roasted vegetable and ricotta pizza.

well, i promised another post about either a Pigeons win or roasted vegetable and ricotta pizza. unfortunately this is about the pizza. this means the Pigeons suffered a season ending defeat on Saturday in the church league quarterfinals. we made a game of it, though. we lost 7-6 to a team of 25 year old men who could absolutely wreck the ball...not too shabby, I'd say. AND we were again surrounded by our church family cheering us on. church softball is most definitely on the favorites list and our pigeon cove chapel family is way up there on the favorites list. what an amazing group of people bonded together by our shared faith in Christ. i just love it.

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.