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 mins
Cook Time25 minutes mins
Resting Time:30 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Keyword: farmhouse pizza, gluten free veggie pizza, garden vegetable pizza
Servings: 12
Calories: 262kcal
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
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.
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).
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.
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