I love pizza. I mean, come on, who doesn’t?
Megan and I are something of homemade pizza connoisseurs. We’ve experimented with lots of flavor combinations and dough recipes and are madly in love with the pizza stone my mother sent us as a housewarming gift. And while a greasy delivery pizza is just what everyone needs on occasion — especially late night — nothing is better than a fresh, homemade pie.
A recent favorite is Roasted Veggie Pizza with Ricotta, which we made for my birthday:
- Pizza dough (we really like Trader Joe’s whole wheat, but you also can make it fresh)
- Sliced veggies — red onion, grape tomatoes, zucchini, yellow pepper
- Tomato sauce
- Shredded mozzarella
- Olive oil
- Thinly sliced fresh basil
Drizzle veggies with olive oil, sprinkle with salt and pepper and roast in oven at 450 degrees. Roll out dough on pizza stone or baking sheet dusted with cornmeal. Spoon tomato sauce onto dough and top with a layer of mozzarella. Top with veggies and more mozzarella. Dollop with ricotta and sprinkle with fresh basil. Bake in oven until cheese begins to brown and dough is cooked, around 15 minutes.
Obviously this is a very flexible recipe and can be altered depending on what toppings you have or are hungry for. It’s relatively healthy if you use low-fat cheeses and limit the oil on the veggies. Enjoy!