I’ve been wanting to make a veggie pizza for a while. I do love sausage and pepperoni but sometimes you just want some green. This is a Veggie Alfredo Pizza with Ricotta. It’s filled with vegetables like asparagus and mushrooms. Instead of marinara, it has a creamy Alfredo sauce with mozzarella and ricotta cheeses. This can be a quick Saturday lunch or dinner. Perfect for everyone!
I started with a pre made pizza dough. My local supermarket makes a really great one that I love to use.
After you put it out to rise for about 2 hours, roll it out onto a pizza pan or in a circle on a parchment lined baking sheet. Bake crust for about 10 minutes so it won’t get soggy. Spread on alfredo sauce. Add mozzarella and ricotta cheeses and your toppings of choice. I used asparagus, and pea pods that I lightly steamed first. I also used red onions, sautéed garlic and mushrooms. The combination of the cheeses and the veggies on the pizza really make this pizza taste amazing.
Sprinkle with arugula before serving.
Summer Veggie Alfredo Pizza with Ricotta
Ingredients
- 1 pizza dough, pre-made
- 1 cup alfredo sauce
- 6 ounces mozzarella cheese
- 6-8 tbsp ricotta cheese
- asparagus, steamed
- pea pods, steamed
- 1/2 red onion, sliced
- 1/2 cup sliced mushrooms, sauteed
- 1 cup arugula
Instructions
- Roll out dough and stretch to fit a pizza pan. Bake for 10 minutes at 450 degrees. Take it out of the oven and spread the alfredo sauce on it. Add cheeses, asparagus, pea pods, onions, and mushrooms. Bake for 8-12 minutes or until browned. Sprinkle with arugula before serving.
