Lemon Ricotta-Vegetable Pizza
Balsamic Arugula
Ingredients
- 1 (1-lb) ball organic deli pizza dough
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- ½ cup pesto
- 1 cup ricotta cheese
- ¼ cup chopped fresh basil
- 1 tsp lemon zest
Instructions
- Preheat oven to 450°F. Roll out dough into a 16-inch round on a greased baking sheet. Prick surface of dough with a fork. Bake 12 minutes.
- Meanwhile, cook onion, bell pepper, and zucchini in a large skillet coated with cooking spray over medium-high heat 6 to 8 minutes or until browned.
- Spread crust with pesto; top with vegetables. Combine cheese, basil, and lemon zest; dollop on pizza. Bake 5 to 6 minutes or until crust is golden brown.
Side Dish Ingredients
- ¼ cup olive oil
- 2 Tbsp vegan balsamic vinegar
- 1 Tbsp organic Dijon mustard
- ¼ tsp salt
- 2 (5-oz) pkg arugula
Side Dish Instructions
- Whisk together oil, vinegar, mustard, and salt in a large bowl. Add arugula; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
377
|
98
|
475
|
| Fat (g) | 16 | 9 | 25 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 13 | 1 | 14 |
| Carb (g) | 46 | 3 | 49 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 706 | 172 | 878 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
