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Ricotta and Roasted Vegetable Pizza

Ricotta and Roasted Vegetable Pizza

Serves:  6-8

2 tablespoons olive oil
2 cups sliced sweet onion
2 teaspoons chopped garlic
2 cups diced zucchini
1 cup sliced red bell pepper
1 cup plum tomatoes, coarsely chopped
1 teaspoon oregano
Salt and cracked black pepper to taste
1 pound prepared pizza dough
1/2 cup grated Parmesan cheese
3 tablespoons chopped parsley
1 cup ricotta cheese

Preheat oven to 400°.

Heat oil in tall saute pan.  Add onion, and saute 3–4 minutes or until tender-crisp.  Add garlic, zucchini, bell pepper, tomatoes and oregano.  Cook 5–6 minutes or until little liquid remains.  Season vegetables with salt and pepper.

Roll dough on a lightly floured surface to create 12-inch circle.  Carefully place dough over vegetables in pan, tucking in sides to create border.  Place pan in oven, and bake 22–25 minutes or until crust is golden and firm.  Remove pan from heat, and let stand 5 minutes before inverting onto platter or cutting board.

Sprinkle pizza with Parmesan cheese, parsley and ricotta.  Cut into wedges, and serve with a mixed greens salad.



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