anyways...we had a low key friday night because we both were feeling exhausted after the week, so obviously pizza and wine was the dinner of choice. i've been re-inspired to start making scrumptious recipes again. I blame cousin for this. Anyways - here's the recipe for the pizza we made...i highly recommend.
roasted vegetable and ricotta pizza
myrecipes.com - cooking light
- 1 pound refrigerated fresh pizza dough (we used whole wheat)
- 1 cup (1/4-inch-thick) slices zucchini (we used two 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 (skipped this ingredient on accident - didn't notice anything was missing)
- 1/3 cup part-skim ricotta cheese
- 2 tablespoons small fresh basil leaves
- 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 zucchini and next 3 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.
missed the crushed red pepper? Does that mean you didn't get all the ingredients out on the counter before you started?
ReplyDeletethis looks amazing!! want to come make it for me?
ReplyDelete