ROASTED FALL VEGETABLE & RICOTTA PIZZA
Enjoy the flavors of fall with our recipe for Roasted Fall Vegetable and Ricotta Pizza. Layers of Brussels sprouts, butternut squash, red onions and balsamic vinaigrette top this delightfully seasonal ricotta pizza.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Cover rimmed baking sheet foil; spray with cooking spray. Toss vegetables with 1/4 cup dressing; spread onto prepared baking sheet.
- Roast 35 min. Meanwhile, press pizza dough into 14x10-inch rectangle on baking sheet; brush with 2 Tbsp. of the remaining dressing. Add pizza crust to the oven for the last 20 min. of the vegetable roasting time.
- Mix ricotta cheese, Parmesan and seasonings until blended.
- Sprinkle pizza crust with mozzarella. Drop spoonfuls of ricotta mixture over pizza; top with roasted vegetables.
- Bake 10 min. or until edges of crust are golden brown and mozzarella is melted. Drizzle with remaining dressing.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
RICOTTA PIZZA WITH FRESH AND ROASTED TOMATOES
After baking, this pizza is topped with an abundance of colorful tomatoes -- it's practically a salad!
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees, with racks in upper and lower thirds. Combine ricotta and Parmesan, season with salt and pepper, and stir in egg. On a baking sheet, drizzle pizza dough with 2 tablespoons oil and stretch or roll into a 16-inch-long oval. Spread ricotta mixture on dough, leaving a 1-inch border.
- On a rimmed baking sheet, toss cherry tomatoes with remaining 2 tablespoons oil and season with salt and pepper. Bake cherry tomatoes on bottom rack and pizza on top rack until tomatoes are soft and skins have burst, 15 minutes. Remove tomatoes and bake pizza until crust is deep golden brown, about 8 minutes more. Toss cherry tomatoes with sliced tomatoes and season with salt and pepper. Transfer pizza to a cutting board and top with tomato mixture and oregano.
Nutrition Facts : Calories 414 g, Fat 23 g, Fiber 3 g, Protein 17 g, SaturatedFat 7 g
ROASTED VEGGIE PIZZA
A bold, flavorful garlic and basil pesto sauce is an awesome change of pace from traditional tomato-based pizza sauce. Roasted vegetables are a fantastic topping. Whenever I serve it alongside a standard meat pizza, this one's always the first to go!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 slices.
Number Of Ingredients 15
Steps:
- Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes., Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside. , Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables. , Bake for 15 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 643 calories, Fat 33g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 946mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.
THIN-CRUST PIZZA DOUGH
A quick, easy, and delicious recipe for thin-crust pizza.
Provided by Lynda Q
Categories Bread Pizza Dough and Crust Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
- Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
- Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 48.3 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 293.8 mg, Sugar 0.4 g
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