Name: Weeknight Veggie Pizza
Total time: 20 min
Yield: 2 servings
Ingredients: 1 crust pizza crust, store-bought thin crust; 1/4 cup olive oil; 3 cloves garlic, minced; pinch basil; pinch oregano; 10 grape or cherry tomatoes tomatoes, sliced; 1/2 lb ricotta cheese; 1 zucchini zucchini, sliced into ribbons with a peeler; 1/2 cup parmesan cheese, shredded; 1/4 tsp red pepper flakes

Estimate, per serving

Cal: 556
Protein: 20g
Carbs: 27g
Fat: 28g
Sodium: 782mg
Fiber: 1g

Ingredients

pizza cruststore-bought thin crust: 4 crust4 crust
olive oil: 1 cup
garlicminced: 12 cloves
basil: pinch
oregano: pinch
tomatoessliced: 40 grape or cherry tomatoes
ricotta cheese: 2 lb32 oz
zucchinisliced into ribbons with a peeler: 4 zucchini
parmesan cheeseshredded: 2 cup2 cup
red pepper flakes: 1 tsp

Method

01Preheat oven to 400°F.
02Place crust on pizza stone or baking sheet. Brush with 3 tbsp olive oil, sprinkle garlic, oregano, and basil.
03Toss sliced tomatoes with 1 tbsp olive oil. Spread ricotta on crust, top with tomatoes.
04Bake 8 to 10 minutes until tomatoes soften. While baking, slice zucchini into ribbons with a peeler.9 min
05Remove from oven. Sprinkle parmesan and red pepper flakes, then top with zucchini ribbons.

Fits

Vegetarian