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
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.
Susan Russo, Cooking Light
APRIL 2011
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