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Roasted Vegetable and Ricotta Pizza

Photo: Romulo Yanes; Styling: Simon Andrews
Total time 1 hr
Yield 6 servings (serving size: 2 slices)
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

Nutrition Information

  • calories 347
  • fat 11.1 g
  • satfat 3.7 g
  • monofat 4.4 g
  • polyfat 2 g
  • protein 14.8 g
  • carbohydrate 48.5 g
  • fiber 2.7 g
  • cholesterol 15 mg
  • iron 3 mg
  • sodium 655 mg
  • calcium 193 mg

How to Make It

  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.