Slice zucchini 

Slice onion

Combine zucchini, bell pepper, black pepper and onion in a large bowl

 drizzle with 1 1/2 tablespoons oil.

 Toss.

 Arrange vegetables on a cookie sheet.

Bake at 500° for 15 minutes.

Slice up mozzarella  

Roll dough out, cover with a teaspoon of olive oil and Spread tomato sauce. 

  Sprinkle 1/2 cup mozzarella over sauce

 top with vegetables. 


 Sprinkle 1/2 cup mozzarella and red pepper over zucchini mixture. Dollop with ricotta



 Bake at 500° for 11 minutes or until crust is golden.

Sprinkle with basil.

And serve!

I did a test, a taste test. Does it taste better with a fork 

or in hand?
Results: dead even tie.

Roasted Vegetable and Cottage Cheese Pizza

• 1 pound refrigerated fresh pizza dough
• 1 cup (1/4-inch-thick) slices zucchini
• 1/4 teaspoon black pepper
• 1 medium red bell pepper, sliced
• 1/4 medium red onion, cut into thick slices
• 5 1/2 teaspoons olive oil, divided
• 1 tablespoon yellow cornmeal
• 1/3 cup tomato sauce
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/2 teaspoon crushed red pepper
• 1/3 cup cottage cheese
• 2 tablespoons small fresh basil leaves

• 1. Position an oven rack in the lowest setting. Preheat oven to 500°.
• 2. Remove dough from refrigerator. Let stand, covered, for 30 minutes.
• 3. Combine zucchini and next 3 ingredients (through onion) in a large bowl; drizzle with 1 1/2 tablespoons oil. Toss. Arrange vegetables on a cookie sheet. Bake at 500° for 15 minutes.
• 4. Punch dough down. Sprinkle a lightly floured baking sheet with cornmeal; roll dough out to 15-inch circle on prepared baking sheet. Brush dough with 1 teaspoon oil. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle 1/2 cup mozzarella over sauce; top with vegetables. Sprinkle 1/2 cup mozzarella and red pepper over zucchini mixture. Dollop with ricotta. Bake at 500° for 11 minutes or until crust is golden. Let cool a little then sprinkle with basil and serve.