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Zucchini and Caramelized Onion Tart


1 store bought Pizza dough

1 Tablespoon Oil

3 to 4 Zucchini, sliced into rounds

2 large yellow Onions, thinly sliced

4 cloves Garlic, thinly sliced

1 lemon juice

2 teaspoon lemon zest

1 to 2 teaspoon red Pepper flakes

1 container of Ricotta cheese, 15 oz

1 wedge of Parmesan Cheese

15 to 20 Mint leaves, washed and torn

2 teaspoon Salt

1 teaspoon Black pepper, coarsely ground

2 Tablespoons Olive oil

Thaw the pizza dough and shape it an elongated flat bread or round shape with a 1/2 inch crust height. Place it on a peel and transfer it on a large tray. Heat the oven at 475 degrees.

In a pan add oil, then add zucchini, round and cook for a minute or so. Add red pepper flakes to the zucchini. Cool the zucchini.

In the same pan add cut onions and cook it on a slow fire until they become brown and caramelized. Cool the caramelized onions.

Drain the ricotta cheese in a colander. Remove all the water. The ricotta cheese will be thick. Add lemon juice, salt and half the lemon zest.

Now place the flat bread dough in the oven for 10 to 12 minutes. Cool it, then add ricotta cheese, caramelized onions, garlic, cooked zucchini, mint leaves, salt and black pepper and more red pepper flakes if you want it hot.

Add the flat bread into the oven at 425 degrees for 15 minutes. Check if it is cooked completely. Add Shavings of Parmesan cheese. You can do this with a potato peeler.

Let it cool and cut into wedges or squares and serve.

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