Roasted Fall Vegetable and Ricotta Pizza
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Everyday Food, October 2006
- Prep Time 25 minutes
- Total Time 50 minutes
- Yield Serves 4
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Ingredients
- 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
Directions
- Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
- 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.
- Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.
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Such an inventive way to get nutrients without feeling deprived! I didn't have ricotta so I did the mozzarella and sprinkled some parmesan on top. I also added mushrooms to the vegetables and used a whole wheat pita rather than dough. Great work lunch. You just warm it up in the toaster over for 7 minutes.
I made it at home and it was wonderful, perfect for fall, so healthy! I did a blog post on it myself! http://www.cookingwithastud.com/2011/10/yes-please-squash-pizza.html
This is the perfect pizza if you have the time to roast the vegetables. I omitted the Ricotta all together and used Buffalo Mozzarella and Parmesan instead. It was perfect and a real crowd pleaser.
This pizza is amazing. Make the roasted veggies early in the week to serve with baked chicken or pork and then use the leftovers for the pizza. I use store-bought wheat crust.
I vote for bigger pictures!You guys should definetly consider it=)))))
teste
This recipe was great! I used a tomato sauce base and delicata squash instead of butternut. I also tossed on some chopped spinach for added nutrients. http://vegetableartist.blogspot.com/
My favorite store-bought pizza dough is a Trader Joes (if you have one nearby).
I made this and the roastedfall veggie soup. Both were wonderful.
This pizza is wonderful and has a uniquely fall flavor. I omitted the butternut squash and it was still great. I used simple, inexpensive Pillsbury pizza dough and it turned out great!
Any recommendations for a good store-bought pizza dough?
This is so good!!! I'm making it again tonight! We used sweet potatos, red onions, bell pepper, artichokes, black olives. It was addicting.
Yummy! Cool variation on pizza. One suggestion: follow the package directions for cooking the pizza dough rather than automatically doing 475 for 20-25 minutes. The bottom of our crust was pretty charred after 20 minutes. It may have been our oven, I can't say or sure. Point being, use your best judgment for cooking times and temp.
Looks amazing! I can't wait to try it!