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Grilled Veggie Ricotta Pizza


  • ½ lb. pizza dough
  • 1 cup pizza sauce
  • ½ cup white onion, diced
  • ½ cup artichoke hearts, drained and cut in half
  • 1 cup cremini mushrooms, sliced
  • ¾ cup cherry tomatoes, halved
  • 1 cup shredded Galbani mozzarella
  • 1 ½ cups Galbani whole milk ricotta
  • ¼ cup basil leaves


  • Preheat your oven to 350 F. Roll out pizza dough to fit a 12 inch lightly greased pizza pan.
  • Place dough onto pan, fitting to edges. Dock the dough with a fork and parbake crust for 10 minutes.
  • Remove the crust from the oven and spread pizza sauce evenly. Sprinkle on mozzarella.
  • Top with onion, artichoke hearts, mushrooms, and tomatoes.
  • Dollop evenly with ricotta cheese. Bake for 15-20 minutes or until vegetables are roasted and cheese is melted.
  • Remove from oven, sprinkle with basil leaves and serve.
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© 2022 Lactalis American Group, Inc., Buffalo, NY 14220. Galbani is a ® of Egidio Galbani S.r.l.

Ricotta Bowl