Roasted Veggie Pizza
A classic pizza crust topped with ricotta and roasted vegetables. Quick and easy Friday night dinner!
Servings 8 servings
- 1 pkg. Pillsbury Classic Pizza Crust
- 1 cup ricotta cheese
- 1 egg
- ¼ tsp. salt
- ⅛ tsp. black pepper
- 1 pkg. grape tomatoes
- ½ medium red onion thinly sliced
- 1 small green bell pepper thinly sliced
- 2 tblsp. olive oil
- 3 oz. baby spinach
In a small bowl, mix together the ricotta, egg, salt and pepper. Stir until well combined. Spread the ricotta mixture onto the pizza crust which has been placed on a greased baking sheet.
Place the tomatoes, onion, and bell pepper on a second baking sheet. Drizzle with olive oil and sprinkle lightly with salt. Toss with hands so that all veggies are coated with olive oil. Place both baking sheets in a 350 preheated oven. Bake 15 minutes or until the tomatoes have begun to burst open and soften. Remove from oven but leave the crust in for 5 or more additional minutes if needed to achieve desired degree of browning.
Top the crust with the baby spinach and roasted veggie mixture. Serve immediately.
The vegetables can be changed according to your family's preferences. Substitute red instead of green bell peppers, or use Cubanelle (a favorite of ours). Thinly sliced zucchini is a good choice as well.
Other toppings could be added as well. Black olives, Parmesan cheese, and red pepper flakes are all good choices.
Serving: 1slice | Calories: 267kcal | Carbohydrates: 34g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 418mg | Fiber: 2g | Sugar: 2g