You can never go wrong with a Vegetable Pizza! The roasted vegetables offer a delectable taste atop of the zesty, creamy ricotta cheese. Don’t forget the infamous balsamic glaze to tie all the flavors together for an even more mouthwatering Pizza.
[recipe servings=4 flatbreads time=27 Minutes difficulty=easy]
[recipe-ingredients]
1 Zucchini, Sliced Into ¼-Inch Rounds
1 Yellow Squash, Sliced Into ¼-Inch Rounds
2 Carrots, Cut Into 1-Inch Pieces
1 Red Bell Pepper, Sliced Into ½-Inch Pieces
1 Orange Bell Pepper, Sliced Into ½-Inch Pieces
1 Tablespoon Olive Oil
2 Cups Ricotta
Zest of 1 Lemon
Salt and Pepper to Taste
4 Naan or Flatbreads
2 Cups Baby Arugula
Balsamic Glaze, Optional
[/recipe-ingredients]
[recipe-directions]
- Preheat the
oven to 400°F. - On a baking
sheet, toss the zucchini, squash, carrots, bell peppers, olive oil, a
large pinch of salt, and pepper. Roast until beginning to brown on top,
15-17 minutes. - In a medium
bowl, combine the ricotta, lemon zest, ¼ teaspoon salt, and ¼ teaspoon
black pepper. - Place the
flatbreads directly on an oven rack to warm through, 2-3 minutes. - Spread each
flatbread with ricotta and top with roasted veggies, arugula, and balsamic
glaze.
[/recipe-directions]
[/recipe]




