Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 1 teaspoon (5ml) granulated sugar
  • 2 ¼ teaspoons (7g) active dry yeast (one packet)
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 15 ounces (425g) whole milk ricotta cheese
  • 1/4 cup (60ml) grated Parmesan cheese
  • 1 tablespoon (15ml) olive oil
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 zucchini, thinly sliced
  • 1/2 red onion, thinly sliced
  • 8 ounces (225g) cremini mushrooms, sliced
  • 4 ounces (115g) cherry tomatoes, halved
  • Optional: A handful of fresh spinach leaves, roughly chopped
  • Olive oil, for drizzling
  • Red pepper flakes (optional)

Instructions:

  1. Activate yeast in warm water with sugar.
  2. Combine flour and salt in a bowl.
  3. Add yeast mixture and olive oil to flour; mix until a shaggy dough forms.
  4. Knead dough until smooth and elastic.
  5. Place in oiled bowl, turn to coat, and let rise until doubled.
  6. Combine ricotta, Parmesan, olive oil, garlic, basil, parsley, salt, and pepper in a bowl.
  7. Mix well and set aside.
  8. Wash and slice all vegetables according to ingredient list.
  9. Sauté the mushrooms and onions in a pan with olive oil until softened (optional - raw is fine too!).
  10. Preheat oven to 450°F (232°C).
  11. Punch down dough and roll it out on a floured surface.
  12. Transfer dough to a baking sheet or pizza stone.
  13. Spread ricotta base evenly over the dough.
  14. Arrange vegetables on top of the ricotta.
  15. Drizzle with olive oil and sprinkle with red pepper flakes (optional).
  16. Bake for 20-25 minutes, or until the crust is golden brown and the vegetables are tender.
  17. Let the pizza cool slightly before slicing and serving.