Summer Veggie Pizza with Whipped Ricotta
This easy pizza is topped with creamy whipped ricotta, blistered sugar snap peas, and a sweet balsamic glaze drizzle. It’s fresh, pretty, and company-worthy!
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.
Notes
• Slicing the snap peas: Diagonal slices work best so the peas soften slightly while still keeping their beautiful crunch and vibrant color. Aim for three to four pieces per sugar snap pea
• Add protein: Top with grilled chicken, shelled edamame, chickpeas, or white beans if you want to make it more filling.
• For extra heat: Add a pinch of crushed red pepper flakes or a drizzle of hot honey before serving.
• Gluten-free option: Use your favorite gluten-free pizza crust.
• Vegetarian-friendly: As written, this recipe is vegetarian, but not vegan due to the cheese.
• Storage: Best enjoyed fresh while the crust is crisp, but leftovers can be refrigerated for up to 2 days and reheated in a toaster oven or air fryer for the best texture. Or enjoy it chilled from the fridge!
Nutrition Information per serving
Serving Size: 1 sliceCalories: 170Carbohydrates: 21gProtein: 8gTotal Fat: 5g— Unsaturated Fat: 2.5g— Saturated Fat: 2.5gCholesterol: 10mgSodium: 340mgFiber: 0gTotal Sugar: 2g— Natural Sugar: 1g— Added Sugar: 1g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.