Ingredients:

  • 1 cup (125g) warm water (105-115°F / 40-46°C)
  • 1 teaspoon (3g) active dry yeast
  • 1 teaspoon (6g) granulated sugar
  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 15 ounces (425g) whole milk ricotta cheese, drained
  • 1/4 cup (10g) finely grated Parmesan cheese
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste
  • 1 medium red bell pepper, seeded and sliced
  • 1 medium yellow bell pepper, seeded and sliced
  • 1 medium zucchini, thinly sliced
  • 1 medium yellow squash, thinly sliced
  • 1 red onion, thinly sliced
  • 8 ounces (225g) cremini mushrooms, sliced
  • 2 tablespoons olive oil, for drizzling
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 4 ounces(115g) provolone cheese, shredded

Instructions:

  1. Combine warm water, yeast, and sugar in a bowl. Let stand for 5-10 minutes until foamy.
  2. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
  4. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
  5. In a medium bowl, combine ricotta cheese, parmesan cheese, olive oil, basil, parsley, thyme, garlic, salt, and pepper. Mix well.
  6. Toss sliced bell peppers, zucchini, yellow squash, red onion, and mushrooms with olive oil, Italian seasoning, salt, and pepper.
  7. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper (optional).
  8. Punch down the dough and roll out into a large circle or rectangle to fit the baking sheet. Transfer to the prepared baking sheet.
  9. Spread the herbed ricotta mixture evenly over the dough, leaving a small border. Arrange the vegetables on top of the ricotta. Sprinkle with provolone cheese.
  10. Bake for 20-25 minutes, or until the crust is golden brown and the vegetables are tender and begin to brown.
  11. Let the pizza cool slightly before slicing and serving. Garnish with fresh basil leaves (optional).