And you thought pizza couldn't get any better! The umami flavor of Much Better Butter pairs well with your favorite roasted vegetables and makes for a standout addition to any pizza.

Makes one pizza

INGREDIENTS

Toppings
1/2 cup ricotta cheese (to make this recipe vegan, substitute your favorite non-dairy cheese)
Veggies of choice (we used zucchini, mushrooms, and cherry tomatoes)
1-2 tablespoons Roasted with Sea Salt Much Better Butter™
1-2 tablespoons chopped basil

Pizza Crust
If you can't get your hands on corn meal pizza crusts by Vicolo, make your own with the recipe below.

Cornmeal Pizza Dough*
3/4 cup water, heated to 115° F
2 1/4 teaspoons active dry yeast
1/2 tablespoons granulated sugar
2 tablespoons olive oil
2 cups of all purpose flour
1/2 cup of cornmeal
1 teaspoon of salt

HOW TO MAKE

Proof your yeast in a measuring cup with the warm water and sugar. Allow it to sit for 5-10 minutes and then add olive oil

Using a stand mixer with a dough hook attachment, mix salt, cornmeal, and flour. Add liquid ingredients with the mixer running on low, and mix until the dough forms a ball. Add more flour a tablespoon at a time to make the dough no longer sticky.

Shape your dough into a smooth ball, and place in a lightly greased bowl. Cover and place in a warm spot and allow your dough to rise until it doubles in size.

Preheat your oven to 450 F. Spread the dough into your desired shape on a lightly greased baking pan.

Spread the ricotta (or substitute) thinly across the dough, and top with your chosen veggies.

Bake for 12-15 minutes or until the crust is golden. Remove from the oven, top with basil and Much Better Butter and serve.

Enjoy! ~Tina

*A big thanks to Baked by Rachel for this great cornmeal crust pizza recipe! www.bakedbyrachel.com