Roasted Vegetable and Ricotta Pizza

27 Reviews
ADD YOUR REVIEW
Photo: Romulo Yanes; Styling: Simon Andrews
Total Time
1 Hour
Yield
6 servings (serving size: 2 slices)
By Susan Russo
April 2011
RECIPE BY Cooking Light

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

Nutritional Information

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

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.

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Ratings & Reviews

daneanp's Review

cfbrennan87
November 19, 2014
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!

AngelaSaab
September 08, 2016
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 !

ChefLeesher
March 18, 2015
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

jmeleeS
June 10, 2014
N/A

yogafiend329's Review

yogafiend329
May 16, 2014
N/A

sukeedog's Review

gardenjunkie77
March 22, 2014
N/A

aVegasRD's Review

eatitorwearit
September 14, 2013
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

Lisajane
June 03, 2013
N/A

NattiCee's Review

MLSMN1
December 17, 2012
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

clukes25
October 01, 2012
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!