| Cuisine: American | Type: Pizza | Serves: 6 |
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Source:
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My Recipes.com via Cooking Light April 2011 |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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1 pound refrigerated fresh pizza dough 2 cups sliced cremini mushrooms 1 cup (1/4-inch-thick) slices zucchini 1/4 tsp. black pepper 1 medium yellow bell pepper, sliced 1 medium red onion, cut into thick slices 5 1/2 tsp. olive oil, divided 1 tbs. yellow cornmeal 1/3 cup tomato sauce 1 cup (4 ounces) shredded part-skim mozzarella cheese 1/2 tsp. crushed red pepper 1/3 cup part-skim ricotta cheese 2 tbs. small fresh basil leaves |
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Instructions:
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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. |
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Related recipes:
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None |
2012-05-15