Roasted Vegetable And Ricotta Pizza Recipe

Name: Roasted Vegetable And Ricotta Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 500u00b0.
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 500u00b0 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 500u00b0 for 11 minutes or until crust is golden. Sprinkle with basil.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound refrigerated fresh pizza dough, 2 cups sliced cremini mushrooms, 1 cup (1/4-inch-thick) slices zucchini, 1/4 teaspoon black pepper, and more.

Yes, Roasted Vegetable And Ricotta Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable And Ricotta Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions