Roasted Vegetable and Ricotta Pizza

Right off the bat I'd like to say this is a slightly adapted recipe from a Cooking Light cookbook. I love Cooking Light...they have the best recipes to add balance to a bakers diet. This pizza is probably the best vehicle to get veggies into even the most resistant child. So tasty.

Ingredients:

1 lb refrigerated fresh pizza dough

2 cups sliced cremini mushrooms

1 cup (1/4 inch thick) sliced zucchini

1/4  tsp. black pepper

1 medium yellow bell pepper, sliced

1 medium red onion cut into thick slices

5 1/2 tsp. olive oil, divided 

1 Tbs yellow cornmeal

1/2 cup tomato sauce

1/2 Tbs. Italian seasonings

1 1/2 cup shredded mozzarella

1/2 tsp. crushed red pepper

1/2 cup ricotta cheese

1/4 cup chopped fresh basil + 2 Tbs small leaves 

Directions:

1) position an oven rack in lowest setting : place a pizza stone or baking sheet on rack. Preheat oven to 500.

2) Remove dough from refrigerator. Cover and let stand, 30 min.

3) Combine mushrooms and next 4 ingredients (through onion) in a large bowl. Drizzle with 1 1/2 Tbs oil; toss to coat. Arrange vegetables on a jelly-roll pan. Bake at 500 for 15 min.

4) Punch dough down, sprinkle a lightly floured baking sheet with cornmeal; roll dough into a 15 inch circle on prepared baking sheet or in a rectangle like I did. Brush dough with remaining 1 tsp oil. Spread sauce over dough, leaving a 1/2 - inch border. Sprinkle the sauce with Italian seasonings. 

5) In a small bowl mix the ricotta cheese with the 1/4 cup chopped basil, set aside.

6) Sprinkle 1 cup mozzarella over sauce: top with vegetables. Sprinkle with remaining 1/2 cup mozzarella and red pepper over vegetables. Dollop with the ricotta mixture. Slide pizza onto preheated pizza stone or hot baking sheet. Bake at 500 for 11 minutes or until crust is golden sprinkle with remaining basil. Enjoy!