Roasted Veggie and Ricotta Pizza
Ingredients
The vegetables
-
1
eggplant (trimmed and cut into ½" dice)
-
1
zucchini (trimmed and cut into ½" dice)
-
2
shallots (peeled and diced)
-
3
cloves
garlic (minced)
-
3
tablespoons
olive oil
-
1
tablespoon
balsamic vinegar
-
1
teaspoon
salt
-
to taste
pepper
The pizza base
The toppings
-
¾
cup
pizza sauce
-
8
ounces
mozzarella cheese (shredded)
-
⅓
cup
ricotta cheese
-
1
handful
basil (fresh, leaves only, sliced)
-
parmesan cheese (freshly grated, for serving)
Instructions
- Preheat the oven to 425°F.
- On a baking sheet, toss the eggplant, zucchini, shallots, garlic, olive oil, balsamic vinegar, salt, and pepper, then roast until browned and tender, about 20-25 minutes.
- Transfer the roasted vegetables to a bowl and set aside.
- Adjust the oven temperature according to the pizza dough instructions and roll out the dough into a large rectangle on the same baking sheet.
- Fold over the edges of the dough to create a crust and pinch it down.
- Pre-bake the dough if required by the pizza crust recipe.
- Spread the pizza sauce evenly over the dough, then sprinkle with mozzarella and half of the roasted veggies.
- Dollop the ricotta cheese on top and bake according to the pizza crust directions.
- Broil on high for 1 minute to brown the ricotta, then sprinkle with fresh basil and Parmesan cheese before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
12g
Sodium
400mg
Cholesterol
30mg
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