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Roasted Fall Vegetable and Ricotta Pizza

  • prep: 25 mins
    total time: 50 mins
  • servings: 4




  • 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. Step 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. Step 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. Step 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.

Everyday Food, October 2006



Reviews (14)

  • 8 Nov, 2013

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

  • 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!

  • 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.

  • 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.

  • 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.

  • 16 Apr, 2010

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

  • 22 Mar, 2010


  • 26 Oct, 2009

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

  • 18 Oct, 2009

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

  • 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!

  • 29 Apr, 2009

    Any recommendations for a good store-bought pizza dough?

  • 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.

  • 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.

  • 15 Nov, 2007

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