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Roasted Fall Vegetable and Ricotta Pizza

76

Top this vegetable pizza with your favorite roasted winter squash.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: David Loftus

Source: Everyday Food, October 2006

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

  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 Add a comment

  • robimac7
    8 NOV, 2013
    Cannot figure out how to print the recipes from this site. Help?
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • flowerboxzgela
    16 APR, 2010
    I vote for bigger pictures!You guys should definetly consider it=)))))
    Reply
  • gabriellag
    22 MAR, 2010
    teste
    Reply
  • jillouise
    26 OCT, 2009
    My favorite store-bought pizza dough is a Trader Joes (if you have one nearby).
    Reply
  • catherine495
    18 OCT, 2009
    I made this and the roastedfall veggie soup. Both were wonderful.
    Reply
  • 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!
    Reply