Roasted Vegetable and Ricotta Pizza

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Slice-by-slice this yummy roasted vegetable pizza will disappear before your eyes. Ingredients like ricotta cheese, cremini mushrooms and fresh zucchini will keep you from ordering for delivery every again.

Ingredients:

1 pound refrigerated fresh pizza dough

2 cups sliced cremini mushrooms

1 cup (1/4-inch-thick) slices zucchini

1/4 teaspoon black pepper

1 medium yellow bell pepper, sliced

1 medium red onion, cut into thick slices

5 1/2 teaspoons olive oil, divided

1 tablespoon yellow cornmeal

1/3 cup tomato sauce

1 cup (4 ounces) shredded part-skim mozzarella cheese

1/2 teaspoon crushed red pepper

1/3 cup part-skim ricotta cheese

2 tablespoons small fresh basil leaves

Directions:

1. Position an oven rack in the lowest setting; place a pizza stone on rack. Preheat oven to 500°.
2. Remove dough from refrigerator. Let stand, covered, for 30 minutes.
3. Combine mushrooms and next 4 ingredients (through onion) in a large bowl; drizzle with 1 1/2 tablespoons oil. Toss. Arrange vegetables on a jelly-roll pan. Bake at 500° for 15 minutes.
4. Punch dough down. Sprinkle a lightly floured baking sheet with cornmeal; roll dough out to 15-inch circle on prepared baking sheet. Brush dough with 1 teaspoon oil. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle 1/2 cup mozzarella over sauce; top with vegetables. Sprinkle 1/2 cup mozzarella and red pepper over zucchini mixture. Dollop with ricotta. Slide pizza onto preheated pizza stone. Bake at 500° for 11 minutes or until crust is golden. Sprinkle with basil.

By RecipeOfHealth.com