Recipe: Roasted Veggie and Ricotta Pizza

Not even delivery can beat this crispy, wholesome pizza crust loaded up with colorful roasted vegetables and chunks of creamy ricotta cheese.

Tip: If you bake directly on the oven rack, place a baking rack underneath it to catch any melted cheese that could get stuck on on the bottom of your oven.

Recipe: Roasted Veggie and Ricotta Pizza

Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings
Serving Size: ¼ of pizza

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 red bell pepper, thinly sliced
• 1 cup zucchini, thinly sliced in half moons
• 1 cup red onion, thinly sliced
• ½ cup yellow corn (canned or frozen)
• ⅛ teaspoon salt
• black pepper, to taste
• 1 (12-inch) Boboli 100% Whole Wheat Thin Pizza Crust
• ⅓ cup low-sugar pizza sauce
• ½ teaspoon Italian seasoning
• ⅓ cup part-skim ricotta cheese
• 1 cup reduced-fat mozzarella shredded cheese
• ¼ teaspoon red pepper flakes
• 2 tablespoons fresh basil, chopped (8-10 leaves)

Instructions

1. Preheat the oven to 350°F and line a baking sheet with foil, and set aside.
2. In a large mixing bowl, toss together the oil and vegetables.
3. Season with the salt and pepper, and spread onto the prepared baking sheet. Bake for 15-20 minutes, until soft.
4. When the vegetables are soft, spread the pasta sauce evenly over the crust, leaving a ½-inch crust. Sprinkle the Italian seasoning evenly over the sauce.
5. Spread the cooked vegetables over the sauce, then dollop the ricotta cheese over the vegetables.
6. Spread the mozzarella cheese over the whole pizza, and then evenly sprinkle the red pepper flakes, and fresh chopped basil over the top.
7. Bake on an ungreased baking sheet, or directly on the oven rack for 8-10 minutes, until the cheese is melted.

Nutrition Information
Serving Size (¼ of pizza):
Calories: 374
Fat: 14g
Saturated Fat: 7g
Carbohydrates: 48g
Sodium: 623mg
Cholesterol: 22mg
Fiber: 8g
Sugar: 10g
Protein: 19g
Smart Points: 11