Roasted Vegetable and Ricotta Pizza
Preparation Time: 25 mins
Cooking Time: 25 mins
Meal type:
Appetizers
Main Dishes
Breads & Baked Products
Rating:
FatSecret Members Average Rating
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by member: mary2008
Roasted Vegetable and Ricotta Pizza
Delicious pizza with roasted fall vegetables, ricotta and mozzarella.
Ingredients
Directions
- Preheat oven to 475 °F (250 °C).
- Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
- On a lightly floured surface, roll and stretch dough into a 12 x 16" oval (or as large as will fit on baking sheet); transfer to sheet.
- Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary.
- Drizzle with olive oil; season with salt and pepper.
- Bake until bubbling and golden, 20 to 25 minutes. Serve.
- Note: adapted from a recipe at MarthaStewart.com
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Nutritional Summary:
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There are 303 calories in 1 serving of Roasted Vegetable and Ricotta Pizza.
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Calorie Breakdown: 38% fat, 40% carbs, 22% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1269 kj
303 kcal
Fat
13.2g
Saturated Fat
7.004g
Trans Fat
0g
Polyunsaturated Fat
0.538g
Monounsaturated Fat
4.728g
Cholesterol
29mg
Sodium
412mg
Carbohydrates
31.54g
Fibre
5.2g
Sugar
4.52g
Protein
17.55g
Potassium
406mg
Calorie Breakdown:
Carbohydrate (40%)
Fat (38%)
Protein (22%)
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*Based on an RDI of 2000 calories
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