Ingredients

• 2 tbsp olive oil
• 1/2 red bell pepper, sliced
• 1/2 orange bell pepper, sliced
• 1 zucchini, thinly sliced
• 1/2 cup red onion, sliced into rings
• 2 tsp Italian seasoning
• Salt and pepper to taste
• 1 16-oz pizza dough, store-bought or homemade
• 1/2 cup tomato sauce
• 1/2 cup ricotta cheese
• 1/2 cup sliced mozzarella cheese

Preparation

Preheat the oven to 500ºF.
Toss the vegetables in the oil, Italian seasoning, salt and pepper. Preheat the grill to medium-high and cook the vegetables until they have softened, 3 to 4 minutes per side. Remove them from the pan and roughly chop.
Roll out the pizza dough to the desired thickness. Brush the dough with some oil and transfer into an oven-safe grill pan, oil side down. Cook the dough until grill marks form and it releases easily from the pan, 2 to 3 minutes. Using a spatula, flip the dough. Top the pizza with the tomato sauce, grilled vegetables and cheese.
Transfer the pizza to the oven and bake until the crust is golden and the cheese has melted, 5 to 6 minutes.
Serve immediately or store in the refrigerator for up to 3 days.