Mixed nuts, zucchini and ricotta pizza
Mixed nuts, zucchini and ricotta pizza
Ingredients
Pistachio pesto
- ½ cup pistachios
- 1 tbsp shredded parmesan cheese
- 3 tbsp olive oil, plus extra for drizzling
- Juice and zest of ½ lemon
Pizza
- 1 ball pizza dough (store bought or homemade)
- 1 zucchini, finely sliced (or finely sliced Brussel sprouts)
- 3-4 leaves basil, sliced
- ½ cup fresh ricotta
- 2 tbsp dried currants
- 2 tbsp roasted pine nuts, diced walnuts and pistachios
- 1 handful rocket
- Freshly ground pepper
Optional pizza sauce topping
- 1 chili
- 1 tsp water
- 4 tbsp honey
Method
- Preheat oven to 250°C.
- To make the pesto, place the nuts, parmesan and olive oil in a blender and pulse on and off to a coarse paste. Add half the lemon juice and zest and pulse for a few seconds. Season to taste with salt.
- Stretch the dough to desired size for your pizza pan or stone. Spread with pistachio pesto and arrange zucchini slices over top. Bake for 5 minutes or until dough is starting to colour.
- Remove from oven. Mix ricotta with remaining lemon zest and spoon small dollops over pizza, top with basil and return to the oven. Bake 8-10 minutes or until crust is golden (check the bottom).
- While still piping hot, scatter with currants, pine nuts, walnuts and a handful of rocket. Drizzle remaining lemon juice and a little olive oil and fresh pepper on top and/or ‘optional pizza sauce topping’.
- Directions for ‘optional pizza sauce topping’: Mix ingredients and heat to just a simmer (do not boil). Drizzle on top of pizza and enjoy.
Credit
Recipe courtesy of International Tree Nut Council Nutrition Research & Education Foundation (www.nuthealth.org)| Nutrients per serve | |
| Energy | 2,142kJ |
| Protein | 16g |
| Fat | 28g |
| Saturated fat | 7g |
| Carbohydrate | 52g |
| Sugars | NA |
| Dietary fibre | 2g |
| Sodium | 630mg |
For information purposes only. ©2025 Nuts for Life