Roasted Vegetable and Ricotta Pizza
Delicious pizza with roasted fall vegetables, ricotta and mozzarella.
1 whole wheat pizza crust
2 1/2 cups shredded part skim mozzarella cheese
1 cup part skim ricotta cheese
1 tbsp rosemary
1 tbsp olive oil
1 cup chopped carrots
1 cup sliced red onions
1 cup diced new potatoes
3 cups cubed butternut winter squash
Preheat oven to 475 °F (250 °C).
Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
On a lightly floured surface, roll and stretch dough into a 12 x 16" oval (or as large as will fit on baking sheet); transfer to sheet.
Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary.
Drizzle with olive oil; season with salt and pepper.
Bake until bubbling and golden, 20 to 25 minutes. Serve.
Note: adapted from a recipe at MarthaStewart.com
in 1 serving of Roasted Vegetable and Ricotta Pizza.
, 40% carbs, 22% protein.
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