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: olive oil, for baking sheet and drizzling; flour, for dusting surface; 1 lb store-bought pizza dough or 1 lb homemade pizza dough; 8 ounces part-skim mozzarella cheese, grated (about 2 cups); 6 cups roasted fall vegetables, drained and coarsely cut; 1 cup part-skim ricotta cheese; 1 tablespoon fresh rosemary leaf (optional); coarse salt; ground pepper; 2 lbs butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces; 2 lbs red potatoes (12 to 14); 1 lb medium red onion (about 2 to 3); 1 lb carrot (6 to 8 medium); 4 -6 garlic cloves, peeled and smashed; 3 tablespoons olive oil; ¼ teaspoon pepper

Servings: persons

olive oil, for baking sheet and drizzling
flour, for dusting surface
1 lb store-bought pizza dough or 1 lb homemade pizza dough
8 ounces part-skim mozzarella cheese, grated (about 2 cups)
6 cups roasted fall vegetables, drained and coarsely cut
1 cup part-skim ricotta cheese
1 tablespoon fresh rosemary leaf (optional)
coarse salt
ground pepper
2 lbs butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
2 lbs red potatoes (12 to 14)
1 lb medium red onion (about 2 to 3)
1 lb carrot (6 to 8 medium)
4 -6 garlic cloves, peeled and smashed
3 tablespoons olive oil
¼ teaspoon pepper

1
For Roasted Vegetables:.
2
Preheat oven to 450 degrees.
3
Divide vegetables and garlic between two rimmed baking sheets dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
4
Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through.
5
Serve hot or at room temperature.
6
For the Pizza:.
7
Preheat oven to 475 degrees.
8
Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
9
On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
10
Sprinkle dough with half the mozzarella.
11
Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary.
12
Drizzle with olive oil; season with salt and pepper.
13
Bake until bubbling and golden, 20 to 25 minutes.
14
Serve.

2409

kcal

Calories

213

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: olive oil, for baking sheet and drizzling, flour, for dusting surface, 1 lb store-bought pizza dough or 1 lb homemade pizza dough, 8 ounces part-skim mozzarella cheese, grated (about 2 cups), and more.

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

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

That's it — enjoy your meal!

Roasted Fall Vegetable and Ricotta Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions