- Cali’flour Foods Crust
- 1½ lb. zucchini (about 3 medium)
- 1 large red onion
- 6 Tbsp. extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 1 lemon
- 2 cups fresh ricotta
- ¼ cup finely grated Parmesan (about 1¼ oz.)
- 1 small garlic clove
- ½ cup mint leaves
- ½ tsp. crushed red pepper flakes
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.
Mix garlic and 2 Tbsp. oil in a small bowl. Drizzle over dough, using your hands to spread across entire surface; season with salt and pepper. Bake dough, rotating baking sheet once, until golden, puffed, and crisp all over, 10–12 minutes. Let cool slightly (so lettuce won’t wilt).
Toss lettuce, Gorgonzola, pickled onion, and chives in a large bowl; season with salt and pepper. Whisk vinegar and sugar in another small bowl, then, whisking constantly, gradually stream in remaining ⅓ cup oil. Pour dressing over salad and toss to coat.
Arrange salad on top of pizza crust and drape prosciutto over. Slice pizza into squares.