This week, I'm doing it a little different. I'm posting my recipes - because I find them all over the Internet - and then I'm going to cook them. If they're not up to snuff, then I'm erasing them. That's the short of it. But I keep seeing a recipe that I know I should remember and my mind is becoming too garbled with other things that I really should remember.
With that, here's a recipe that looks so good. I might go with Shine's suggestion and buy storebought pizza dough, but my own pizza dough is so easy and I always make a double or triple batch and freeze it.
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Store-bought dough yields pizzeria quality. Ask for it in the bakery of your supermarket, or check specialty retailers like Trader Joe's. In a pinch, buy dough in tubes from the refrigerated section of the grocery store (it's higher in sodium than fresh dough). Just bring the dough to room temperature while the oven preheats.
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:
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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