice adds a bright, fresh flavor and a drizzle of hot honey at the end brings everything up a notch.

It's perfect for an easy dinner or cut it into small pieces for a great summer appetizer. Oh—and did we mention that it takes only 30 minutes from prep to serve?

Why we love these ingredients

Leeks belong to the same family as onions, shallots, scallions, chives, and garlic but have a milder and slightly sweet flavor. They’re a great source of fiber, which feeds the good bacteria in your gut. In turn, these bacteria reduce inflammation and promote digestive health.

Leeks also contain kaempferol, a polyphenol antioxidant that protects your heart as well as allicin, the same compound that gives garlic it’s natural antimicrobial, cholesterol-lowering, and potential anticancer properties.

Zucchini is fiber rich and almost 95% water, helps soften stools and makes them easier to pass through the digestive tract. Plus, zucchini contains pectin, a water-soluble fiber that can reduce bad LDL cholesterol as well as potassium, which supports healthy heart and blood pressure levels. 

Pine nuts are a good source of protein as well as monounsaturated fats, which can help improve cholesterol and triglyceride levels and reduce the risk of heart disease.  They’re also rich in essential minerals like magnesium, which supports brain health and  promotes a good night’s rest.

Pro tips for easy prep

Hot honey is available in the supermarket, as is refrigerated ready-made pizza dough. Adding a drizzle of hot honey at the end adds a touch of sweetness and spice but feel free to leave it out.

To clean the leeks, trim off the roots then slice each leek lengthwise. Place the leeks in a large bowl and fill with water. Toss the leeks with your fingers, separating the individual leaves. Set aside for a few minutes to allow the dirt to settle to the bottom.

Toasting the pine nuts really enhances their flavor. It tkes just 5 minutes and it’s so easy!  Simply place pine nuts in a single layer in a dry [no oil] frying pan. Turn the heat to medium-low and toast the pine nuts until they are fragrant and golden brown [about 5 minutes]. Stir often! When the nuts start browning,  then transfer them out of the hot pan onto a plate to cool. That will ensure the pine nuts won’t continue to cook and possibly get scorched.

Ready? Let’s eat!

Zucchini, Leek and Ricotta Pizza

Ingredients

• Flour, for surface
• 1 lb. ready-made pizza dough
• 1 large leek, sliced lengthwise
• 2 large zucchinis, sliced lengthwise about ¼ inch thick
• 2 Tbsp. olive oil
• Kosher salt and pepper
• 2 tsp. finely grated lemon zest, plus 3 tablespoons lemon juice
• 2 cups ricotta cheese
• 2 tablespoons shaved [or grated] parmesan cheese
• 2 tablespoons pine nuts, toasted
• 1 tablespoon hot honey [optional, for drizzling]

Directions

1. Heat oven to 425°F. Line a baking sheet with parchment paper. On a lightly floured surface, shape dough into a large rectangle. Place on prepared sheet and bake 10 minutes to ensure a crispy and fully cooked crust. Remove crust from oven and set aside. Reset oven temp to 475°F.
2. Meanwhile, heat grill pan on medium-high. Brush leek and zucchini with olive oil; season with salt and pepper. Grill until tender, turning once, 5 to 8 minutes. Thinly slice the leek, then toss with the zucchini with lemon juice.
3. In a small bowl, mix ricotta with lemon zest, 1-1/2 tsp olive oil, and 1/2 teaspoon salt. Spread ricotta on crust and top with vegetables, pine nuts and parmesan. Bake until crust and toppings have browned, 5 to 8 minutes. Drizzle the top with hot honey or additional olive oil if desired. Enjoy!