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Farmers market pizza cut into slices.
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5 from 1 vote

Farmers Market Pizza

This homemade Farmers Market Pizza recipe is packed with fresh veggies. It's gluten free and made with an herb ricotta cheese spread.
Prep Time20 minutes
Cook Time25 minutes
Resting Time:30 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Keyword: farmhouse pizza, gluten free veggie pizza, garden vegetable pizza
Servings: 12
Calories: 262kcal

Equipment

  • Baking Sheets

Ingredients

For The Crust:

For The Ricotta Spread:

  • 1 ½ cups ricotta cheese full fat
  • 1 cup feta cheese crumbles
  • 1 tsp. garlic powder
  • ½ tsp. kosher salt
  • ½ tsp. pepper
  • 1 Tbsp. fresh thyme
  • 1 Tbsp. fresh rosemary

For The Toppings:

  • 4-5 fairy tale eggplants or Japanese eggplant or 1 small Italian eggplant
  • 1-2 small summer squash or zucchini
  • 1 leek or onion or shallots
  • 1 bell pepper any color
  • 3-4 roma tomatoes or roasted tomatoes
  • 1 lemon zest only
  • ½ cup fresh basil for garnish
  • ¼ cup balsamic glaze optional

Instructions

For The Crust:

  • Prepare 1 package of Bob's Red Mill Gluten Free Pizza Dough according to package instructions (or gluten free pizza dough brand of choice). Prepare 1 package of regular pizza dough if gluten is not as issue for you.
    Alternately, you can make homemade gluten free pizza dough or regular homemade pizza dough if you prefer.
    A few extra ingredients will be needed to make the crusts. The ingredients needed varies depending on the type of crust used.
  • Make sure to allow enough time for dough to rise and par bake the gluten free pizza crusts for 7-8 minutes at 425 degrees Fahrenheit.

For The Toppings:

  • Thoroughly wash and dry vegetables to remove any excess dirt.
  • Dice the bell peppers, slice the zucchini or summer squash and eggplant into rounds, chop the leek, and slice the tomatoes, making sure that the vegetables are relatively even in size to prevent even cooking.
    Alternately, you can chop or dice any vegetables used to top this pizza. Veggie topping ideas include roasted tomatoes, mushrooms, onions, fennel, shallots, or greens such as kale, Swiss chard, or arugula.
  • Chop or prepare any other toppings, such as olives, marinated artichokes, capers, or roasted red peppers.

For The Ricotta Spread:

  • Mince 1 Tbsp. each of fresh thyme and rosemary (or fresh herbs of choice). Oregano, dill, and tarragon may be used.
    Alternately, you can sub 2 tsp. Italian seasoning for the fresh herbs if you prefer.
  • Add 1 ½ cups full-fat ricotta, 1 cup (4 oz.) feta cheese crumbles, 1 tsp. garlic powder, ½ tsp. each kosher salt and pepper, and 1 Tbsp. each minced thyme and rosemary to a small bowl.
  • Mix all of these ingredients together until completely combined.

Assemble The Pizzas:

  • Once the crusts are par baked (if gluten free), evenly spread a generous amount of the cheese mixture onto each crust.
  • Arrange the sliced, roasted, or chopped veggies on top of the cheese.
  • Add any extra toppings, such as olives, roasted red peppers, or artichokes.
  • Bake the pizzas for 12-15 minutes at 425 degrees Fahrenheit.
    Cooking times will vary, depending on the type of crust and amount of toppings used. The pizza is done when the crust is golden brown and the veggies softened, but not mushy.
  • Remove the baking sheets from the oven and cut the pizzas into slices
  • To Serve: Using a Microplane or small grater, zest a lemon over the pizzas. Add some fresh basil and drizzle with balsamic glaze (optional).

Notes

This pizza can be made using packaged or homemade gluten free or regular pizza crust. Gluten free crust must be par baked before adding toppings.
Cooking times will vary slightly, depending on the type of crust and the amount and type of toppings used.
Feel free to use any vegetables, herbs, toppings, or meats you like to make this pizza. See copy above for ideas.

Nutrition

Serving: 2cups | Calories: 262kcal | Carbohydrates: 41g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 458mg | Potassium: 332mg | Fiber: 6g | Sugar: 5g | Vitamin A: 664IU | Vitamin C: 17mg | Calcium: 153mg | Iron: 1mg