Garden Veggie Ricotta Pizza

My husband and I love pizza.  Our favorite summer treat is grilled pizza…. and if you haven’t tried it yet, what are you waiting for?!  There’s still some great grilling weather left before it snows!

With our garden in high-production mode, we were looking for a way to use our yummy produce in a pizza.  Through reading the comments on a friend’s blog, I stumbled across a yummy-looking ricotta cheese based pizza that used zucchini from a lovely blog called Baking Serendipity. 

It was serendipitous that I found this recipe.
Because we adapted it to our garden produce – and we LOVED it. 

Garden Veggie Ricotta Pizza – Inspired by Baking Serendipity

Ingredients

• 1 recipe, no-rise yummy whole wheat pizza crust {found here}
• 1 C ricotta cheese
• 1 small-medium zucchini, sliced thin
• 4 oz. mushrooms, sliced
• 1 medium tomato, sliced and diced
• 1 C spinach, washed and trimmed
• 1 medium red bell pepper, thinly sliced
• 4 oz. Mozzarella cheese, shredded
• 4 oz. Monterrey Jack cheese, shredded
• 2 T shredded Parmesan cheese
• Garlic cloves, minced & dried
• Onion flakes, dried
• Basil, dried

Directions

Begin by making the dough according to the directions.  Alternatively, use your favorite pizza crust or pizza crust recipe.  Make the dough into 2 medium-sized crusts. 

Using a spoon or a spatula, spread 1/2 C ricotta cheese evenly over the top of both pizza. 

Sprinkle the ricotta cheese mixture with dried minced onion and garlic until it is well seasoned. 

Layer on top of the ricotta cheese the washed & trimmed spinach, thinly sliced zucchini, thinly sliced mushrooms, and sliced red pepper.  Top with cheese. 

Sprinkle with 1-2 T Parmesan cheese.  Then, place pizzas into an oven, preheated to 425 degrees.  Bake for 10-12 minutes until crust is cooked, cheese is melted and nicely browned. 

Slice and serve warm.

Enjoy!

This post is linked to: What’s on Your Plate? These Chicks Cooked.

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