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.