Ingredients:

  • 1 teaspoon Active Dry Yeast
  • 3/4 cup Warm Water (105°F–115°F)
  • 2 1/4 cups All-Purpose Flour (plus extra for dusting)
  • 1 teaspoon Fine Sea Salt
  • 2 tablespoons Extra Virgin Olive Oil (plus extra for bowl)
  • 1 cup Whole Milk Ricotta Cheese (drained slightly)
  • 1/4 cup Parmesan Cheese (Finely grated)
  • 1 clove Fresh Garlic (Minced)
  • 1/2 teaspoon Dried Oregano
  • 1 tablespoon Fresh Basil (Chopped)
  • Salt and Black Pepper to taste
  • 1 medium Red Bell Pepper (Thickly sliced)
  • 1 medium Zucchini (Sliced into half-moons)
  • 1 cup Cremini Mushrooms (Halved or quartered)
  • 1/4 medium Red Onion (Cut into wedges)
  • 1 tablespoon Olive Oil (for roasting)
  • Salt, Pepper, Dried Thyme to taste
  • 1 1/2 cups Low-Moisture Mozzarella (Shredded)
  • Small handful Fresh Basil Leaves (For garnish)

Instructions:

  1. Activate Yeast: Combine yeast and warm water; let stand until foamy (5-10 minutes).
  2. Mix Dry Ingredients: Whisk flour and salt in a large bowl.
  3. Combine & Knead: Add yeast mixture and olive oil to the dry ingredients. Knead until smooth and elastic (about 6-8 minutes by mixer, 10 minutes by hand).
  4. First Proof: Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled (about 30 minutes).
  5. Roast Vegetables: Toss peppers, zucchini, mushrooms, and onion with 1 tbsp oil, salt, pepper, and thyme. Roast at 400°F (200°C) for 15 minutes until slightly tender and browned. Set aside.
  6. Mix Ricotta Base: In a small bowl, combine ricotta, Parmesan, minced garlic, oregano, fresh basil, salt, and pepper. Mix well.
  7. Preheat Oven & Prep Surface: Increase oven temperature to 450°F (230°C). If using a stone, place it in the oven while preheating.
  8. Shape the Dough: Punch down the dough gently. Roll or stretch into a roughly 12-inch circle on parchment paper dusted with flour.
  9. Spread the Base: Spread the herbed ricotta mixture evenly over the dough, leaving a 1-inch border for the crust.
  10. Layer Toppings: Sprinkle half the mozzarella evenly over the ricotta. Arrange the roasted vegetables artfully over the cheese. Scatter the remaining mozzarella on top.
  11. Bake: Carefully slide the pizza (on the parchment paper) onto the hot baking surface. Bake for 10–15 minutes, rotating halfway, until the crust is golden brown and the cheese is bubbly.
  12. Finish: Remove from the oven, garnish with fresh basil leaves, slice, and serve immediately.