Roasted Vegetable and Ricotta Pizza

ck-Roasted Vegetable and Ricotta Pizza Recipe
Photo: Romulo Yanes; Styling: Simon Andrews
Slice-by-slice this yummy roasted vegetable pizza will disappear before your eyes. Ingredients like ricotta cheese, cremini mushrooms and fresh zucchini will keep you from ordering for delivery every again.


6 servings (serving size: 2 slices)
Total time: 1 Hours

Recipe from

Cooking Light

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 347
Fat 11.1 g
Satfat 3.7 g
Monofat 4.4 g
Polyfat 2 g
Protein 14.8 g
Carbohydrate 48.5 g
Fiber 2.7 g
Cholesterol 15 mg
Iron 3 mg
Sodium 655 mg
Calcium 193 mg


1 pound refrigerated fresh pizza dough
2 cups sliced cremini mushrooms
1 cup (1/4-inch-thick) slices zucchini
1/4 teaspoon black pepper
1 medium yellow bell pepper, sliced
1 medium red onion, cut into thick slices
5 1/2 teaspoons olive oil, divided
1 tablespoon yellow cornmeal
1/3 cup tomato sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 teaspoon crushed red pepper
1/3 cup part-skim ricotta cheese
2 tablespoons small fresh basil leaves


1. Position an oven rack in the lowest setting; place a pizza stone on rack. Preheat oven to 500°.

2. Remove dough from refrigerator. Let stand, covered, for 30 minutes.

3. Combine mushrooms and next 4 ingredients (through onion) in a large bowl; drizzle with 1 1/2 tablespoons oil. Toss. Arrange vegetables on a jelly-roll pan. Bake at 500° for 15 minutes.

4. Punch dough down. Sprinkle a lightly floured baking sheet with cornmeal; roll dough out to 15-inch circle on prepared baking sheet. Brush dough with 1 teaspoon oil. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle 1/2 cup mozzarella over sauce; top with vegetables. Sprinkle 1/2 cup mozzarella and red pepper over zucchini mixture. Dollop with ricotta. Slide pizza onto preheated pizza stone. Bake at 500° for 11 minutes or until crust is golden. Sprinkle with basil.


Susan Russo,

Cooking Light

April 2011
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