This colorful pie, loaded with every color of the rainbow, takes veggie pizza to a whole new level. It's a great way to put your farmers market haul to work, and makes firing up the oven totally worth it.
Think of these colorful toppings as suggestions. There's so much room for experimenting and really making this your own creation. Do you have a soft spot for blue potatoes or purple cabbage? Consider swapping either one in, in place of the red onion. If tomatoes aren't your thing, try a sliced red bell pepper inside, or swap broccoli for your favorite green veggies.
Don't skimp on the veggies when adding the toppings. As the pizza cooks, the vegetables will spread apart slightly. Piling them on the crust close together will ensure you get a fully loaded rainbow pie with a colorful array of veggies in every bite.
Serves 4 to 6
1 1/2 cups
shredded mozzarella cheese
Pinch of red pepper flakes (optional)
medium red onion, chopped
cherry tomatoes, halved
medium orange bell pepper, seeded and chopped
fresh or thawed frozen yellow corn kernels
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.
Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 4 days