Roasted Vegetable and Ricotta Pizza
Delicious pizza with roasted fall vegetables, ricotta and mozzarella.
||Preheat oven to 475 °F (250 °C).
||Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
||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.
||Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary.
||Drizzle with olive oil; season with salt and pepper.
||Bake until bubbling and golden, 20 to 25 minutes. Serve.
||Note: adapted from a recipe at MarthaStewart.com
There are 303 calories in 1 serving of Roasted Vegetable and Ricotta Pizza.
Calorie split: 38% fat, 40% carbs, 22% protein.
Amount Per Serving
% Daily Values*
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