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$8.19 per serving
6 likes
Ready in 45 minutes
Spoonacular Score: 40% 
The recipe Zucchini Ribbon and Ricotta Pizza could satisfy your Mediterranean craving in about about 45 minutes. For $8.19 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This main course has 1988 calories, 68g of protein, and 42g of fat per serving. This recipe serves 4. This recipe is liked by 6 foodies and cooks. A mixture of pine nuts, parmesan cheese, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 38%. Try Cherry Tomato, Zucchini Ribbon, And Burrata Pizza, Bacon Asparagus Ribbon Pizza with Zucchini Crust, and Carrot Ribbon Salad with Lavender-Ricotta Dressing for similar recipes.
Sangiovese, Barbera Wine, and Shiraz are great choices for Pizza. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. The Poliziano Vino Nobile di Montepulciano Asinone with a 4.9 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.
"The 2000 Vino Nobile di Montepulciano Vigna Asinone is from a saddle-back hillside vineyard to the west of the city. It is unquestionably a top source of superior Sangiovese. Darker, more ruby and blacker in tonality than the regular bottling, warm and ripe in aroma with berries, vanilla, and cinnamon front and center, its flavors are long and focused. The continuity of flow across the palate is impressive, the density level high, and the force and elegance in excellent balance. The suppleness suggests a readiness which could well be deceptive. The wine will still be drinking well between 2012 and 2014."-Wine Advocate
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Pine nuts are pretty expensive. If you're on a budget, you might try substituting other nuts or seeds, such as walnuts or sunflower seeds.
Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).
An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.
If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.
Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.
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