Ricotta Pizza Recipe | PBS Food


Prep time: 25 Minutes

Total time: 50 Minutes

Yield: Serves 4

Theme: ,


  • Olive oil for baking sheet and drizzling (6-inch)
  • Flour for dusting surface
  • 1 lb. store-bought pizza dough fresh, or thawed if frozen
  • 8 ounces part-skim mozzarella cheese grated (about 2 cups)
  • 6 cups (about ½ recipe) Roasted Fall Vegetables drained and coarsely cut
  • 1 cup part-skim ricotta cheese
  • 1 tablespoon fresh rosemary leaves (optional)
  • Coarse salt and ground pepper


  1. Preheat oven to 475°. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
  2. On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
  3. Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.
Presented by:
Produced by: