My recipe for the simple summer evening: Invite friends over, uncork the bottle of ros as well as make the few of these zucchini ricotta pizzas. With only the handful of ingredients, these end-of-summer pizzas are an elevated version of the typical tomato-and-cheese variety.For ease, we opted for store-bought pizza dough, found in most deli departments. Im thankful that we can find fresh mix at my local pizzeria down the block, though if youre not so lucky, any prepared membrane will do. Or make the batch of your own. If we know that pizza is going to be the regular upon our menu, Ill make the three times batch of mix as well as solidify the particular portions.Lemon upon the pizza competence receptive to advice strange, though it pairs ideally with skinny strips of zucchini as well as creamy ricotta. The spicy citrus extract cuts through the abounding cheese as well as provides only the spirit of splendid flavor with every bite. Im the sucker for chives as well as lemon together, so we use them both in the ricotta mixture as well as as the garnish. Though, this is the summer pizza, so any herb will do. If your grassed area is overflowing with basil or parsley, feel free to use possibly the single instead.Zucchini, Ricotta as well as Lemon PizzaServes 41 zucchini, peeled to make skinny zucchini ribbons (about 3/4 crater ribbons)1/4 teaspoon salt, divided1 vast lemon, liking as well as 2 tablespoons lemon juice, divided3 teaspoons olive oil, divided1/2 crater thinly sliced tomatoes1 ball pizza mix (or the single 12-inch prepared dough)1/2 crater ricotta cheese1/2 tablespoon finely chopped chives, plus more for garnish1/8 teaspoon ground black pepper1/4 crater grated Parmesan cheesePreheat oven to 475 degrees F with the rack in the center. Lightly cloak the pizza vessel or mill with nonstick cooking spray as well as place upon the rack. (If you dont have the pizza flay or approach to send the pizza, skip fixation the vessel in the oven to preheat as well as hope for the pizza right upon the pan.)Cut off the ends of the zucchini as well as use the vegetable peeler to flay the zucchini in to really skinny vertical ribbons. Toss the zucchini ribbons with 1/8 teaspoon salt as well as place in the colander over the sink. Let empty for fifteen minutes to remove one more water. Pat the zucchini dry with the paper towel or kitchen towel. Toss with 1 teaspoon lemon juice, 1 teaspoon olive oil as well as half of the zest, as well as set aside.Wrap the chopped tomatoes slices in the paper towel as well as kindly press down, removing one more water. Set aside.Stretch pizza mix in to the turn vast sufficient to fit upon the pizza vessel (or without delay onto the pan, if not using the pizza peel). Whisk together the ricotta, 1 tablespoon lemon juice, half of the zest, as well as the remaining salt, peppers as well as chives.Spread the ricotta over the prepared dough, leaving the small border for the crust. Evenly separate the chopped tomatoes slices as well as zucchini ribbons over the ricotta cheese. Lightly drizzle with remaining 2 teaspoons olive oil as well as shower with Parmesan cheese as well as one more chives.Transfer pizza to the oven as well as cook until membrane is golden brown as well as cheese is bubbly, 12 to fifteen minutes.Per serving (2 slices): Calories 367; Fat 8.4 g (Saturated 3 g); Cholesterol fifteen mg; Sodium 546 mg; Carbohydrate 55.4 g; Fiber 2.7 g; Sugars 1.6 g; Protein 14.6 g;Alex Caspero MA, RD, RYT is the Registered Dietitian Nutritionist as well as Yoga Teacher. She is the founder of Delish Knowledge (, the apparatus for healthy, whole-food vegetarian recipes. In her private coaching practice, she helps people find their Happy Weight.