Roasted Vegetable and Ricotta Pizza
Featuring Pillsbury Artisan Pizza Dough
Try this roasted vegetable and ricotta pizza from Cooking Light. Store-bought Pillsbury pizza dough cuts the prep time in half.
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.