So, if you haven’t at least been debating on making homemade pizza since that last post, well then you’re nuts. Just in case you needed a little more persuading, here is that roasted veggie pizza I promised. It’s loaded with lots of healthy veggies and man is it good! The great thing is, it is SO flexible; just use whatever types of veggies you love! When you roast the veggies it allows them to cook thoroughly so you don’t end up with half-baked toppings or a burnt crust, plus the veggies release their liquid in the oven instead of on your pizza so you don’t pull a watery mess out of the oven. I think the ricotta adds a nice touch, but if you don’t have it don’t fret because the pizza would be great without it! So get creative and play around with the ingredients, pizza is one of those things everyone loves to help make so enjoy it!
Roasted Veggie Pizza (Print Me)
Pizza dough (recipe here, or store bought)
Pizza sauce (homemade or store bought)
2 cups sliced mushrooms, portabella or white
1 cup sliced zucchini
2-3 banana peppers (or 1 medium bell pepper)
1 medium red onion, cut into thick slices
1-2 cups shredded cheese (Italian blend or mozzarella)
1/3 cup part-skim ricotta
Fresh basil leaves (optional)
Place your pizza stone in the oven and preheat to 500º. If you are using homemade dough roll it and and get it ready to use. Combine sliced mushrooms, zucchini, peppers, and onions on a large cookie sheet and drizzle with about 1 1/2 tablespoons of oil tossing to coat. Bake in the preheated oven for about 15 minutes. Remove veggies and pizza stone from oven; carefully place the pizza dough on the stone then top with sauce. Sprinkle a thin layer of cheese over the pizza then distribute the roasted veggie over top. Top with remaining shredded cheese then dollop with ricotta. Return the pizza stone to the oven and bake for about 11 minutes or until the crust is golden brown. Sprinkle with fresh basil if you choose, let cool slightly before slicing and devouring.
Adapted from: Cooking Light Magazine, April 2011