Roasted Fall Vegetable and Ricotta Pizza

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Fall Vegetable and Ricotta Pizza

Photography: David Loftus

Source: Everyday Food, October 2006


  • 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


  1. Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.

  2. 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.

  3. 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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