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*
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.