Ingredients
Scale
- 3 and 3/4 cups bread flour
- 1 and 1/4 teaspoons sugar
- 1 envelope active dry yeast
- 2 teaspoons kosher salt
- 1 and 1/2 cups water (110 – 115°F)
- 2 tablespoons plus 2 teaspoons olive oil, divided
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons olive oil, divided
- 3 cups shredded part-skim mozzarella cheese
- 1 cup whole milk ricotta cheese
- 1/4 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 cups roasted cherry tomatoes (follow instructions above)
- 1 small zucchini, thinly sliced
- 1 clove of garlic, thinly sliced
- 1/4 cup torn basil leaves
- 1 teaspoon lemon zest (optional)
Instructions
- Mix dough ingredients in a stand mixer until a cohesive ball forms.
- Knead the dough on a floured surface until smooth, then let it rise until doubled in size.
- Shape the dough and allow it to rest.
- Prepare roasted tomatoes by mixing with oil, salt, and pepper, then roasting at 450°F.
- Reduce oven temperature to 400°F, and prepare pizza pan with oil.
- Shape the dough and add mozzarella, ricotta, seasonings, roasted tomatoes, zucchini, and garlic.
- Bake for 28-30 minutes until golden brown, then top with fresh basil before serving.
Notes
Ensure water temperature is correct for yeast activation.
Let dough rise in a warm area for best results.
Avoid overcrowding the pizza with toppings for even cooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 300
- Sugar: 2
- Sodium: 500
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 12
- Cholesterol: 30