Favorite Recipes of Maverick Swaniel Harrienger

{March 16, 2016}   Roasted Vegetable + Ricotta Pizza (Cooking Light: Crave!, 2013, page 62)

Serves 6.

  • 1 lb. refrigerated fresh pizza dough
  • Cooking spray
  • 2 cups sliced cremini mushrooms
  • 1 cup zucchini slices
  • 0.25 teaspoon black pepper
  • 1 medium-sized yellow bell pepper, sliced
  • 1 medium-sized red onion, cut into thick slices
  • 5.5 teaspoons olive oil, divided
  • 1 tablespoon yellow cornmeal
  • 0.33 cup tomato sauce
  • 1 cup/4 ounces shredded part-skim mozzarella cheese
  • 0.5 teaspoon crushed red pepper
  • 0.33 cup part-skim ricotta cheese
  • 2 tablespoons small basil leaves
  1. Position oven rack in lowest setting; place a pizza stone or heavy baking sheet on the rack.  Preheat the pizza stone or heavy baking sheet 30 minutes before baking pizza.
  2. Place dough in a bowl coated with cooking spray.  Let dough stand, covered, 30 minutes or until dough is at room temperature.
  3. Combine mushrooms, zucchini, black pepper, bell pepper, and onion in a large bowl; drizzle with 1.5 teaspoons 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 into a 15″ circle on prepared baking sheet.  Brush dough with 1 teaspoon oil.  Spread sauce over dough, leaving a 0.5″ border.  Sprinkle 0.5 cup mozzarella over sauce; top with vegetables.  Sprinkle the remaining 0.5 cup mozzrella and red pepper over zucchini mix.  Dollop with ricotta.  Slide pizza onto preheated pizza stone or heavy baking sheet, guiding with a spatula.  Bake at 500 degrees F for 11 minutes.  Sprinkle with basil.  Cut pizza into 12 wedges.

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