Inside the Rustic Kitchen · by Emily★ 5.0 (11)
Pizza with Zucchini, Prosciutto, Asparagus and Buffalo Mozzarella
NUTRITION · PER SERVING45M COOK
CAL 39%·PRO 76%
CARBS 100G52% OF CAL
4G FIBER6G SUGAR90G OTHER
FAT 26G31% OF CAL
13G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A white pizza with a ricotta base is topped with zucchini, asparagus, prosciutto, and fresh mozzarella, then baked until the crust is golden. This spring-inspired pizza is light yet satisfying.
mainitalianpizzapork🔥 oven
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Pizza Dough ((see step 1))
- 1 large zucchini/courgette (cut into ribbons (see notes))
- 6 asparagus spears (cut into slices)
- 1 small handful peas ((around 1/4 cup))
- 14 oz (400g) ricotta
- Lemon zest from half a lemon
- 8 slices prosciutto
- 1 ball Buffalo mozzarella
- 1 small handful fresh Basil
- 1 small handful fresh Mint
- olive oil
- salt
- semolina flour (for dusting (can use regular flour or polenta))
At a glance
PER SERVING · TIME 45M
CAL 39%·PRO 76%
CARBS 100G52% OF CAL
4G FIBER6G SUGAR90G OTHER
FAT 26G31% OF CAL
13G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 2134mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 382mg
- Calcium
- 360mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2134MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.