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.
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
How to Make It
Position an oven rack in the lowest setting; place a pizza stone on rack. Preheat oven to 500°.
Remove dough from refrigerator. Let stand, covered, for 30 minutes.
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.
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.
This is really tasty (I did cheat and use a Boboli crust) but the veggies make it a little on the soggy side in the center. I think next time I'll roast the veggies, cool them and drain them on a paper towel before putting them on the crust.
I used a Pilsbury refrigerated crust which, I admit, was a little sticky on the transfer to the pizza stone, however, it came out perfect! I did add salt to the veggies after roasting and I'm pretty sure I added a smidge more ricotta than the 1/3 cup called for. Ok, maybe like double. Sorry Cooking Light. Delicious!
This was really good pizza. I never had pizza with zucchini, but with the selected veggies in the recipe this made a good mix. I didn't use fresh dough since it was frozen at the grocery store, so I used Pillsbury pizza dough thin crust and it came out better than I thought. Me and my hubby loved it. Will definitly make this again
Yum! I used a Boboli (premade) crust and sauce. Used 2 large jalapeños instead of bell pepper, and used queso fresco instead of ricotta because I didn't have that stuff on hand. This was SUPERB, and I love that it's lower calorie and healthier than usual pizza.
This pizza was excellent, simple yet delightful and very filling.
Changes to the recipe me and my sister made last night are as followed:
Changed the tomato sauce out for pizza sauce.
Used only half a onion rather than a whole.
Combined this recipe with Beth M's Honey Wheat Pizza Dough: http://budgetbytes.blogspot.com/2010/10/honey-wheat-pizza-dough-151-recipelarge.html
Very excellent combo and easy to make without any appliances.
I thought this really took no effort at all! Really delish combo but I would leave off the olive oil on the crust next time, couldn't tell why that was used? Also I roasted the veg a little longer and could use a good sprinkle of salt. Otherwise, awesome pizza!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!