THIN-CRUST PIZZA WITH ROASTED VEGETABLES AND RICOTTA
The combination of sweet, tangy and earthy vegetables with salty Parmesan and creamy ricotta is addictive! It's just like one of my favorite frozen pizzas - only better.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield Two 12-inch thin-crust pizzas
Number Of Ingredients 21
Steps:
- Make the dough. Toward the end of the rising time, preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven.
- Line a rimmed baking sheet with foil; put the bell pepper halves on one side and the mushrooms on the other side. Drizzle with 2 tablespoons olive oil; rub all over the peppers and toss the mushrooms to coat. Arrange the peppers cut-side down and roast, turning the peppers and stirring the mushrooms occasionally, until the peppers are tender and browned and the mushrooms are tender and dry, 15 to 20 minutes; season with salt and pepper.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a medium nonstick skillet over medium heat. Add the onions, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender and lightly browned, 15 to 20 minutes (reduce the heat if the onions start to get too dark). Stir in 1/4 cup water, the tomato paste and sugar. Cook, stirring frequently, until the tomato paste is toasted and a few shades darker, about 10 minutes. Remove from the heat and stir in the vinegar; season with salt, pepper and more sugar, if needed. (The sauce should be slightly sweet and tangy.) Let cool.
- Remove the roasted peppers to a cutting board and chop; transfer to a large bowl and stir in the mushrooms, artichoke hearts and a pinch each of salt and pepper.
- On a lightly floured surface, cut one 1-pound ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered).
- Top the dough with half of the sauce, spreading it to the edge, then top with half of the roasted vegetable mixture and 2 tablespoons Parmesan.
- Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 3 to 5 minutes. Slide out the parchment from under the pizza. Continue baking until the crust is golden brown and crisp, 7 to 10 more minutes. Remove the pizza to a cutting board and dot with half of the ricotta. Drizzle with olive oil, season with salt and top with basil. Repeat to make another pizza.
- Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
- If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
ROASTED VEGGIE PIZZA
A bold, flavorful garlic and basil pesto sauce is an awesome change of pace from traditional tomato-based pizza sauce. Roasted vegetables are a fantastic topping. Whenever I serve it alongside a standard meat pizza, this one's always the first to go!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 slices.
Number Of Ingredients 15
Steps:
- Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes., Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside. , Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables. , Bake for 15 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 643 calories, Fat 33g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 946mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.
ROASTED FALL VEGETABLE AND RICOTTA PIZZA
Top this vegetable pizza with your favorite roasted winter squash.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
- On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
- Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.
ROASTED SPRING VEGETABLE PIZZA
This tasty pizza contains less than 300 calories per serving - generously topped with peas, leeks, peppers and cherry tomatoes to ramp up the veg count
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat the oven to 220C/Gas 7/fan oven 200C. Tip the flour, salt and yeast into a bowl and mix well. Add the warm water and mix to a soft dough. Knead on a lightly floured surface for 2-3 minutes, then roll out to a 30cm/12in round. Brush a large baking sheet with a thin slick of oil, then add the pizza base. Cover with a clean tea towel.
- Cut the peppers into rings and slice the leek. Toss the leek and red peppers in the oil, salt and pepper. Spread over a baking sheet and roast for 10 minutes.
- Spread the pizza base with the passata. Scatter over the leek and red pepper. Thinly slice the mozzarella and arrange over the vegetables. Scatter over the whole cherry tomatoes and peas and sprinkle with the parmesan. 4 Bake for 15-20 minutes, until the crust is crisp and lightly browned. To serve, cut into four wedges.
Nutrition Facts : Calories 290 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.84 milligram of sodium
VEGETABLE PIZZA
It's freakin' amazing. This is how I learned to like veggies. Use 6 cups assorted chopped veggies to your taste.
Provided by Becky Hill
Categories Appetizers and Snacks Cheese
Time 9h25m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
- Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely.
- Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, green, red, and yellow bell pepper, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
- Cut pizza into squares, cover with plastic wrap, and refrigerate overnight to blend flavors.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 8.2 g, Cholesterol 18.2 mg, Fat 10.5 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 4.4 g, Sodium 233.1 mg, Sugar 1.7 g
VEGGIE PIZZA
I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.
Provided by MERRI C
Categories Main Dish Recipes Pizza Recipes
Time 2h25m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
- Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
- Bake for 10 minutes, let cool.
- In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 16 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 358.6 mg, Sugar 1.4 g
ROASTED VEGETABLE PIZZA
Categories Cheese Tomato Vegetable Bake Roast Basil Bell Pepper Zucchini Spring Bon Appétit
Yield Makes 2 to 4 servings
Number Of Ingredients 8
Steps:
- Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425°F. Unroll pizza dough and place on heavy large baking sheet. Press or stretch to 13x9-inch rectangle. Brush with 1 tablespoon oil. Toss tomatoes, bell pepper, zucchini, and onion with remaining 3 tablespoons oil in large bowl. Arrange vegetables on large rimmed baking sheet. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes. Remove from oven. Sprinkle crust with cheese and top with vegetables. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.
VEGETABLE PIZZA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 2 flatbreads (4 to 6 servings)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- For the sauce: Over medium heat in a saucepan, bring cauliflower, water to cover, salt and white pepper to a simmer. Reduce the heat and allow to cook until soft, for 7 to 8 minutes. Remove from the heat, drain and puree until smooth. After pureeing, add the Parmesan and heavy cream as needed and puree again.
- For the vegetables: In a saute pan over high heat, add the oil and allow to heat until on the verge of smoking. Then reduce the heat to medium and add the squash, zucchini, salt and black pepper. Cook, stirring until softened, 3 to 4 minutes. Remove from the heat and add the thyme.
- For the pizza: Place the flatbreads on a cookie sheet and spread the sauce on top, evenly coating from edge to edge. Add half the zucchini, squash, corn, broccoli and top with shredded Parmesan. Once built, repeat the process with the second pizza. Bake until crisp, 7 to 8 minutes. Once cooked, remove from the oven and top with the green onions. Slice and serve.
ROASTED VEGGIE PIZZA WITH PESTO SAUCE
Make and share this Roasted Veggie Pizza With Pesto Sauce recipe from Food.com.
Provided by Claudia Dawn
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F.
- Place mushrooms, onion, peppers, zucchini & olives in a roasting pan lined with heavy-duty foil.
- Combine oil, garlic, rosemary, oregano and thyme; drizzle over vegetables and toss to coat.
- Cover and bake at 400°F for 20 minutes.
- Meanwhile, for sauce, combine basil, oil, Parmesan cheese and garlic in a food processor; cover and process until smooth, scraping sides often; set aside.
- Place rolled out pizza dough in 9x13-inch pan going half way up sides of pan.
- Spread with sauce; top with the tomato slices.
- Sprinkle with mozzarella cheese.
- Top with roasted vegetables.
- Bake for 15 to 20 minutes or until vegetables are cooked and cheese is melted and bubbly.
COLORFUL ROASTED VEGETABLE PIZZA
Discover a pizza that's pretty to look at and delicious to eat with our Colorful Roasted Vegetable Pizza recipe. Pile delicious veggies such as zucchini and bell peppers on top of ready-to-use pizza crust for this extra cheesy, extra saucy Colorful Roasted Vegetable Pizza.
Provided by My Food and Family
Categories Meal Recipes
Time 32m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Toss vegetables with oil and black pepper; spread onto rimmed baking sheet sprayed with cooking spray.
- Bake 10 min. Meanwhile, place pizza crust on baking sheet; spread with pizza sauce to within 1/4 inch of edge. Sprinkle with shredded cheese.
- Stir vegetables. Add pizza crust to oven with vegetables. Bake 10 to 12 min. or until vegetables are tender and edge of pizza crust is golden brown.
- Top pizza with vegetables; sprinkle with grated cheese and basil.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 550 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 2 g, Protein 10 g
ROASTED VEGETABLE PIZZA
Showcase your farmers' market finds with a glorious veggie pizza topped with squash, zucchini and peppers.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450ºF.
- Toss vegetables with 1/4 cup dressing; spread onto rimmed baking sheet. Bake 30 min., stirring after 15 min.
- Spread pizza crust with remaining dressing; top with roasted vegetables. Place crust directly on middle oven rack.
- Bake 10 min. or until edge of crust is golden brown. Top with arugula and cheese.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
ROASTED VEGETABLE PIZZA
Make and share this Roasted Vegetable Pizza recipe from Food.com.
Provided by vishek100
Categories Cheese
Time 29m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F
- Use 1 tsp of olive oil to coat cooking stone or pizza pan.
- Spread out pizza dough and bake at 425°F for 7 minutes.
- Combine 1 tsp olive oil, thyme, salt, garlic, squash, zucchini, bell pepper, and onion in a baking dish, and mix well.
- Bake at 500°F for 7 minutes. Stir the vegetables and bake for another 7 minutes.
- Sprinkle half the cheese over the pizza crust.
- Spread the vegetables over the cheese.
- Top the vegetables with the remaining cheese.
- Bake at 425°F for 15 minutes, or until the crust is lightly browned.
Nutrition Facts : Calories 187.2, Fat 13.4, SaturatedFat 6.8, Cholesterol 38.7, Sodium 459.5, Carbohydrate 5.5, Fiber 1.2, Sugar 2.4, Protein 12
ROASTED ROOT-VEGETABLE PIZZA
Try this savory homemade pizza from "Everyday Food: Fresh Flavor Fast" for a fun way to get kids to eat their vegetables. Also Try:Individual Pizza with Arugula and Tomatoes
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees, with racks in upper and lower thirds. Brush a large rimless baking sheet with oil. Gently stretch dough into 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to prepared sheet.
- Sprinkle dough evenly with half the mozzarella. Scatter vegetables on top, then dollop with ricotta; sprinkle with remaining mozzarella and the rosemary, if desired. Drizzle with oil; season with salt and pepper. Bake rotating sheet from top to bottom and front to back halfway through, until crust is golden, 20 to 25 minutes.
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