Rainbow Roasted Vegetable Pizza Recipe: A Flavor Fiesta!

Ingredients

• 1 cup (240ml) warm water (105-115°F / 40-46°C)
• 2 1/4 teaspoons (7g / 1 packet) active dry yeast
• 1 teaspoon (5g) sugar
• 2 1/2 cups (315g) all-purpose flour, plus more for dusting
• 1 teaspoon (6g) salt
• 2 tablespoons (30ml) olive oil, plus more for greasing
• 1 red bell pepper, cored, seeded, and cut into 1-inch pieces
• 1 yellow bell pepper, cored, seeded, and cut into 1-inch pieces
• 1 zucchini, cut into 1/2-inch thick rounds
• 1 red onion, cut into 1/2-inch thick wedges
• 8 ounces (227g) cremini mushrooms, quartered
• 2 tablespoons (30ml) olive oil
• 1 teaspoon (6g) Italian seasoning
• 1/2 teaspoon (3g) salt
• 1/4 teaspoon (1g) black pepper
• 1 cup (227g) whole milk ricotta cheese
• 1/4 cup (6g) chopped fresh basil
• 1/4 cup (6g) chopped fresh parsley
• 1 clove garlic, minced (about 1 teaspoon)
• 1/4 teaspoon (1g) salt
• 1/8 teaspoon (0.5g) black pepper
• 1/2 cup (113g) shredded mozzarella cheese
• 1/2 cup (120ml) balsamic vinegar