Roasted Vegetable and Ricotta Pizza

Name: Roasted Vegetable and Ricotta Pizza
Total time: 60 min
Yield: 6 servings (serving size: 2 slices)
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

27 Reviews

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Photo: Romulo Yanes; Styling: Simon Andrews

Total Time

1 Hour

Yield

6 servings (serving size: 2 slices)

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.

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

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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.

Ratings & Reviews

daneanp's Review

2014-11-19T17:30:03-05:00 cfbrennan87

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.

Insanely Good!

2016-09-08T00:58:35-04:00 AngelaSaab

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!

Very Good !

2015-03-18T15:08:40-04:00 ChefLeesher

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

skinnyandrea's Review

2014-06-10T16:28:16-04:00 jmeleeS

N/A

yogafiend329's Review

2014-05-16T11:26:25-04:00 yogafiend329

N/A

sukeedog's Review

2014-03-22T13:39:09-04:00 gardenjunkie77

N/A

aVegasRD's Review

2013-09-14T18:12:58-04:00 eatitorwearit

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.

mrsjroe's Review

2013-06-03T11:52:22-04:00 Lisajane

N/A

NattiCee's Review

2012-12-17T05:33:27-05:00 MLSMN1

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.

ChefLeesher's Review

2012-10-01T07:46:24-04:00 clukes25

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!

Roasted Vegetable and Ricotta Pizza

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Ratings & Reviews

daneanp's Review

Insanely Good!

Very Good !

skinnyandrea's Review

yogafiend329's Review

sukeedog's Review

aVegasRD's Review

mrsjroe's Review

NattiCee's Review

ChefLeesher's Review

Roasted Vegetable and Ricotta Pizza

Ingredients

Nutritional Information

How to Make It

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Build-a-Meal

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