Roasted Vegetable and Ricotta Pizza

Ingredients 

1 pound refrigerated fresh pizza dough 

2 cups sliced cremini mushrooms 

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 

Preparation

Total: 1 Hours

1. Position an oven rack in the lowest setting; place a pizza stone on rack. Preheat oven to 500°.

2. Remove dough from refrigerator. Let stand, covered, for 30 minutes.

3. 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.

4. 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.

Nutritional Information

Calories 347 

Fat 11.1 g

Satfat 3.7 g

Monofat 4.4 g

Polyfat 2 g

Protein 14.8 g

Carbohydrate 48.5 g

Fiber 2.7 g

Cholesterol 15 mg

Iron 3 mg

Sodium 655 mg

Calcium 193 mg