Roasted Vegetable and Ricotta Pizza Recipe (2024)

Loved this pizza. I added an additional cup of cremini mushrooms and halved the amount of red onion. Overall, a hit.

I used a Pilsbury refrigerated crust which, I admit, was a little sticky on the transfer to the pizza stone, however, it came out perfect! I did add salt to the veggies after roasting and I'm pretty sure I added a smidge more ricotta than the 1/3 cup called for. Ok, maybe like double. Sorry Cooking Light. Delicious!

This was really good pizza. I never had pizza with zucchini, but with the selected veggies in the recipe this made a good mix. I didn't use fresh dough since it was frozen at the grocery store, so I used Pillsbury pizza dough thin crust and it came out better than I thought. Me and my hubby loved it. Will definitly make this again

This is really tasty (I did cheat and use a Boboli crust) but the veggies make it a little on the soggy side in the center. I think next time I'll roast the veggies, cool them and drain them on a paper towel before putting them on the crust.

Yum! I used a Boboli (premade) crust and sauce. Used 2 large jalapeños instead of bell pepper, and used queso fresco instead of ricotta because I didn't have that stuff on hand. This was SUPERB, and I love that it's lower calorie and healthier than usual pizza.

This pizza was excellent, simple yet delightful and very filling. Changes to the recipe me and my sister made last night are as followed: Changed the tomato sauce out for pizza sauce. Used only half a onion rather than a whole. Combined this recipe with Beth M's Honey Wheat Pizza Dough: http://budgetbytes.blogspot.com/2010/10/honey-wheat-pizza-dough-151-recipelarge.html Very excellent combo and easy to make without any appliances.

I thought this really took no effort at all! Really delish combo but I would leave off the olive oil on the crust next time, couldn't tell why that was used? Also I roasted the veg a little longer and could use a good sprinkle of salt. Otherwise, awesome pizza!

This recipe was alright. I think it needed more tomato sauce than the recipe calls for. I also thought there were a little too many veggies and the ricotta didn't add that much to the pizza. Overall this recipe was fine, but not my favorite. For all the effort, I don't think I will be making it again.

Veggie pizza heaven!

Excellent and filling pizza without the "weigh down!" I just made this pizza last night, and my husband and I loved it! I made just a few minor variances to the recipe for preference: 1) instead of the plain tomato sauce, I used C.L.'s NY syle pizza sauce recipe (texture preference; tomato chunks welcome); 2) I used a Boboli crust (very convinient); 3) I included shredded roast chicken breast (for protein / meat) and 4) swapped out the zuchinni for asparagus slivered lengthwise (preference of taste). Overall, we loved the recipe and it's a real keeper! I cooked at 500 for the designated time, then switched over to broil on High for 6 minutes to get the cheese gooey and browned. Honestly, this was the closest I have come at home to a "take out" pizza. I'll definitely be making again and again with different veggies and meats in rotation; Enjoy!

AMAZING! I wish I didn't have to turn the oven on so high in the middle of the Summer, but this pizza is sooo worth it!

This is the first homemade pizza I ever made and it was absolutely awesome! I also made homemade whole wheat crust in my breakmaker which took about an hour beforehand, but was very worth the extra time as this recipe was very easy. Can't wait to have again and serve when family members visit from out of town.

I made a few adjustments on veggies (added carrot) and I used only ricotta, did not use mozzarella. We did add a little bit of bacon. shhh.

Very good. A great summer pizza.

Excellent pizza! I did use a pre-made crust which was probably a little too crispy, but the overall flavor was very good. Definitely will make this again.

This recipe is quick, easy, and delicious! I use Pillsbury refrigerated pizza crust, prebake at 425 for 7 minutes, put the sauce, cheese, veggies, dollops of ricotta (used 1/2 cup), then sprinkle with chili powder. Bake at 425 for 10 mins. So delicious!

I made this recipe to the T other than using whole wheat pizza crust. I thought it was a bit bland. If I made again, I would add more seasonings, omit the ricotta, and slice the zucchini more thinly.

LOVED LOVED LOVED! We are lucky enough to have an amazing bakery in town that supplies our natural food store with their incredible pizza dough, so we had a great base to work with! The vegetables were delicious and the ricotta was a great addition. My husband likes spicy sauce, so we added some sriracha and mixed the red pepper flakes into the sauce instead of sprinkling it on top. We can't wait to make this pizza again!

Fabulous, meatless pizza. The sweetness of the caramelized/roasted vegetables really makes this stand out and offers a great contrast to the salty ricotta and crispy crust. I added two generous pinches of kosher salt to the pizza before putting it in the oven and used my own crust recipe. I will definitely make this again.

This was really delicious. I used a pre-made thin crust pizza shell, which worked out fine on the pizza stone. I added garlic to the roasted vegetables, as well as a little Italian seasoning. The work was minimal (with the pre-made pizza shell), and even though the time was long, it was mostly hands-off. Everything was so good and fresh and flavorful, we wonder why we ever do take-out pizza.

I made this pizza last night and my family realy liked it--the only change I made was I used whote wheat pizza dough. I will definitely make this pizza again!!

Made this last night and LOVED it!

Excellent pizza! I sprinkled some garlic salt over the sauce for some added flavor. I'd definitely make this again!

Just made this pizza--absolutely exquisite! I made one minor tweak by replacing part of the zucchini with eggplant. So good and so easy! It will be a favorite for sure!