Bread | August 28, 2015

Roasted Veggie and Homemade Ricotta Pizza

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!

5 from 1 vote
Roasted Veggie and Homemade Ricotta Pizza
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
 

Delicious and easy roasted veggie and homemade ricotta pizza

Course: Main Course
Cuisine: Italian
Keyword: homemade ricotta, light pizza toppings
Servings: 8 servings
Calories: 299 kcal
Author: Stephanie
Ingredients
  • 3 c whole milk
  • 1 c heavy cream
  • 1 t salt
  • 3 T lemon juice
  • 2-3 c flour
  • 1 c warm water or warmed whey from ricotta!
  • 1 T granulated sugar
  • 1 t salt
  • 1 T canola oil
  • 1 T 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
  1. 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.
  2. For pizza dough, place 1 1/2 c of the flour and all remaining ingredients in mixer. Begin to mix. Add additional flour 1/2 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
  3. 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.
  4. 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.
  5. 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.
Recipe 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 Facts
Roasted Veggie and Homemade Ricotta Pizza
Amount Per Serving
Calories 299 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 8g 40%
Cholesterol 49mg 16%
Sodium 635mg 26%
Potassium 196mg 6%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Sugars 6g
Protein 7g 14%
Vitamin A 11.7%
Vitamin C 2.9%
Calcium 12.7%
Iron 8.4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Roasted Veggie and Homemade Ricotta Pizza
Amount Per Serving
Calories 299 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 8g 40%
Cholesterol 49mg 16%
Sodium 635mg 26%
Potassium 196mg 6%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Sugars 6g
Protein 7g 14%
Vitamin A 11.7%
Vitamin C 2.9%
Calcium 12.7%
Iron 8.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

3 thoughts on “Roasted Veggie and Homemade Ricotta Pizza

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.