Best Thin Crust Pizza With Roasted Vegetables And Ricotta Recipes

THINNEST CRUST PIZZA WITH RICOTTA AND MUSHROOMS

Thinnest Crust Pizza with Ricotta and Mushrooms image

Asiago cheese is full flavored, so a little gives lots of taste. A sandwich wrap instead of pizza dough, when baked, gives you crunch without as many calories -- there are only 305 per serving!

Provided by Martha Stewart

Time 35m

Number Of Ingredients 7

Ingredients

2 teaspoons olive oil, plus more for baking sheets
2 whole-wheat sandwich wraps (12-inch)
2 ounces Asiago cheese, shredded (1 cup)
2/3 cup part-skim ricotta
1 package (10 ounces) white mushrooms, trimmed and thinly sliced
1 small red onion, halved and thinly sliced
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush 2 rimmed baking sheets with oil, or for easy cleanup, line with parchment paper then brush with oil. Place 1 wrap on each sheet; brush with 1 teaspoon oil.
Sprinkle wraps with Asiago, then dollop with ricotta. Sprinkle with mushrooms and onion; season with salt and pepper.
Bake pizzas until crust is crisp and very brown all over, 20 to 25 minutes, rotating sheets from top to bottom and front to back twice during baking. Cut in half with a pizza cutter or knife; serve one half per person.

Nutrition Facts : Calories 305 g, Fat 14 g, Fiber 4 g, Protein 14 g, SaturatedFat 6 g

ROMAN-STYLE THIN-CRUST PIZZAS

Roman-Style Thin-Crust Pizzas image

Rolling out homemade pizza dough removes larger air pockets than if you stretch by hand; it ensures an evenly thin, crisp, almost cracker-like crust and makes an excellent white pizza. Schmear the dough with our quick and easy alfredo sauce, then try all of our delicious topping combinations.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Time 35m

Yield Makes two 9-by-15-inch oval pizzas

Number Of Ingredients 15

Ingredients

1 recipe Classic Pizza Dough
Semolina flour or fine cornmeal, for dusting
Kosher salt and freshly ground pepper
2/3 cup Quick Alfredo Sauce
Extra-virgin olive oil, for drizzling
1 cup whole-milk ricotta (9 ounces)
2/3 cup fresh peas, blanched and drained; or frozen peas, thawed (3 1/2 ounces)
3 ounces thinly sliced prosciutto, cut into 1-inch strips
4 cups lightly packed curly-leaf spinach leaves, thick stems removed (from 1 large bunch), thoroughly washed and dried
1/2 ounce Parmigiano-Reggiano, grated (a scant 1/4 cup)
Red-pepper flakes, for serving
8 ounces Yukon Gold potatoes (2 small), very thinly sliced on a mandoline or with a very sharp knife
1/2 cup very thinly sliced red-onion rounds (from 1 small)
1/2 ounce Parmigiano-Reggiano, grated (a scant 1/4 cup)
Baby arugula, for serving

Steps:

Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Divide dough in half. On a piece of parchment dusted with semolina, roll one piece of dough into an approximately 9-by-15-inch oval. Season with salt and pepper. Transfer on parchment to a baking sheet or pizza peel. Spread half of alfredo sauce over dough, leaving a 1/2-inch border.
Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Divide dough in half. On a piece of parchment dusted with semolina, roll one piece of dough into an approximately 9-by-15-inch oval. Season with salt and pepper. Transfer on parchment to a baking sheet or pizza peel. Spread half of alfredo sauce over dough, leaving a 1/2-inch border.
Ricotta-Peas-Prosciutto: Dollop half of ricotta, in small spoonfuls, evenly over dough, leaving a 1/2-inch border. Top evenly with half of peas and lightly drizzle with oil. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.
Spinach-Parmigiano-Pepper Flakes: Top evenly with half of spinach, cheese, and pepper flakes; lightly drizzle with oil. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.
Potato-Red Onion-Arugula: Top evenly with half of potatoes, then half of onion and cheese. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.