PESTO AND CHEESE-FILLED
ROASTED VEGETABLE PIZZA

FOR THE CRUST:
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup semolina flour OR coarse cornmeal
1 heaping tablespoon Pizza Dough Flavor
1 1/4 teaspoons salt
2 teaspoons sugar
2 tablespoons King Arthur Easy-Roll Dough Improver
2 tablespoons olive oil
1 teaspoon instant yeast
1 cup plus 2 tablespoons water
FOR THE FILLING:
1 cup (8 ounces) ricotta cheese
1/3 cup prepared pesto sauce
1/2 cup grated Parmesan cheese
Salt and pepper to taste
FOR THE TOPPING:
Roasted vegetables

CRUST:
Mix together all of the crust ingredients and knead -- by hand, mixer, bread machine or food processor -- until you've made a soft, smooth dough. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour. Gently deflate the dough, put it back into the lightly greased bowl, cover it, and refrigerate it for several hours, or overnight.

FILLING:
In a small bowl, combine the ricotta, pesto, Parmesan, and salt and pepper to taste. Refrigerate until ready to use.

TOPPING:
On a lightly greased baking sheet, roast a variety of sliced vegetables (onions, tomatoes, peppers, etc.) until they're thoroughly cooked, but not quite brown. This should take about 25 to 30 minutes in a preheated 425°F oven.

ASSEMBLY:
Divide the dough into two pieces (for a thinner crust), or leave it in one piece (for a thicker crust). Roll or pat each piece into the desired thickness and shape (the whole piece will make an 18 x 13-inch thick-crust pizza; dividing the dough in half will make two 12-inch thin-crust pizzas).

Place the crust(s) on lightly greased pan(s). Or oil the pan(s) heavily with olive oil, if you like a "deep fried" crust. Cover the crusts, and let them rest for 30 minutes while you preheat your oven to 500 degrees F.

BAKING:
Place the crusts in the oven, and bake for 6 minutes. Remove them, deflate any bubbles if necessary, and spread with the cheese mixture. Layer on the roasted vegetables. Return the pizza to the oven, and bake for an additional 8 to 10 minutes, until the cheese is bubbly and the crust is golden brown.

Yield: 1 medium-crust 18 x 13-inch pizza or 2 thin-crust (12-inch round) pizzas.
Source: King Arthur Flour