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Ingredients
- 1 can (11 oz.) Refrigerated pizza dough
- 1 Tbsp. olive oil
- 1/4 yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 zucchini, halved and thinly sliced
- 1 cup mushrooms, sliced
- 1/2 cup cherry tomatoes, thinly sliced
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese
- 2 tbsp. chopped fresh parsley
- salt and pepper to taste
Preparation
- Preheat oven to 425 F.
- Heat the olive oil in large skillet over medium heat. Add onion and saute 2 minutes. Add garlic, zucchini, mushrooms and sauté 4 minutes. Add tomatoes and cook 1 minute more. Season with salt and pepper to taste.
- Stretch the pizza dough on a baking sheet lined with parchment paper.
- Spread the ricotta over the dough and continue with the cooked vegetables. Sprinkle with Parmesan cheese and bake 15-17 minutes. Garnish with chopped parsley on top.
Servings: 4
Preparation time: 25 min
Cooking time: 20 min
Ready in: 45 min
Country: Italy
Season / Occasion: All year
Main ingredients: Flour
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