Ingredients
2 bell peppers, sliced
1/2 head broccoli, florets removed
1/4 small red onion, thinly sliced
1 c. cherry tomatoes
extra-virgin olive oil
kosher salt
Freshly ground black pepper
All-purpose flour, for dusting surface
1 lb. pizza dough, at room temperature
1 c. ricotta
1 c. shredded mozzarella
Preparation
Step 1Heat oven to 400°. On a large baking sheet, toss peppers, broccoli, onion, and cherry tomatoes with olive oil and season with salt and pepper. Step 2Roast until tender and tomatoes are bursting, 18 to 20 minutes. Remove and increase oven temperature to 500°.Step 3Meanwhile, brush an oven-proof skillet with olive oil. Step 4On a floured work surface, use your hands to roll out dough until it’s the circumference of your skillet. Transfer to skillet and brush dough all over with olive oil.Step 5Leaving a 1/2" border for crust, dollop spoonfuls of ricotta on dough and sprinkle with mozzarella. Step 6Top with roasted vegetables and drizzle with olive oil. Sprinkle crust with salt.Step 7Bake until crust is crispy and cheese is melted, about 12 minutes.
