Veggie Pizza
Mediterranean Veggie Pizza

Many years ago, I found a similar recipe in a Weight Watchers cookbook.  I've updated it a bit, but it's still tasty and healthy.  Our Spicy Calabrian Pesto Olive Oil is now my go-to to brush on pizza crust.  Delicate, but just right.

 

4 tablespoons Spicy Calabrian Pesto Olive Oil (or Unflavored or Basil Olive Oil), divided

4 summer squash, thinly sliced (I used 1 large zucchini and 2 small yellow summer squashes)

1 medium red, yellow or orange bell pepper, sliced

1/2 small yellow or red onion, thinly sliced

1 cup ricotta cheese

1/2 cup, plus more for serving, grated Parmesan cheese

1-2 cloves garlic, finely minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 cup tomato sauce

1 1/2 cups shredded mozzarella cheese

Homemade or store-bought pizza dough or large pitas

Preheat oven to 450 degrees.  Heat a large skillet and add 2 tablespoons olive oil; add the squash, bell pepper and onion, and saute until crisp tender, about 4 minutes.  Set aside to cool.

Combine the ricotta, Parmesan, garlic, oregano and basil in a bowl with a fork.  Set aside.

Roll out the dough to desired thickness.  Place on parchment paper before filling for easier handling.  I like to put a little corn meal on the paper because I like the flavor, but it's not necessary.

Spread 2 tablespoons of the olive oil on the dough; spread the tomato sauce on top.  Spread the ricotta on next.  Then top with the vegetables.  Next, add the mozzarella.  Slide the parchment onto a baking stone, baking sheet or grill and cook until bubbly and browned on the edges, about 12-20 minutes in the oven or 10-12 on the grill.

Serve with additional Parmesan.

*If you want an extra crispy crust, cook the pizza dough about 4 minutes before putting on the toppings.

** You can used different vegetables -- mushrooms, asparagus, olives, etc.  Or, add sliced tomatoes on top.  Sometimes, I squeeze the water out of 1/2 package of frozen spinach and mix it into the ricotta.