Meatless Monday: Roasted Vegetable and Ricotta Pizza

Meatless Monday: Roasted Vegetable and Ricotta Pizza

Roasted vegetable and ricotta pizza will fill you up without weighing you down.

Published March 12, 2012

Did you know that improving your health can be as easy as cutting out meat and processed cold cuts one day a week? Doing so can reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity.

Enter Meatless Monday. This week's recipe is roasted vegetable and ricotta pizza.

Serves 6

—1 pound refrigerated fresh pizza dough

—2 cups sliced mushrooms

—1 cup (1/4-inch-thick) slices zucchini

—1/4 teaspoon black pepper

—1 medium yellow bell pepper, sliced

—1 medium red onion, cut into thick slices

—5 1/2 teaspoons olive oil, divided

—1 tablespoon yellow cornmeal

—1/3 cup tomato sauce

—1 cup (4 ounces) shredded part-skim mozzarella cheese

—1/2 teaspoon crushed red pepper

—1/3 cup part-skim ricotta cheese

—2 tablespoons small fresh basil leaves (optional)

Position an oven rack in the lowest setting; place a pizza stone on rack. Preheat oven to 500 degrees.

Remove dough from refrigerator. Let stand, covered, for 30 minutes.

Combine mushrooms and next 4 ingredients (through onion) in a large bowl; drizzle with 1 1/2 tablespoons oil. Toss.

Arrange vegetables on a jelly-roll pan. Bake at 500 degrees for 15 minutes.

Punch dough down. Sprinkle a lightly floured baking sheet with cornmeal; roll dough out to 15-inch circle on prepared baking sheet. Brush dough with 1 teaspoon oil. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle 1/2 cup mozzarella over sauce; top with vegetables. Sprinkle 1/2 cup mozzarella and red pepper over zucchini mixture. Dollop with ricotta. Slide pizza onto preheated pizza stone. Bake at 500° for 11 minutes or until crust is golden. Sprinkle with basil.

Nutrition info per 2 slices of pizza: 347 calories, 11 g total fat, 4 g saturated fat, 0 grams trans fat, 15 mg cholesterol, 655 mg sodium, 49 g total carbs, 3 g dietary fiber and 15 g protein.

This recipe was provided by Cooking Light.



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Written by Kellee Terrell


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