Weeknight Veggie Pizza
This weeknight veggie pizza is loaded with cheese and vegetables and uses store-bought crust, meaning it comes together in less than 20 minutes.
Servings: 8 slices
Calories: 278kcal
Ingredients
- 1 store-bought thin crust pizza crust
- ¼ cup olive oil divided
- 3 garlic cloves minced
- Pinch of basil
- Pinch of oregano
- ½ lb. ricotta cheese
- 10 grape or cherry tomatoes sliced
- ½ cup parmesan cheese shredded
- 1 zucchini sliced
- ¼ teaspoon red pepper flakes or more
Instructions
- Preheat oven to 400°.
- Place pizza crust on a pizza stone or baking sheet, then brush it with 3 tablespoon olive oil and sprinkle the garlic, oregano and basil over top.
- Place sliced tomatoes in a bowl, then drizzle them with 1 tablespoon 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.
- Enjoy!
Notes
-This pizza is a white pizza, meaning there isn't any tomato sauce. If you want, you can spread ½ cup (or more) marinara sauce on top before adding the toppings
Nutrition
Calories: 278kcal | Carbohydrates: 27g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 391mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 8mg | Calcium: 186mg | Iron: 2mg