How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Fall Vegetable And Ricotta Pizza ?

You need 9 ingredients. The key ingredients include: Serves 4, Olive oil, for baking sheet and drizzling, Flour, for dusting surface, 1 pound store-bought pizza dough, fresh, or thawed if frozen, and more.

Is Roasted Fall Vegetable And Ricotta Pizza suitable as general?

Yes, Roasted Fall Vegetable And Ricotta Pizza falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Fall Vegetable And Ricotta Pizza ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Fall Vegetable And Ricotta Pizza Recipe

Name: Roasted Fall Vegetable And Ricotta Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Serves 4; Olive oil, for baking sheet and drizzling; Flour, for dusting surface; 1 pound store-bought pizza dough, fresh, or thawed if frozen; 8 ounces part-skim mozzarella cheese, grated (about 2 cups); 6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and coarsely cut; 1 cup part-skim ricotta cheese; 1 tablespoon fresh rosemary leaves (optional); Coarse salt and ground pepper

Try this homemade Roasted Fall Vegetable And Ricotta Pizza recipe the whole family will love. Made with Olive oil, Flour, pizza and mozzarella cheese. E…

This Roasted Fall Vegetable And Ricotta Pizza relies on simple, everyday ingredients such as serves 4, flour, for dusting surface and part-skim ricotta cheese. It comes together quickly and makes 4 servings, at about 268 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

Serves 4
Olive oil, for baking sheet and drizzling
Flour, for dusting surface
1 pound store-bought pizza dough, fresh, or thawed if frozen
8 ounces part-skim mozzarella cheese, grated (about 2 cups)
6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and coarsely cut
1 cup part-skim ricotta cheese
1 tablespoon fresh rosemary leaves (optional)
Coarse salt and ground pepper

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Quick Info

Servings
4 servings
Calories
268 kcal
Category
General

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Roasted Fall Vegetable And Ricotta Pizza

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