Skinny Roasted Veggie and Ricotta Pizza

Prep time: 25 minutes

Cook time: 5-8 minutes

Yield: 4 servings

Serving size: ¼ of recipe


  • 1 Boboli® 100% Whole Wheat Thin Crust Pizza
  • ½ medium size red bell pepper, sliced
  • 1 cup zucchini, cut to ¼-inch rounds
  • 1 cup red onion, sliced
  • ½ cup yellow corn (rinsed + drained, if canned)
  • ½ tsp salt
  • ½ black pepper
  • 2 tsp extra virgin olive oil
  • 1 Tbsp cornmeal
  • pinch of flour
  • ½ tsp Italian seasoning
  • ⅓ cup Prego® Light Smart Traditional Italian Sauce
  • 1 cup low moisture, part-skim, shredded mozzarella cheese
  • ⅓ cup part-skim ricotta cheese
  • 1 tsp red pepper flakes (or to taste)
  • ½ Tbsp fresh basil


  1. Place oven rack in the lowest setting, and place pizza stone on rack. Preheat oven to 500 degrees.
  2. Combine red bell pepper, zucchini, red onion and corn in medium size bowl. Add salt, pepper and drizzle with 1½ tsp of olive oil. Toss.
  3. Arrange vegetables on a baking sheet. Bake at 500 degrees for 15 minutes.
  4. Meanwhile, sprinkle a lightly floured pizza peel (or baking sheet) with cornmeal. Place pizza crust on prepared pizza peel.
  5. Spread sauce evenly on dough, leaving a ½-inch border. Brush pizza border with the remaining ½ tsp of olive oil. Sprinkle Italian seasoning on top of the oil.
  6. Sprinkle ½ cup mozzarella over sauce, and top with roasted vegetables. Sprinkle the remaining ½ cup of mozzarella over vegetable mixture.
  7. Dollop with ricotta and shake on red pepper flakes.
  8. Slide pizza onto preheated pizza stone.
  9. Bake at 500 degrees for 5 minutes or just until the cheese melts. Top with fresh basil and dig in!

Nutrition Information

Per Serving (¼ of recipe):

Calories: 345

Fat: 13g

Carbohydrates: 46g

Fiber: 9g

Protein: 20g

Sugars: 10g

Sodium: 827mg

Vitamin A: 7%

Vitamin C: 24%

Calcium: 30%

Iron: 12%

WWP+: 9 points