Primavera and Ricotta

Name: Primavera and Ricotta
Yield: Makes one 12-inch (30 cm) pizza
Cuisine: United States
Ingredients: ⅛ teaspoon salt; 1 teaspoon herbes de Provence; 2 tablespoons olive oil; 4 cremini mushrooms, thinly sliced; 1 small zucchini, thinly sliced; ½ small red bell pepper, thinly sliced; 1 small red onion, thinly sliced; ⅛ teaspoon ground black pepper; ½ cup (125 g) Marinara Sauce; 1 prepared Cauliflower Crust or Zucchini Crust; 1 prepared Cauliflower Crust or Zucchini Crust; 4 ounces (115 g) shredded low-moisture mozzarella; ¼ cup (55 g) Ricotta

Preparation info

Makes
one

Difficulty
Easy

Appears in

No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

About

Although best in late spring and early summer, this veggie-packed pizza can be enjoyed year-round.

Ingredients

1 small red onion, thinly sliced
½ small red bell pepper, thinly sliced
1 small zucchini, thinly sliced</

Americas
United States
Pizza
Vegetarian
California
Gluten-free
Spring
Summer

Method

Set your oven rack in the middle position with the baking steel on it and preheat to 400°F (205°C).
Toss the vegetables with the oil, herbes de Provence, salt, and pepper on a baking sheet. Spread in a single layer and