Roasted Vegetable Wheat Pizza

Vegetables star on this vitamin-rich whole-wheat pizza. A layer of low-fat ricotta cheese supports the crisp-tender veggies and Parmesan tops off the dish. Unlike most pizzas, the sprinkling of cheese doesn’t upstage the outstanding main ingredients.

Makes 4 servings



1. Preheat oven to 500˚F.

2. In a 13x9x2-inch baking pan, combine broccoli, artichokes, squash, bell pepper, balsamic vinegar and 1 teaspoon of the olive oil; toss to coat vegetables with oil. Season with salt. Bake for 15 minutes, stirring once halfway through baking time.

3. Reduce oven temperature to 450˚F. 

4. Brush remaining olive oil on pizza crust. Place crust on a baking pan and bake for 3 to 4 minutes.

5. In a bowl, combine ricotta and minced garlic; spread on hot pizza crust. Top crust with roasted vegetables; sprinkle with Parmesan.

6. Bake for 10 to 12 minutes or until cheese is melted and crust is golden brown.

Nutrition Per Serving

310 Calories, 11g Fat, 5g Saturated Fat, 0g Trans Fat, 15mg Cholesterol, 550mg Sodium, 43g Carbs, 10g Fiber, 5g Sugar, 16g Protein. Daily Values: 45% Vitamin A, 130% Vitamin C, 30% Calcium, 10% Iron
© 2016 Marsh Supermarkets, Inc.