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5 from 1 vote

Roasted Veggie and Homemade Ricotta Pizza

Delicious and easy roasted veggie and homemade ricotta pizza
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Italian
Servings: 8 servings
Calories: 299kcal


  • 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


  • 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.


*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


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