Roasted Veggie Ricotta Pizza
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1 cup Galbani® Mozzarella, hand shredded
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1 ½ cups Galbani® Ricotta
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½ lb. pizza dough
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1 cup pizza sauce
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½ cup white onion, diced
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½ cup artichoke hearts, drained and cut in half
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1 cup cremini mushrooms, sliced
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¾ cup cherry tomatoes, halved
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¼ cup basil leaves
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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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1 cup Galbani® Mozzarella, hand shredded
-
1 ½ cups Galbani® Ricotta
-
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
-
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.