The combination of sweet, tangy and earthy vegetables with salty Parmesan and creamy ricotta is addictive! It’s just like one of my favorite frozen pizzas — only better.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 1 hr 30 min |
| Yield: | Two 12-inch thin-crust pizzas |
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 1 hr 30 min |
| Yield: | Two 12-inch thin-crust pizzas |
Ingredients
- 1 pound All-Purpose Pizza Dough (recipe follows)
- 1 small red bell pepper, halved lengthwise and seeded
- 8 ounces mixed mushrooms (such as shiitake, button and/or cremini), sliced
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 2 onions, chopped
- 2 tablespoons tomato paste
- 1 teaspoon sugar, plus more if needed
- 2 teaspoons balsamic vinegar
- 1 6-ounce jar marinated artichoke hearts, drained and chopped
- All-purpose flour, for dusting
- 1/4 cup grated Parmesan cheese
- 2/3 cup ricotta cheese
- Torn fresh basil, for topping
- 1 1/2 teaspoons active dry yeast
- 1 1/2 cups warm water (about 110˚ F)
- 2 cups bread flour
- 1 3/4 cups all-purpose flour, plus more for kneading
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for the bowl
Instructions
- Make the dough. Toward the end of the rising time, preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven.
- Line a rimmed baking sheet with foil; put the bell pepper halves on one side and the mushrooms on the other side. Drizzle with 2 tablespoons olive oil; rub all over the peppers and toss the mushrooms to coat. Arrange the peppers cut-side down and roast, turning the peppers and stirring the mushrooms occasionally, until the peppers are tender and browned and the mushrooms are tender and dry, 15 to 20 minutes; season with salt and pepper.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a medium nonstick skillet over medium heat. Add the onions, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender and lightly browned, 15 to 20 minutes (reduce the heat if the onions start to get too dark). Stir in 1/4 cup water, the tomato paste and sugar. Cook, stirring frequently, until the tomato paste is toasted and a few shades darker, about 10 minutes. Remove from the heat and stir in the vinegar; season with salt, pepper and more sugar, if needed. (The sauce should be slightly sweet and tangy.) Let cool.
- Remove the roasted peppers to a cutting board and chop; transfer to a large bowl and stir in the mushrooms, artichoke hearts and a pinch each of salt and pepper.
- On a lightly floured surface, cut one 1-pound ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered).
- Top the dough with half of the sauce, spreading it to the edge, then top with half of the roasted vegetable mixture and 2 tablespoons Parmesan.
- Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 3 to 5 minutes. Slide out the parchment from under the pizza. Continue baking until the crust is golden brown and crisp, 7 to 10 more minutes. Remove the pizza to a cutting board and dot with half of the ricotta. Drizzle with olive oil, season with salt and top with basil. Repeat to make another pizza.
- Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
- If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1721 |
| Total Fat | 68 g |
| Saturated Fat | 16 g |
| Carbohydrates | 229 g |
| Dietary Fiber | 15 g |
| Sugar | 21 g |
| Protein | 54 g |
| Cholesterol | 55 mg |
| Sodium | 2252 mg |
| Serving Size | 1 of 2 servings |
| Calories | 1721 |
| Total Fat | 68 g |
| Saturated Fat | 16 g |
| Carbohydrates | 229 g |
| Dietary Fiber | 15 g |
| Sugar | 21 g |
| Protein | 54 g |
| Cholesterol | 55 mg |
| Sodium | 2252 mg |