Pizza Week: Roasted Vegetable & Ricotta Pizza

Here it is! The one year anniversary post. It is fitting that is happens to be pizza, one of my favorite things to eat. This is one of the best ways to eat roasted vegetables in my opinions. Roasting vegetables caramelizes them and give them great flavor. Pair them with a great red sauce, good mozzarella, and creamy ricotta? Pizza heaven.

adapted from My Recipes

pizza dough
2 cups sliced cremini mushrooms
1 zucchini, cut in half lengthwise, then sliced
yellow or orange bell pepper, sliced (or use a mix of colors-you eat with your eyes first!)

1 medium red onion, thinly sliced
extra virgin olive oil
freshly ground black pepper
pizza sauce
8 oz fresh mozzarella, thinly sliced
½ tsp crushed red pepper
1/3 cup part-skim ricotta cheese
small bunch of fresh basil leaves, torn or chopped

Position an oven rack in the lowest setting, place a pizza stone on it, and preheat oven to 500°.

Combine the vegetables, drizzle with olive oil, sprinkle with black pepper then spread onto a rimmed cookie sheet. Bake at 500 for 15 minutes or so.

Roll out the dough (on a parchment sheet) into a 15” circle. If desired, brush olive oil around the edges of the dough. Spread the sauce over the dough, leaving the oiled border. Spread the mozzarella over the sauce; top with the roasted vegetables. Sprinkle the crushed red pepper over the pizza and spoon dollops of ricotta on top. Slide pizza onto the preheated pizza stone and bake for 10 or 11 minutes, or until the crust is golden and the cheese is bubbly. Sprinkle with the basil leaves.

* Feel free to use any mix of vegetables you want. Butternut squash also adds an amazing flavor to the roasted vegetables. (See pictures below)

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