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
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.
Mix together the ricotta, mozzarella, dried basil, salt, and red pepper flakes in a small bowl; set aside.
Lightly grease a rolling pin with olive oil. Roll out the pizza dough to fit a standard 13x18-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.
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.
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.
Recipe Notes
- Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 4 days