Photo of Zucchini, pesto and ricotta pizza by WW

Zucchini, pesto and ricotta pizza

PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Eat your way through the colours and flavours of a tasty pizza that always delivers.


Basil pesto

2 tbs

Wholemeal pita bread

86 g, (2 x pockets)

Dried chilli flakes

¼ tsp


1 medium, trimmed, thinly sliced

Cherry tomatoes

125 g, halved

Reduced-fat ricotta cheese

½ cup(s), or low fat, crumbled, (100g)

Fresh flat-leaf parsley

1 tbs, chopped

Fresh mint

cup(s), leaves to garnish


  1. Preheat oven to 220°C or 200°C fan-forced. Spread 1 tablespoon of pesto over each pita bread and sprinkle with chilli flakes. Top each with zucchini, cherry tomatoes and ricotta. Place pizzas on a large baking tray and bake for 10–12 minutes or until bases are crisp.
  2. Cut each pizza into quarters. Serve topped with parsley and mint.
  3. Serving Suggestion: salad of endive, green or red oak-leaf lettuce or mixed salad leaves, drizzled with 1 tablespoon olive oil and 1 teaspoon balsamic vinegar.


TIPS: You can use sun-dried tomato pesto instead of basil pesto. Use a very sharp knife or kitchen scissors to chop fresh herbs as a blunt edge will bruise the leaves and affect the flavour. Chop herbs just before using.