Farmers Market Pizza



  • 1 pound pizza dough, store bought or homemade
  • 1 1/2 cups ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 3 tablespoons coarsely chopped fresh basil leaves
  • 1/2 teaspoon kosher salt
  • Pinch red pepper flakes (optional)
  • Olive oil
  • 1/2 small zucchini, cut into 1/4-inch-thick half moons
  • 1/2 small yellow summer squash, cut into 1/4-inch-thick half moons
  • 1/2 medium red bell pepper, cored, seeded, and thinly sliced
  • 1/2 small red onion, chopped
  • 2 ounces cremini mushrooms, stems removed and thinly sliced
  • 1/4 cup fresh basil leaves
  • 1/2 cup grated Parmesan


Step 1

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.

Step 2

Mix together the ricotta, mozzarella, chopped basil, salt, and red pepper flakes if using in a small bowl; set aside.

Step 3

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.

Step 4

Spread the cheese mixture over the dough, leaving about a 1-inch border around the edges. Arrange the vegetables over the top of the cheese. Drizzle with olive oil, or coat the veggies with a thin layer of cooking spray.

Step 5

Bake until the edges are golden-brown, 16 to 20 minutes. Top with the Parmesan and basil leaves, and let the pizza cool for 1 to 2 minutes before cutting into slices and serving.

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