Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 2 1/4 teaspoons (7g / 1 packet) active dry yeast
  • 1 teaspoon (5g) sugar
  • 2 1/2 cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 1 red bell pepper, cored, seeded, and cut into 1-inch pieces
  • 1 yellow bell pepper, cored, seeded, and cut into 1-inch pieces
  • 1 zucchini, cut into 1/2-inch thick rounds
  • 1 red onion, cut into 1/2-inch thick wedges
  • 8 ounces (227g) cremini mushrooms, quartered
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (6g) Italian seasoning
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper
  • 1 cup (227g) whole milk ricotta cheese
  • 1/4 cup (6g) chopped fresh basil
  • 1/4 cup (6g) chopped fresh parsley
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/4 teaspoon (1g) salt
  • 1/8 teaspoon (0.5g) black pepper
  • 1/2 cup (113g) shredded mozzarella cheese
  • 1/2 cup (120ml) balsamic vinegar

Instructions:

  1. Prepare the Dough (if making homemade): Combine warm water, yeast, and sugar in a bowl. Let stand until foamy (5-10 minutes). Add flour, salt, and olive oil. Mix until a shaggy dough forms. Knead on a lightly floured surface until smooth and elastic (5-7 minutes). Place in a greased bowl, turn to coat, and let rise in a warm place until doubled in size (about 1 hour).
  2. Roast the Vegetables: Preheat oven to 400°F (200°C). Toss vegetables with olive oil, Italian seasoning, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. Make the Ricotta Topping: In a medium bowl, combine ricotta cheese, basil, parsley, garlic, salt, and pepper. Mix well.
  4. Prepare the Balsamic Glaze: In a small saucepan, bring balsamic vinegar to a simmer over medium heat. Simmer for 10-15 minutes, or until reduced by half and slightly thickened.
  5. Assemble the Pizza: Preheat oven to 450°F (232°C) (or as hot as your oven can safely go). Place pizza stone or baking sheet in the oven to preheat. Punch down the dough (if homemade) and roll it out into a 12-14 inch circle. Carefully transfer the dough to the preheated pizza stone or baking sheet. Spread the ricotta mixture evenly over the dough. Sprinkle with mozzarella cheese. Arrange the roasted vegetables artfully over the cheese.
  6. Bake the Pizza: Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  7. Finish and Serve: Drizzle with balsamic glaze. Slice and serve immediately.