Roasted Vegetable Pizza

A vibrant pizza layered with roasted vegetables, creamy ricotta, and savory Parmesan on a homemade whole wheat crust—perfectly crisp, colorful, and satisfying.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

2 cups broccoli florets

½ cup drained canned artichoke hearts, quartered

½ small yellow squash, thinly sliced

1 medium red bell pepper, seeded and thinly sliced

1 tablespoon balsamic vinegar

1¼ teaspoons garlic-flavored olive oil, divided

Salt, to taste

1 portion Whole Wheat Pizza Crust dough (if frozen, thaw)

½ cup part-skim ricotta cheese

2 cloves garlic, minced

¼ cup shredded Parmesan cheese

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Directions

Preheat oven to 500˚F. In a 13×9×2-inch baking pan, combine broccoli, artichokes, squash, bell pepper, balsamic vinegar and 1 teaspoon olive oil; toss to coat vegetables with oil. Season with salt. Roast, uncovered, for 15 minutes, stirring once halfway through roasting.
Reduce oven temperature to 450˚F. On a lightly floured surface, roll dough into a circle 11 inches in diameter. Place on a baking sheet and brush with remaining olive oil. Bake about 10 minutes.
Meanwhile, in a bowl, combine ricotta and minced garlic. Remove crust from oven. Spread ricotta mixture on hot pizza crust. Top crust with roasted vegetables and sprinkle with Parmesan cheese. Bake for 10 to 12 minutes or until crust is golden brown and ingredients are heated through.