Ricotta and Roasted Vegetable Whole Wheat Pizza Recipe

It’s the first official day of Spring Break and while I’m not really in the mood to cook, because, you know the whole “I’m on vacation, so I want to serve all meals on paper plates and never turn on my oven thing” – I figuredย I should put on my big girl panties and make some dinner.

Because if I don’t make dinner, what will I do while I drink my wine?

In an effort to be completely transparent, I’m not going to BS you, my dear friends and tell you that I can get my children anywhere near this pizza. If there is one thing I have learned in my 5+ years of being a vegetarian it is that if you tell someone that something is going to “taste exactly like _____” you are setting yourself up for major dinner-time disaster. So, if I tell my children that we are having pizza and I present them with this different (albeit delicious) alternative, I am going to have two very disappointed chickadees on my hands.

So we let pizza night, be pizza night. The kids get to handcraft their own tomato sauce and cheese monstrosity and my husband and I enjoy our grownup version. And of course, all their leftover crusts.

When I told my kiddos I was making pizza and pulled all these veggies out, their faces dropped like you would not believe!

What You’ll Need

Non-stick cooking spray (I use coconut oil spray)

Flour (for dusting your pizza stone)

1 whole wheat pizza crust

1 – 1 1/2 c. whole milk ricotta cheese

1 small butternut squash, peeled and sliced (or if you’re in vacation mode like me, you can buy precut cubes)

1 small onion, cut into crescents

1-2 purple carrots, cut into rounds

2-3 tbs rosemary

 

1/4 c. shaved parmesan (optional)

What You’ll Do

  • Preheat your oven according to your dough package directions
  • Spray baking sheet with non-stick spray and spread vegetables evenly. Coat with a light dusting of olive oil and season with 1-2 tbs rosemary.

Please keep your eyes away from the stains on my baking sheet. As you may know from previous #MeatlessMonday posts, I only own one baking sheet. Do I have any readers that work for Le Creuset that want to hook a sister up?

  • Bake for 20-25 minutes or until easily pierced with a fork
  • Sprinkle flour on your pizza stoneย or roll our a sheet of parchment paper, to avoid your crust sticking.

This is what flour on a pizza sheet looks like. You’re welcome.

Everything about this photo is staged. There is a zero percent chance that I can throw pizza dough with any level of success.

 

If like me, you like to purchase a pre-made sack of dough (which now that I’m typing if out, sounds a little bit lewd…) be sure to let it get to room temperature before you try and spread our your crust. If the dough is too cold, you will end up with a teeny, tiny pizza and nobody wants that.

  • Spread a thin layer of ricotta on your crust and cover with veggies and sprinkling of parmesan

Here’s where you’re going to want to add a bunch of extra rosemary. I give you permission to completely ignore my recipe and add as much as you want. It’s one of the very best spices.

  • Top with rosemary (and more rosemary) and bake according to dough package directions.

 

And then there’s the version I give to my children, because I want them to continue to love me.

I hope that someday,ย my kids will look at me, like they look at a cheese pizza.

And that’s what I call a successful, vacation-friendly #MeatlessMonday! Complete with leftovers, so my kitchen can put her feet up for a little while and enjoy the rest of her Spring Break!

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