WHY STUFF A PIZZA? When you want to emphasize the filling above the other components, a stuffed pizza is perfect. Roasted artichokes and leeks folded into a creamy, garlicky ricotta cheese mixture make the filling memorable. Plus, this impressive-looking pizza holds up well on a buffet table and transports easily to a potluck.

SERVES 6

INGREDIENTS

• 1 recipe Basic Pizza Dough
• 8 canned or frozen and defrosted artichoke hearts, quartered
• 2 medium-size leeks, white and tender green parts only, sliced
• 1 medium-size zucchini, cut into matchsticks
• 1 medium-size red bell pepper, cut into matchsticks
• 4 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1 pound (about 2 cups) ricotta cheese
• 2 large eggs, lightly beaten
• 8 ounces mozzarella cheese, grated (about 2 cups)
• ½ cup freshly grated Parmesan cheese
• ½ cup coarsely chopped fresh basil leaves
• 3 garlic cloves, minced

INSTRUCTIONS

1. Prepare the dough and set aside in a warm, draft-free place to rise for about 1 hour, until doubled in bulk.
2. Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
3. In a large bowl, combine the artichokes, leeks, zucchini, and bell pepper. Add 3 tablespoons of the oil and salt and pepper to taste. Toss to coat. Arrange in a shallow (preferably single) layer in the pan. Do not wash the bowl.
4. Roast for about 30 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan occasionally for even cooking.
5. While the vegetables roast, combine the ricotta and eggs in the large bowl and mix. Add the mozzarella, ¼ cup of the Parmesan, the basil, and garlic. Mix well.
6. When the vegetables are done, remove from the oven and increase the temperature to 500°F. Add the roasted vegetables to the cheese mixture and mix well. Taste and adjust the seasonings.
7. Lightly oil a 14-inch round pizza pan. Divide the dough into two balls. Stretch one ball to fit the pan. Spread the filling over the dough, leaving a ⅛-inch border around the edge. Stretch the other ball of dough to make a circle about 14 inches in diameter and place it over the filling. Pinch together the top and bottom crusts. Brush with the remaining 1 tablespoon oil and sprinkle with the remaining ¼ cup Parmesan.
8. Bake on the middle rack for about 15 minutes, until the crust is golden.
9. Let the pizza stand for at least 10 minutes.
10. Cut into wedges and serve warm or at room temperature.