Roasted Vegetable and Ricotta Pizza

This roasted vegetable and ricotta pizza is a quick and easy meal that's perfect for a weeknight dinner. The roasted vegetables add a lot of flavor and texture, and the ricotta cheese makes the pizza nice and creamy. This pizza is also a great way to use up leftover roasted vegetables.

This recipe was inspired by a pizza I had at a restaurant in New York City. The pizza was so good, I knew I had to recreate it at home. I experimented with different combinations of vegetables and cheeses, and I finally came up with this recipe. It's now one of my favorite pizzas to make.

Prep time: 20 | Cook time: 30 | Serves: 4

Ingredients

• 1 head of broccoli, cut into florets
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, cut into chunks
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Toss the broccoli, bell peppers, and zucchini with the olive oil, oregano, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 20 minutes, or until tender.
4. Remove the vegetables from the oven and let cool slightly.
5. Spread the ricotta cheese over the crust.
6. Top with the roasted vegetables and Parmesan cheese.
7. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Let cool for a few minutes before slicing and serving.

Why It Works

• Roasting the vegetables brings out their natural sweetness and flavor.
• The ricotta cheese adds a creamy texture and richness to the pizza.
• The Parmesan cheese adds a salty and nutty flavor to the pizza.
• The oregano adds a subtle herbal flavor to the pizza.