Good Morning America Recipes

Roasted Vegetable and Ricotta Pizza

Featuring Pillsbury Artisan Pizza Dough

PHOTO: Roasted vegetable and ricotta pizza
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Servings:6
Cook Time: min

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

Ingredients

  • 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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