Categories: Pizza/flatbread
Ingredients
- 1 pound pizza dough
- 1 1/2 cups ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon dried basil
- 1/2 teaspoon fine salt
- Pinch of red pepper flakes (optional)
- Olive oil
- 1/2 medium red onion, chopped
- 8 ounces cherry tomatoes, halved
- 1/2 medium orange bell pepper, seeded and chopped
- 1 cup fresh or thawed frozen yellow corn kernels
- 2 cups broccoli florets, cut into small pieces
Directions
- Arrange a rack in the middle of the oven and heat to 450°F. Let the pizza dough sit out a room temperature while the oven heats.
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Mix together the ricotta, mozzarella, dried basil, salt, and red pepper flakes in a small bowl; set aside.
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Lightly grease a rolling pin with olive oil. Roll out the pizza dough to fit a standard 13×18-inch rimmed baking sheet. Transfer the dough to the baking sheet, then use your fingers to gently press the dough into the corners of the pan.
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Spread the cheese mixture over the dough, leaving about a 1-inch border around the edges. Arrange the vegetables in a rainbow pattern on top of the cheese. Drizzle with olive oil, or coat the veggies with a thin layer of cooking spray.
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Bake until the edges are golden-brown, 16 to 20 minutes. Let the pizza cool for 1 to 2 minutes before cutting into slices and serving.