Veggie Pizza with Romesco, Mushrooms, and Artichoke Hearts
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-topped pizza with romesco sauce, mushrooms, artichoke hearts, zucchini, and ricotta. It's colorful, flavorful, and can be made in a skillet, cast iron, or on a pizza stone.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 whole wheat pizza dough
- Extra virgin olive oil
- 1 cup Romesco Sauce
- 1/2 cup zucchini, (sliced into rounds)
- 1/2 cup mushrooms, (thinly sliced)
- 1/2 cup pitted Kalamata olives, (halved)
- 1/2 cup jarred artichoke hearts, (halved)
- 1 cup (227g) ricotta cheese
- 1/4 cup pickled red onions
- 3 cups (70g) arugula
- Parmesan cheese, (for garnish)
At a glance
PER SERVING · TIME 38M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 18m
- Sodium
- 1472mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 437mg
- Calcium
- 277mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1472MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.