Roasted Vegetable and Ricotta Pizza

• 1 pound refrigerated fresh pizza dough
• 2 cups sliced cremini mushrooms
• 1 cup (1/4-inch-thick) slices zucchini 
• 1/4 teaspoon black pepper
• 1 medium yellow bell pepper, sliced
• 1 medium red onion, cut into thick slices
• 5 1/2 teaspoons olive oil, divided
• 1 tablespoon yellow cornmeal
• 1/3 cup tomato sauce 
  Click to see savings
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/2 teaspoon crushed red pepper
• 1/3 cup part-skim ricotta cheese
• 2 tablespoons small fresh basil leaves

Position an oven rack in the lowest setting; place a pizza stone on rack. Preheat oven to 500°.

Remove dough from refrigerator. Let stand, covered, for 30 minutes.

Combine mushrooms and next 4 ingredients (through onion) in a large bowl; drizzle with 1 1/2 tablespoons oil. Toss. Arrange vegetables on a jelly-roll pan. Bake at 500° for 15 minutes.

Punch dough down. Sprinkle a lightly floured baking sheet with cornmeal; roll dough out to 15-inch circle on prepared baking sheet. Brush dough with 1 teaspoon oil. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle 1/2 cup mozzarella over sauce; top with vegetables. Sprinkle 1/2 cup mozzarella and red pepper over zucchini mixture. Dollop with ricotta. Slide pizza onto preheated pizza stone. Bake at 500° for 11 minutes or until crust is golden. Sprinkle with basil.
 
Serves 6 (347 calories).

VERDICT:  I didn't bother getting cornmeal, so the pizza stuck to the pan I rolled it out on, so it didn't slide onto the preheated pan, so I cooked it on the cold pan, so it was a little gummy in the middle.  Apart from that, pretty good--the roasted mushrooms and onions are excellent.  Dial it back on the red pepper.  Try again--keep.