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    Home » Bread » Roasted Veggie and Homemade Ricotta Pizza

    Published: Aug 28, 2015 · Modified: Jun 8, 2018 by Desarae

    Roasted Veggie and Homemade Ricotta Pizza

    Jump to Recipe Print Recipe

    Because on Friday, we do pizza! Roasted veggie and homemade ricotta pizza that is. Creamy and fresh homemade ricotta is spread on pizza dough and topped with summer veggies. It's easy, light and so delicious!

    An overhead shot of a homemade ricotta pizza topped with roasted vegetables

    How To Make Homemade Ricotta

    Making ricotta is easy. Stupid easy. Boil some cream, milk, and salt. Add lemon juice, and let it do its magic. THAT'S IT. Ina Garten told me so. And about a million others that have discovered the simplicity.

    A process shot of making homemade ricotta used to make a ricotta pizza

    See? Stupid easy.

    An overhead shot of making homemade ricotta used for making a ricotta pizza

    You ever wondered what the curds and the whey are that Little Miss Muffet is eating with spiders? First of all, maybe you should get away from the spiders, girlfriend. Curds? The ricotta. Whey? See below. Protein-rich leftover liquid that can be used in making bread, as a soup base, whatevs.

    A process shot of making homemade ricotta to make ricotta pizza An overhead shot of homemade ricotta on a patterned plate used to make ricotta pizza

    This Ricotta Pizza Is Light And Perfect For Summer!

    It's summer, so roast a bunch of veggies (zucchini and squash ribbons, broccoli, tomatoes, corn, green onion) and throw them on top of the crisp and chewy crust and creamy ricotta. Lots of parmesan for good measure. Because, well, parmesan. Then top with fresh basil. An overhead shot of a ricotta pizza topped with vegetables and cut into slices A close up side shot of a ricotta pizza topped with vegetables and cut into slices

    If you tried this Roasted Veggies and Homemade Ricotta Pizza or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    Roasted Veggie and Homemade Ricotta Pizza

    Delicious and easy roasted veggie and homemade ricotta pizza
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 45 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 30 minutes
    Servings: 8 servings
    Calories: 299kcal
    Author: Kadee & Desarae

    Ingredients

    • 3 c whole milk
    • 1 c heavy cream
    • 1 Tablespoon salt
    • 3 Tablespoon lemon juice
    • 2-3 c flour
    • 1 c warm water or warmed whey from ricotta!
    • 1 Tablespoon granulated sugar
    • 1 Tablespoon salt
    • 1 Tablespoon canola oil
    • 1 Tablespoon yeast
    • olive oil
    • broccoli florets
    • zucchini
    • squash
    • red onion
    • tomatoes
    • crushed garlic
    • red pepper flakes
    • fresh mozzarella
    • freshly-cracked pepper
    • basil leaves cut into strips

    Instructions

    • Prepare ricotta by mixing milk, cream, and salt in heavy saucepan over medium heat with a whisk, stirring frequently. Slowly bring to a boil. Remove from heat and add lemon juice. Let rest 15 minutes. Line a large fine-mesh strainer with several layers of cheesecloth and place strainer over a large bowl. Once it has rested, pour mixture into the strainer and let strain at least 1 hour. Curds will remain and whey will drain into the bowl. You can save the whey for other uses such as broth or in bread. Set ricotta aside.
    • For pizza dough, place 1 ½ c of the flour and all remaining ingredients in mixer. Begin to mix. Add additional flour ½ c at a time until dough is pulling away from the sides and has formed a ball. Don't add too much flour. Knead additional 4-5 minutes. It will be tacky. Cover with a towel and let sit while you prepare toppings
    • Chop the veggies you plan to use. To roast broccoli, zucchini, squash, and red onion, coat with olive oil and place on foil-lined baking sheet in oven at 425 degrees for about 20-25 minutes, or until edges begin to crisp. Keep oven on at 425.
    • Roll pizza dough out into one large round or two thin-crust rounds. Lay on parchment paper on baking sheet or pizza stone. Prick several times with a fork and bake crust 5 minutes. Remove from oven.
    • Spread ricotta over crust, then layer your roasted veggies, tomatoes, crushed garlic, red pepper flakes, fresh mozzarella, and freshly-cracked black pepper. Bake additional 10 minutes, or until crust is golden brown and veggies have begun to char. Remove from oven and top with basil leaves.

    Notes

    *ricotta recipe based off of Ina Garten's
    *use leftover ricotta for the best lasagna or creamiest pasta dish of your life. or toast with a drizzle of olive oil or fruity balsamic with peach slices

    Nutrition

    Calories: 299kcal | Carbohydrates: 31g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 635mg | Potassium: 196mg | Fiber: 1g | Sugar: 6g | Vitamin A: 585IU | Vitamin C: 2.4mg | Calcium: 127mg | Iron: 1.5mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!
    Nutrition Facts
    Roasted Veggie and Homemade Ricotta Pizza
    Amount Per Serving
    Calories 299 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 8g50%
    Cholesterol 49mg16%
    Sodium 635mg28%
    Potassium 196mg6%
    Carbohydrates 31g10%
    Fiber 1g4%
    Sugar 6g7%
    Protein 7g14%
    Vitamin A 585IU12%
    Vitamin C 2.4mg3%
    Calcium 127mg13%
    Iron 1.5mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    Reader Interactions

    Comments

    1. Emily Kemp says

      June 08, 2018 at 4:15 am

      5 stars
      I love the idea of making homemade ricotta cheese for this pizza, I bet it's delicious!

      Reply
    2. Lisa says

      December 09, 2015 at 7:24 am

      Yum! Making this tonight!!

      Reply

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