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Roasted Fall Vegetable and Ricotta Pizza
MARTHA STEWART9Ingredients
50Minutes
770Calories
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Ingredients
US|METRIC
4 SERVINGS
- olive oil (for baking sheet and drizzling)
- flour for dusting (surface)
- 1 lb. pizza dough (store-bought, fresh, or thawed if frozen)
- 8 oz. part skim mozzarella cheese (grated, about 2 cups)
- 6 cups vegetables (about 1/2 recipe Roasted Fall, drained and coarsely cut)
- 1 cup part-skim ricotta cheese
- 1 Tbsp. fresh rosemary (leaves,, optional)
- coarse salt
- Coarse salt and ground pepper
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NutritionView More
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770Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories770Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat10g50% |
| Trans Fat3g |
| Cholesterol55mg18% |
| Sodium1120mg47% |
| Potassium690mg20% |
| Protein39g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate105g35% |
| Dietary Fiber15g60% |
| Sugars3g |
| Vitamin A260% |
| Vitamin C40% |
| Calcium70% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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