Roasted Vegetable and Ricotta Pizza

Name: Roasted Vegetable and Ricotta Pizza
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 473 milliliters sliced cremini mushrooms; 1 teaspoons crushed red pepper; 2 Tbsps fresh basil leaves; 6 teaspoons olive oil, divided; 113 grams cup shredded part-skim mozzarella cheese; 79 milliliters part-skim ricotta cheese; 1 medium red onion, cut into thick slices; 454 grams refrigerated fresh pizza dough; 79 milliliters tomato sauce; 1 medium yellow bell pepper, sliced; 1 Tbsp yellow cornmeal; 237 milliliters (1/4-inch-thick) slices zucchini

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.

Instructions

Position an oven rack in the lowest setting; place a pizza stone on rack. Preheat oven to 50

Equipment you will use

Pizza Stone

Oven

Remove dough from refrigerator.

Ingredients you will need

Dough

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.

Ingredients you will need

Vegetable