Sunday, December 13, 2015

Skinny Roasted Veggie and Ricotta Pizza

So I needed a pizza for our picnic tonight, so I found the most healthy one I could :)  It was really really good!!!
4 servings – serving size: ¼ of recipe
1 Boboli® 100% Whole Wheat Thin Crust Pizza
½ medium size red bell pepper, sliced
1 cup zucchini, cut to ¼-inch rounds
1 cup red onion, sliced
½ cup yellow corn (rinsed + drained, if canned)
½ tsp salt
½ black pepper
2 tsp extra virgin olive oil
1 Tbsp cornmeal
pinch of flour
½ tsp Italian seasoning
⅓ cup Prego® Light Smart Traditional Italian Sauce
1 cup low moisture, part-skim, shredded mozzarella cheese
⅓ cup part-skim ricotta cheese
1 tsp red pepper flakes (or to taste)
½ Tbsp fresh basil
Preheat oven to 500 degrees.   Combine red bell pepper, zucchini, red onion and corn in medium size bowl. Add salt, pepper and drizzle with 1½ tsp of olive oil. Toss.   Arrange vegetables on a baking sheet. Bake at 500 degrees for 15 minutes.
Meanwhile, sprinkle a lightly floured pizza peel (or baking sheet) with cornmeal. Place pizza crust on prepared pizza peel.   Spread sauce evenly on dough, leaving a ½-inch border. Brush pizza border with the remaining ½ tsp of olive oil. Sprinkle Italian seasoning on top of the oil.
Sprinkle ½ cup mozzarella over sauce, and top with roasted vegetables. Sprinkle the remaining ½ cup of mozzarella over vegetable mixture.  Dollop with ricotta and shake on red pepper flakes.
Slide pizza onto preheated pizza stone.   Bake at 500 degrees for 5 minutes or just until the cheese melts. Top with fresh basil and dig in!

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