Zucchini and Ricotta Pizza

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zucchini and Ricotta Pizza

YOUR SOLIN GENERATED RECIPE

Zucchini and Ricotta Pizza

Crispy sprouted grain crust baked with creamy ricotta and tender zucchini ribbons, finished with a sprinkle of red pepper flakes for a subtle, warming heat.

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NUTRITION

500kcal
Protein
47.8g
Fat
21g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 medium sprouted grain tortilla

3 oz cooked shredded chicken breast

0.25 cup part-skim ricotta cheese

1 cup thinly sliced zucchini

1 oz shredded part-skim mozzarella cheese

1 clove minced garlic

0.25 tsp dried oregano

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 tbsp fresh basil leaves

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Place the sprouted grain tortilla on the baking sheet and brush the surface lightly with the extra virgin olive oil and minced garlic.

  • 3

    In a small mixing bowl, combine the ricotta cheese with the dried oregano, sea salt, and black pepper until well incorporated.

  • 4

    Spread the seasoned ricotta mixture evenly over the tortilla, leaving a half-inch border around the edges for the crust.

  • 5

    Distribute the cooked shredded chicken breast evenly over the ricotta layer.

  • 6

    Arrange the thinly sliced zucchini ribbons on top of the chicken in a slightly overlapping circular pattern.

  • 7

    Sprinkle the shredded mozzarella cheese and red pepper flakes over the zucchini slices.

  • 8

    Bake the pizza for 10 to 12 minutes until the tortilla edges are golden brown and the mozzarella is melted and bubbly.

  • 9

    Remove from the oven and garnish with fresh basil leaves before slicing into wedges and serving immediately.

Zucchini and Ricotta Pizza

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zucchini and Ricotta Pizza

YOUR SOLIN GENERATED RECIPE

Zucchini and Ricotta Pizza

Crispy sprouted grain crust baked with creamy ricotta and tender zucchini ribbons, finished with a sprinkle of red pepper flakes for a subtle, warming heat.

NUTRITION

500kcal
Protein
47.8g
Fat
21g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 medium sprouted grain tortilla

3 oz cooked shredded chicken breast

0.25 cup part-skim ricotta cheese

1 cup thinly sliced zucchini

1 oz shredded part-skim mozzarella cheese

1 clove minced garlic

0.25 tsp dried oregano

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 tbsp fresh basil leaves

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Place the sprouted grain tortilla on the baking sheet and brush the surface lightly with the extra virgin olive oil and minced garlic.

  • 3

    In a small mixing bowl, combine the ricotta cheese with the dried oregano, sea salt, and black pepper until well incorporated.

  • 4

    Spread the seasoned ricotta mixture evenly over the tortilla, leaving a half-inch border around the edges for the crust.

  • 5

    Distribute the cooked shredded chicken breast evenly over the ricotta layer.

  • 6

    Arrange the thinly sliced zucchini ribbons on top of the chicken in a slightly overlapping circular pattern.

  • 7

    Sprinkle the shredded mozzarella cheese and red pepper flakes over the zucchini slices.

  • 8

    Bake the pizza for 10 to 12 minutes until the tortilla edges are golden brown and the mozzarella is melted and bubbly.

  • 9

    Remove from the oven and garnish with fresh basil leaves before slicing into wedges and serving immediately.