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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.

Reviews (14)

  • robimac7 8 Nov, 2013

    Cannot figure out how to print the recipes from this site. Help?

  • amsun 22 Sep, 2013

    We made this last year for Thanksgiving lunch (were getting whole turkey dinner for supper at my SIL's house.) It is fast becoming a Thanksgiving tradition for the meal we don't eat at a relative's house. Last year, we splurged and made homemade ricotta for it and it was sooooo good. I can't wait for Thanksgiving this year!

  • sabrooks 30 Jan, 2012

    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.

  • ComfortFoodie 11 Oct, 2010

    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.

  • sweetpeainspain 18 Apr, 2010

    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.

  • flowerboxzgela 16 Apr, 2010

    I vote for bigger pictures!You guys should definetly consider it=)))))

  • gabriellag 22 Mar, 2010


  • jillouise 26 Oct, 2009

    My favorite store-bought pizza dough is a Trader Joes (if you have one nearby).

  • catherine495 18 Oct, 2009

    I made this and the roastedfall veggie soup. Both were wonderful.

  • detroiterchick 15 Oct, 2009

    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!

  • pt507 29 Apr, 2009

    Any recommendations for a good store-bought pizza dough?

  • SarahMcCoy 24 Oct, 2008

    This is so good!!! I'm making it again tonight! We used sweet potatos, red onions, bell pepper, artichokes, black olives. It was addicting.

  • Valerie G 12 Jan, 2008

    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.

  • helenlibrary 15 Nov, 2007

    Looks amazing! I can't wait to try it!

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