Roasted Veggie Surprise Pizza

veggie pizza

And you thought pizza couldn't get any better! The umami flavor of Much Better Butter pairs well with your favorite roasted vegetables and makes for a standout addition to any pizza.

Makes one pizza


1/2 cup ricotta cheese (to make this recipe vegan, substitute your favorite non-dairy cheese)
Veggies of choice (we used zucchini, mushrooms, and cherry tomatoes)
1-2 tablespoons Roasted with Sea Salt Much Better Butter™
1-2 tablespoons chopped basil

Pizza Crust
If you can't get your hands on corn meal pizza crusts by Vicolo, make your own with the recipe below.

Cornmeal Pizza Dough*
3/4 cup water, heated to 115° F
2 1/4 teaspoons active dry yeast
1/2 tablespoons granulated sugar
2 tablespoons olive oil
2 cups of all purpose flour
1/2 cup of cornmeal
1 teaspoon of salt


Proof your yeast in a measuring cup with the warm water and sugar. Allow it to sit for 5-10 minutes and then add olive oil

Using a stand mixer with a dough hook attachment, mix salt, cornmeal, and flour. Add liquid ingredients with the mixer running on low, and mix until the dough forms a ball. Add more flour a tablespoon at a time to make the dough no longer sticky.

Shape your dough into a smooth ball, and place in a lightly greased bowl. Cover and place in a warm spot and allow your dough to rise until it doubles in size.

Preheat your oven to 450 F. Spread the dough into your desired shape on a lightly greased baking pan.

Spread the ricotta (or substitute) thinly across the dough, and top with your chosen veggies.

Bake for 12-15 minutes or until the crust is golden. Remove from the oven, top with basil and Much Better Butter and serve.

Enjoy! ~Tina

*A big thanks to Baked by Rachel for this great cornmeal crust pizza recipe!

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