Farmers Market Pizza

5 from 1 vote

This Farmers Market Pizza is full of summer veggies! It's made with a homemade crust topped with lemon ricotta cheese and garden vegetables.

Prep Time20

Cook Time25

Rising Time:2

Total Time2 45

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Keyword: white vegetable pizza, homemade vegetable pizza, garden veggie pizza

Servings:

Calories: 229kcal

Author: Christine Rooney

Equipment

2 Pizza Pans

Ingredients

For The Crust:

2 cups warm water not hot water
2 Tbsp. sugar
3 tsp. active dry yeast
3 cups gluten free flour blend
2 tsp. baking powder
1 ½ tsp. kosher salt
2 Tbsp. psyllium husk powder
¼ cup olive oil

For The Ricotta Spread:

1 ½ cups ricotta cheese full fat
1 tsp. garlic powder
2 tsp. fresh thyme
2 tsp. fresh rosemary
lemon zest of 1 lemon
½ tsp. kosher salt
¼ tsp. pepper

For The Toppings:

4-5 Roma tomatoes or San Marzano tomatoes
1 bell pepper any color
2 cups kale or leafy greens of choice
12 oz. marinated artichoke hearts equals 2 cups chopped
2 cups mozzarella cheese grated
½ cup Parmesan cheese grated
fresh basil for garnish optional
2 Tbsp. balsamic glaze optional

US Customary - Metric

Instructions

For The Crust:

Start by pouring 2 cups of warm (not hot) water into a glass bowl. Add 2 Tbsp. of sugar and 3 tsp. of active dry yeast to the water.
Allow the mixture to sit at room temperature for 10 minutes. The yeast will start to proof during this time.
If not gluten free, feel free to use this regular homemade pizza crust.
While the yeast is proofing, add the dry ingredients to a stand mixer bowl or any large bowl. Add 3 cups gluten free flour blend, 2 tsp. baking powder, 1 ½ tsp. kosher salt, and 2 Tbsp. psyllium husk powder to the bowl. Stir until completely combined with the paddle attachment.
After 10 minutes, slowly add the water and yeast mixture, along with ¼ cup olive oil to the bowl while the mixer runs on a low speed. Continue to mix on a medium-low speed for 3-4 minutes, or until the dough is completely combined (make sure to scrape the sides and bottom with a spatula).
Feel free to use a wooden spoon to mix the pizza dough by hand if you don't have a stand mixer.
Transfer the dough to an oiled bowl, cover with a towel, and allow to sit for at least 30 minutes, but ideally for 1-2 hours. The dough will rise during this time.

For The Ricotta Spread:

Start by mincing 2 tsp. each of fresh thyme and rosemary.
Alternately, you can sub 2 tsp. Italian seasoning for the fresh herbs if you prefer.
Add 1 ½ cups full-fat ricotta, 1 tsp. garlic powder, the minced thyme and rosemary, and ½ tsp. of kosher salt and ¼ tsp. of pepper to a small bowl. Use a Microplane or small zester to zest 1 lemon. Add the lemon zest to the ricotta mixture.
Stir all of these ingredients together until completely combined.

For The Toppings:

Slice 4-5 Roma or San Marzano tomatoes.
Dice 1 bell pepper (any color), removing and discarding any seeds or membranes.
Roughly chop 2 cups of kale, spinach, arugula, or hearty greens of choice.
Drain 1 12 oz. jar of marinated artichoke hearts. Roughly chop the marinated artichoke hearts (equals 2 cups or so).
Grate 2 cups of mozzarella cheese.

Bake The Pizzas:

Heat the oven to 425 degrees Fahrenheit.
Spread some olive oil over the surface of two large round pizza pans or baking sheets.
Divide the pizza dough in half and place each onto an oiled pizza pan.
With oiled fingers, spread the dough evenly over the surface of of the pizza pan. The dough does not need to reach the edge of the pan.
Press the dough as thinly as you can, without tearing the dough.
Place the pizza pans in the oven and par-bake the dough for 15 minutes.
Remove from the oven and allow to cool.
Divide the ricotta cheese mixture in half, spreading it evenly across the surface of each pizza crust.
Arrange the sliced tomatoes evenly on top of the ricotta cheese mixture.
Sprinkle desired amount of the diced bell peppers over the tomatoes.
Add 1 cup or so of the chopped kale or hearty greens evenly over the pizza.
Add half of the chopped artichokes to each pizza.
Sprinkle 1 cup or so of grated mozzarella cheese over each pizza.
Place the pizza pans in the oven and bake for 10-12 minutes, or until the cheese has melted and the veggies are softened, but not mushy.
Remove the pizzas from the oven. Grate ¼ cup or so of Parmesan or Asiago cheese over each one.
To Serve: Garnish pizzas with fresh basil or parsley and drizzle balsamic glaze over the top (optional).

Notes

This recipe is made using a homemade gluten free pizza crust. If not gluten free, feel free to use a homemade regular pizza crust.

Alternately, you can use packaged gluten free or regular pizza crust. You can also cut down on cooking time and use pre-made pizza crust (gluten free or regular).

Cooking times will vary slightly, depending on the type of crust and the amount and type of toppings used.

If you don't care for marinated artichoke hearts, feel free to substitute olives, capers, sundried tomatoes, or roasted red peppers.

Nutrition