Description
This white pizza with zucchini and tomatoes is the perfect family-friendly meal. It’s topped with a homemade herbed tofu ricotta, vegan mozzarella shreds, and layers of grilled zucchini and fresh tomato.
Ingredients
- 16 ounces pizza dough
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 3/4 to 1 cup vegan ricotta
- 1 cup vegan mozzarella-style shreds
- 1/2 zucchini, cut into 3/16-inch slices
- 2–3 small tomatoes, thinly sliced
Instructions
- Remove pizza dough from the refrigerator and allow pizza dough to come to room temperature or about an hour.
- In a small skillet on medium-high heat, add in the olive oil and garlic. Sautee for 2-3 minutes or just until the garlic begins to get golden. Remove from heat and set aside.
- Lightly oil a grill pan or cast iron pan, add your zucchini slices and cook for 2-3 minutes on each side. Remove from heat and set aside.
- Preheat your grill to the hottest it will go OR preheat your conventional oven according to the package instructions on your pizza dough. For the dough we use, it’s 500°F.
- Stretch your dough into a circle on a 12″ or 14″ pizza pan. Brush the garlic and oil we prepared earlier on the dough, including the crust.
- Cover the pizza dough with the tofu ricotta, then add 3/4 cup of the mozzarella-style shreds on top. Evenly distribute the zucchini, and tomatoes over the cheese, and then sprinkle over the remaining 1/4 cup of vegan cheese.
- Baking on a grill: Add a baking sheet under your pizza pan, and then pop it onto the grill. Close your grill and allow the pizza to cook until golden, about 15 minutes, rotating halfway through.
- Baking in the oven: Bake the pizza according to the instructions on your pizza dough or until golden brown. For us, it was about 10 minutes.
Notes
- If you are using store-bought ricotta, we recommend adding fresh or dried herbs to it like we did in our recipe here.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Entree, Pizza
- Method: Oven or Grill
