Summer Veggie Pizza with Whipped Ricotta
This pizza feels like summer on a crust. It combines the vibes of a white pizza with fresh sugar snap peas and it’s uniquely scrumptiously. The creamy whipped ricotta gets baked right onto the crust, the sugar snap peas become crisp-tender and lightly blistered, and then everything gets finished with sweet balsamic glaze, lemon zest and optional fresh basil. It’s simple… but tastes a little fancy in the very best way.
I especially love this recipe for family or friend get-togethers or those warm nights when you want something yummy and light—but still super satisfying. It’s also one of those recipes that works great for brunch, a casual dinner… or even a happy hour with light bites.
And it looks so pretty on a platter: the bright greens, glossy balsamic drizzle, and golden crust make it a showstopper with very little effort. My kind of recipe!
Step 1: Make the whipped ricotta
Step 2: Assemble your pizza
To make things extra easy, I use a premade crust. But if you want to roll up your sleeves and make your own, I’ve got you covered. My protein-packed crust recipe is perfect for a sheet pan pizza situation, and my personal pizza crust recipe (it’s also full of protein btw) works beautifully for a single-serve pie.
And because pizza is basically the perfect food—easy to personalize, fun to share, and always welcome on the table!—you may also want to try these pizza pies, each one brings its own tasty twist to the pizza party:
- Spinach Artichoke Dip Pizza
- Sheet Pan BBQ Chicken Pizza
- Bell Pepper Pizzas,BLT Pizza
- High-Protein Breakfast Pizza
- Cheesy Tortilla Pizza.
And for the perfect summery sides to enjoy with a slice, pair it with my Peach & Mango Caprese Salad and Cucumber Salad with Fresh Herbs. Both are bright, refreshing, and practically made for warm-weather meals!
Try my Pesto Caprese Pasta Salad!
Summer Veggie Pizza with Whipped Ricotta
Ingredients
- 1 premade whole grain pizza crust, or thin flatbread-style crust
- 1 to 1½ cups sugar snap peas, sliced in small pieces on a diagonal
- Olive oil spray
- Balsamic glaze, for drizzling
- Lemon zest, for finishing
- Optional ground black pepper
- Optional fresh torn basil, for garnish
Whipped Ricotta
- 1 cup part-skim ricotta cheese
- ¼ cup grated parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon honey
- 1 teaspoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 425°F. If possible, place a sheet pan or pizza stone in the oven while it heats so the crust gets extra crisp.
- Make the whipped ricotta: Add the ricotta, parmesan, garlic powder, salt, pepper, honey, and lemon juice to a small mixing bowl and mix or whisk vigorously by hand until well combined and creamy.
- Assemble the pizza: Spread the whipped ricotta evenly over the crust, leaving a small border around the edges. Scatter the sliced sugar snap peas evenly over the top. Lightly mist the peas with olive oil spray.
- Bake: Place the pizza crust directly onto the preheated sheet pan/pizza stone and bake for about 10 to 12 minutes, or until the crust is golden and crisp around the edges and the snap peas are lightly blistered and crisp-tender. *Check your crust package directions for baking details
- Finish and serve: Remove from the oven and drizzle with balsamic glaze. Top with lemon zest, a few cracks of black pepper, and optional fresh basil. Slice and serve warm.
