Roasted Vegetable and Ricotta Pizza
Average Rating
4.0 Average FatSecret member ranking
Delicious pizza with roasted fall vegetables, ricotta and mozzarella.
Servings Prep Time Cook Time
8 25 mins 25 mins
Ingredients
Directions
1. Preheat oven to 475 °F (250 °C).
2. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
3. On a lightly floured surface, roll and stretch dough into a 12 x 16" oval (or as large as will fit on baking sheet); transfer to sheet.
4. Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary.
5. Drizzle with olive oil; season with salt and pepper.
6. Bake until bubbling and golden, 20 to 25 minutes. Serve.
7. Note: adapted from a recipe at MarthaStewart.com
Nutrition summary
There are 303 calories in 1 serving of Roasted Vegetable and Ricotta Pizza.
Calorie split: 38% fat, 40% carbs, 22% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
303
 
% Daily Values*
Total Fat
13.2g
17%
Saturated Fat
7.004g
35%
Trans Fat
0g
Polyunsaturated Fat
0.538g
Monounsaturated Fat
4.728g
Cholesterol
29mg
10%
Sodium
412mg
18%
Total Carbohydrate
31.54g
11%
Dietary Fiber
5.2g
18%
Sugars
4.52g
Protein
17.55g
Vitamin D
-
Calcium
378mg
29%
Iron
0.79mg
4%
Potassium
406mg
9%
Vitamin A
495mcg
55%
Vitamin C
16.6mg
19%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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