Good Morning America Recipes

Roasted Vegetable and Ricotta Pizza

Featuring Pillsbury Artisan Pizza Dough

PHOTO: Roasted vegetable and ricotta pizza
Cook Time: min

Try this roasted vegetable and ricotta pizza from Cooking Light. Store-bought Pillsbury pizza dough cuts the prep time in half.


  • 1 pound refrigerated fresh pizza dough
  • 2 cups sliced cremini mushrooms (from Frieda's)
  • 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
  • Cooking Directions

    Position an oven rack in the lowest setting; place a pizza stone on rack. Preheat oven to 500°. Remove dough from refrigerator. Let stand, covered, for 30 minutes. 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.

    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.

    Recipe courtesy Cooking Light.

    Recipe Summary

    Main Ingredients: mozarella cheese, red pepper, ricotta

    Course: Dinner

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