This weeknight veggie pizza is loaded with cheese and vegetables and uses store-bought crust, meaning it comes together in less than 20 minutes.
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
Yield:1 pizza 1x
1 store-bought thin crust pizza crust
1/4 cup olive oil, divided
3 garlic cloves, minced
Pinch of basil
Pinch of oregano
1/2 lb. ricotta cheese
10 grape or cherry tomatoes, sliced
1/2 cup parmesan cheese, shredded
1 zucchini, sliced
Red pepper flakes to taste
Preheat oven to 400°.
Place pizza crust on a pizza stone or baking sheet, then brush it with 3 tbsp olive oil and sprinkle the garlic, oregano and basil over top.
Place sliced tomatoes in a bowl, then drizzle them with 1 tbsp olive oil. Place tomatoes and ricotta on the pizza crust, then bake pizza for 8-10 minutes or until the tomatoes are soft. While pizza is baking, use a peeler to slice zucchini into ribbons and set aside.
Remove pizza from the oven, then sprinkle it with parmesan cheese and red pepper flakes. Last, add the zucchini.