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

 

Ingredients

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!