Roasted Veggie ‘n’ Ricotta Pizza

http://www.skinnymom.com/skinny-roasted-veggie-and-ricotta-pizza/

serves: 4 – size: 1/4 recipe – calories: 340 – carbs: 44g – fat: 12g – WWP+9

Ingredients

  • 1 Boboli whole wheat Thin Pizza Crust
  • 1 large red bell pepper, diced
  • 1 medium zucchini, cut into 1/4 ” rounds
  • 1 medium red onion, diced
  • 1/2 cup yellow corn
  • salt and pepper
  • 1 tbsp olive oil
  • pinch of flour
  • 1 tbsp Italian seasoning
  • 1/2 cup pizza sauce
  • 1 cup lowered far mozzarella cheese
  • 1/3 cup part skim ricotta cheese
  • 1 tbsp red pepper flakes

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Directions

  1. Place oven rack in the lowest setting and place pizza stone or pan or sheet on rack. Preheat oven to 500F.
  2. Combine red bell pepper, zucchini, onions and corn in a medium size bowl. Add salt, pepper and drizzle with about half of the olive oil. Toss.
  3. Arrange vegetables on baking sheet. Bake at 500F for 15 min.
  4. Meanwhile, sprinkle a lightly floured pizza pan, stone, or sheet with flour. Place pizza crust on prepared pizza pan.
  5. Spread sauce evenly on dough, leaving a 1/2″ border. Brush pizza border with olive oil. Sprinkle Italian seasoning on top of the oil.
  6. Sprinkle 1/2 cup mozzarella over sauce, and top with roasted vegetables. Sprinkle the remaining 1/2 cup of mozzarella over vegetable mixture.
  7. Dollop with ricotta and shake on red pepper flakes
  8. Slide pizza onto preheated pizza pan.
  9. Bake at 500F for 5 min or just until the cheese melts. Top with fresh basil if desired.   Enjoy!

Roasted Veggie ‘n’ Ricotta Pizza

Ingredients

  • 1 Boboli whole wheat Thin Pizza Crust
  • 1 large red bell pepper, diced
  • 1 medium zucchini, cut into 1/4 ” rounds
  • 1 medium red onion, diced
  • 1/2 cup yellow corn
  • salt and pepper
  • 1 tbsp olive oil
  • pinch of flour
  • 1 tbsp Italian seasoning
  • 1/2 cup pizza sauce
  • 1 cup lowered far mozzarella cheese
  • 1/3 cup part skim ricotta cheese
  • 1 tbsp red pepper flakes

Instructions

  1. Place oven rack in the lowest setting and place pizza stone or pan or sheet on rack. Preheat oven to 500F.
  2. Combine red bell pepper, zucchini, onions and corn in a medium size bowl. Add salt, pepper and drizzle with about half of the olive oil. Toss.
  3. Arrange vegetables on baking sheet. Bake at 500F for 15 min.
  4. Meanwhile, sprinkle a lightly floured pizza pan, stone, or sheet with flour. Place pizza crust on prepared pizza pan.
  5. Spread sauce evenly on dough, leaving a 1/2″ border. Brush pizza border with olive oil. Sprinkle Italian seasoning on top of the oil.
  6. Sprinkle 1/2 cup mozzarella over sauce, and top with roasted vegetables. Sprinkle the remaining 1/2 cup of mozzarella over vegetable mixture.
  7. Dollop with ricotta and shake on red pepper flakes
  8. Slide pizza onto preheated pizza pan.
  9. Bake at 500F for 5 min or just until the cheese melts. Top with fresh basil if desired. Enjoy!
http://revampfitness.com/roasted-veggie-n-ricotta-pizza/

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