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.

No additional tips available.

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

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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.

Roasted Fall Vegetable and Ricotta Pizza

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