Roasted Fall Veggie Pizza with Rosemary & Balsamic Recipe

Name: Roasted Fall Veggie Pizza with Rosemary & Balsamic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Finely Chopped Rosemary; 2 Tablespoons Balsamic Vinegar; 1- 1/2 Tablespoon Olive Oil, Divided, Plus More To Brush On Dough; 1 Tablespoon Honey; 2 Tablespoons Minced Garlic, Divided; 1/2 teaspoons Black Pepper; 4 cups Cubed Butternut Squash (1/2 Inch Pieces); 2 cups Cubed Parsnips; 1/2 whole Red Onion, Chopped; 1/2 pounds Fresh Spinach, Rinsed; 1/4 cups Cornmeal (Or Less); 2 whole Pizza Doughs; 1/4 cups Balsamic Reduction, For Drizzling (optional)

Servings: persons

1 Tablespoon Finely Chopped Rosemary
2 Tablespoons Balsamic Vinegar
1- 1/2 Tablespoon Olive Oil, Divided, Plus More To Brush On Dough
1 Tablespoon Honey
2 Tablespoons Minced Garlic, Divided
1/2 teaspoons Black Pepper
4 cups Cubed Butternut Squash (1/2 Inch Pieces)
2 cups Cubed Parsnips
1/2 whole Red Onion, Chopped
1/2 pounds Fresh Spinach, Rinsed
1/4 cups Cornmeal (Or Less)
2 whole Pizza Doughs
1/4 cups Balsamic Reduction, For Drizzling (optional)

1
This recipe makes 2 medium-sized pizzas.
2
Preheat oven to 450 degrees F.
3
In a small bowl, whisk together the rosemary, balsamic vinegar, 1 tablespoon olive oil, honey, 1 tablespoon garlic, and black pepper.
4
Add the chopped butternut squash, parsnips and red onion to a large bowl.
5
Pour the dressing over and stir to coat.
6
Line a baking sheet with foil for easy clean-up.
7
Spread out the vegetable mixture on the sheet and roast until tender but not mushy, about 25 minutes.
8
While the veggies are roasting, heat a large pan over medium-high heat.
9
Add the remaining 1/2 tablespoon olive oil and saute the spinach until tender.
10
Remove from heat.
11
Sprinkle cornmeal on 2 pizza sheets and stretch out dough on top.
12
Brush with a bit of olive oil and sprinkle with the remaining garlic.
13
Top with spinach and veggies when they are done roasting.
14
Bake pizza at 450 degrees F for 10-12 minutes, until crust is golden brown.
15
Drizzle with balsamic reduction if desired.
16
Slice and serve!

1909

kcal

Calories

209

Fat

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 13 ingredients. The key ingredients include: 1 Tablespoon Finely Chopped Rosemary, 2 Tablespoons Balsamic Vinegar, 1- 1/2 Tablespoon Olive Oil, Divided, Plus More To Brush On Dough, 1 Tablespoon Honey, and more.

Yes, Roasted Fall Veggie Pizza with Rosemary & Balsamic falls under the Vegetarian 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 Veggie Pizza with Rosemary & Balsamic

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