Dinner

Pizza Frittas with Courgette, Mint & Ricotta Recipe

ByJack Voss November 23, 2025November 23, 2025

Introduction

Pizza frittas with courgette, mint, and ricotta offer a delightful twist on traditional fried dough, combining fresh, vibrant flavors with a crispy, golden base. This recipe is perfect for a light, satisfying meal that feels both indulgent and fresh.

A white plate holds a flatbread pizza cut into four slices. The base is a golden-brown flatbread crust with a soft, slightly bubbly texture. On top, there is a creamy white cheese layer spread evenly across the flatbread. Thin, grilled zucchini ribbons with visible char marks are placed on each slice, adding green stripes and a slightly smoky texture. Pine nuts are sprinkled on top, giving small, shiny beige spots. Fresh green mint leaves are scattered on the slices, adding bright green color contrast. Thin yellow strips, possibly lemon zest, are delicately placed over the zucchini. The plate rests on a white marbled surface with some scattered mint leaves around it. A knife with cream on it lies nearby. 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 combining flour, yeast, 2 tsp salt, and 300ml warm water in a large bowl. Mix into a rough dough, then knead on a work surface until smooth and stretchy. Lightly oil a clean bowl, place the dough inside, cover with a tea towel, and leave to rise for 2 hours until doubled in size, or refrigerate overnight. If refrigerated, allow dough to rest at room temperature for 30 minutes before shaping.
Step 2: Dust a work surface with semolina and divide the dough into four balls. Roll or stretch each into 18cm bases, placing each on a square of baking parchment. Let them rise for 20-30 minutes.
Step 3: Peel the courgettes into long ribbons using a vegetable peeler. Toss ribbons with a drizzle of olive oil. Heat a griddle pan until very hot and char the courgette ribbons for 1-2 minutes each side until soft. Set aside.
Step 4: Toast pine nuts in a dry frying pan over low heat until golden, then set aside.
Step 5: Pour enough olive oil into a high-sided frying pan to cover the base and heat over low-medium heat. Fry one pizza base at a time for 2-3 minutes until golden and puffed, flip and cook the other side for 2-3 minutes. Remove to a plate.
Step 6: Spread a quarter of the ricotta over the fried base, leaving a border. Top with 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 immediately and repeat with remaining bases and toppings.

Tips & Variations

For a nuttier flavor, substitute pine nuts with toasted walnuts or almonds.
If you prefer a less spicy kick, reduce or omit the chilli flakes.
Use fresh thyme or basil instead of mint for a different herbal note.
Make the dough a day ahead to develop more flavor and save time on cooking day.

Storage

These pizza frittas are best enjoyed fresh as they can lose their crispness when stored. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or a dry frying pan to revive some crispness before serving.