Roasted Vegetable and Ricotta Pizza

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.

Yield: 6 servings (serving size: 2 slices)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 347
  • Fat: 11.1g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 2g
  • Protein: 14.8g
  • Carbohydrate: 48.5g
  • Fiber: 2.7g
  • Cholesterol: 15mg
  • Iron: 3mg
  • Sodium: 655mg
  • Calcium: 193mg

Ingredients

  • 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

Preparation

  1. 1. Position an oven rack in the lowest setting; place a pizza stone on rack. Preheat oven to 500°.
  2. 2. Remove dough from refrigerator. Let stand, covered, for 30 minutes.
  3. 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. 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.
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