Categories: Pizza/flatbread
Ingredients
- 1 pound pizza dough, at room temperature at least 1 hour
- 1 cup whole-milk ricotta cheese
- 4 teaspoons basil pesto
- All-purpose flour, for dusting
- 2 teaspoons olive oil
- 1 cup broccoli florets, chopped into small pieces
- 1 large carrot, peeled and shaved with a vegetable peeler
- 8 ounces cherry tomatoes, halved
- 1/2 cup diced red onion (from 1/2 small red onion)
- 1 medium red bell pepper, seeded and diced
- 1/2 cup shredded part-skim mozzarella cheese (2 ounces)
- 1/2 cup grated Parmesan cheese (1 1/2 ounces)
Directions
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Arrange a rack in the bottom third of the oven. Place a heavy rimmed 13×18-inch baking sheet on the rack, and heat the oven to 450°F.
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Place the ricotta cheese and pesto in a small bowl and stir to combine.
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If the dough is sticky, dust with a little bit of all-purpose flour. Stretch or roll the dough into a 13×18-inch rectangle. Carefully remove the preheated baking sheet from the oven and transfer the dough onto the baking sheet. Use your fingers to fit the dough into the pan, pressing it into the corners.
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Brush the dough with the oil. Spread the ricotta-pesto mixture in an even layer on the dough, leaving a 1/2-inch border. Evenly top the pizza with the vegetables in the following order: broccoli, carrot, tomato, onion, and bell pepper. Sprinkle the mozzarella and Parmesan evenly over the vegetables.
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Bake until the edges are golden-brown and crisp, 15 to 17 minutes. Cool the pizza for 5 minutes before cutting into 16 (1 1/2- to 2-inch) squares.