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Roasted Vegetable And Ricotta Pizza

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sides low carb nut free vegetarian thanksgiving lunch


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1 pound refrigerated fresh pizza dough

2 cups sliced cremini mushrooms

1 cup (1/4-inch-thick) slices zucchini

1/4 teaspoon black pepper

1 medium yellow bell pepper, sliced

1 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 part-skim ricotta cheese

2 tablespoons small fresh basil leaves

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