Roasted Vegetable and Ricotta Pizza
Roasted Vegetable and Ricotta Pizza might be just the main course you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 317 calories, 14g of protein, and 10g of fat each. It is a budget friendly recipe for fans of Mediterranean food. If you have bell pepper, cremini mushrooms, part-skim mozzarella cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour.
Position an oven rack in the lowest setting; place a pizza stone on rack. Preheat oven to 50
Remove dough from refrigerator.
Let stand, covered, for 30 minutes.
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.
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.