Dinner

Pizza Frittas with Courgette, Mint & Ricotta Recipe

ByJake Silas November 22, 2025November 22, 2025

Introduction

Pizza frittas with courgette, mint, and ricotta is a delightful take on fried pizza that combines crispy, golden bases with fresh, vibrant toppings. This dish balances creamy ricotta, smoky grilled courgettes, and a hint of chilli for a perfect homemade treat.

The image shows a white plate with four pizza slices arranged in a circle on a white marbled surface, next to a gray and white patterned cloth and a knife with some white spread on it. The pizza has one thick golden-brown crust layer and a thick white creamy layer on top. Thin grilled green zucchini slices with grill marks are spread over the cream, topped with small tan pine nuts, fresh bright green mint leaves, and small pieces of yellow lemon zest scattered around. The pink textured background contrasts with the food and plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

450g strong white bread flour
7g sachet fast-action dried yeast
Olive oil, for proving and frying
Semolina or polenta, for dusting
2 large courgettes
50g pine nuts
500g ricotta
Small bunch of mint, leaves picked
1 lemon, zested
Pinch of chilli flakes
Extra virgin olive oil, for drizzling

Instructions

Step 1: Make the pizza dough by tipping the flour, yeast, 2 tsp salt, and 300ml warm water into a large bowl. Mix into a scrappy, wet dough, then turn onto a work surface and knead for a few minutes until smooth and stretchy.
Step 2: Clean the bowl, lightly oil the sides, and return the dough to it. Cover with a clean tea towel and leave to rise for 2 hours until doubled in size, or refrigerate overnight. If refrigerated, allow the dough to rest at room temperature for 30 minutes before shaping.
Step 3: Dust a work surface with semolina. Divide the dough into four pieces and shape each into a ball. Dust lightly with extra semolina, then stretch or roll each ball into an 18cm pizza base. Place each base on a square of baking parchment and leave to rise for 20-30 minutes.
Step 4: Peel the courgettes into long ribbons with a vegetable peeler and toss with a drizzle of olive oil. Heat a griddle pan over high heat until smoking and cook the courgettes for 1-2 minutes per side until soft with char marks. Set aside.
Step 5: Toast the pine nuts in a dry frying pan over low heat until golden, then set aside.
Step 6: Pour enough olive oil into a high-sided frying pan to cover the base and heat over low to medium heat. Carefully slide a pizza base into the pan and fry for 2-3 minutes until golden and puffed up. Flip and cook for another 2-3 minutes, then transfer to a plate.
Step 7: Spread a quarter of the ricotta over the fried pizza base, leaving a border around the edge. Top with a quarter each of the griddled courgette ribbons, pine nuts, mint leaves, lemon zest, and chilli flakes. Season with sea salt flakes and drizzle with extra virgin olive oil. Serve warm.
Step 8: Repeat with the remaining bases and toppings, serving each pizza frittas fresh.

Tips & Variations

For extra flavor, add a little grated Parmesan to the ricotta before spreading it on the pizza bases.
You can substitute courgette with thinly sliced aubergine or bell peppers for a different twist.
Use polenta for dusting instead of semolina if preferred; it adds a subtle sweetness and crunch.
If you like more heat, sprinkle extra chilli flakes or add a dash of hot sauce when serving.

Storage

Pizza frittas are best enjoyed fresh and warm. If you need to store leftovers, keep them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan over low heat to retain crispiness. Avoid microwaving to keep the texture intact.

How to Serve

A small pizza cut into four slices is placed on a white plate situated on a white marbled surface. The pizza crust is golden and thick around the edges, topped with a creamy white spread. On top, thin grilled zucchini slices with dark grill marks are layered, garnished with fresh green mint leaves and scattered pine nuts. Small pieces of lemon zest add a hint of yellow. The pizza slices are arranged slightly apart, showing the soft texture beneath the toppings. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made up to a day in advance and kept refrigerated overnight. Allow it to come to room temperature and rest for 30 minutes before shaping and frying.

What can I use if I don’t have ricotta?

Fresh mozzarella or creamy feta can be good substitutes, though the texture and flavor will differ slightly. You could also mix cream cheese with a little lemon zest for a creamy topping.