This Everything Pizza starts with a creamy ricotta cheese base. It’s topped with a medley of colorful veggies and savory Italian Sausage—perfect for a Friday night meal or a party appetizer.
Twenty to 30 minutes before preparation, remove pizza dough from the fridge and let it come to room temperature on the counter.
Meanwhile, prepare ground Italian sausage in a pan over medium-high heat. Break up ground sausage into large crumbles and cook until no longer pink. Remove from heat and set aside.
If using whole mushrooms, cut each top-to-bottom into 1/4-inch slices. Carefully slice mini bell peppers and zucchini into ¼ inch pieces.
Heat oven to 475°F. Spread dough evenly on a floured work surface until it’s 12 inches in diameter and about ½-inch thick. Spray pizza pan with oil then gently transfer crust onto pan.
Working in spoonfuls, drop ricotta dollops onto pizza crust. Gently spread ricotta leaving 1/2-inch border for the crust. Layer half of your Italian cheese blend on top, then arrange zucchini, mushrooms, mini peppers, corn kernels, and sausage crumbles evenly on top. Finish with a sprinkle of the remaining Italian cheese blend.
Bake for 10-15 minutes or until edges are golden and cheese is bubbly. Garnish with fresh chives and torn basil leaves before cutting and enjoying.