New This Month

Roasted Root-Vegetable Pizza

Try this savory homemade pizza from "Everyday Food: Fresh Flavor Fast" for a fun way to get kids to eat their vegetables. Also Try: Individual Pizza with Arugula and Tomatoes

  • Servings: 4

Photography: David Loftus

Source: Everyday Food Fresh Flavor Fast, 2010


  • Olive oil
  • 1 pound Basic Pizza Dough, or store-bought pizza dough, fresh or frozen (thawed)
  • 8 ounces mozzarella cheese, shredded (2 cups)
  • 6 cups (about 1/2 recipe) Roasted Root Vegetables
  • 1 cup ricotta cheese
  • 1 tablespoon fresh rosemary (optional)
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 475 degrees, with racks in upper and lower thirds. Brush a large rimless baking sheet with oil. Gently stretch dough into 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to prepared sheet.

  2. Sprinkle dough evenly with half the mozzarella. Scatter vegetables on top, then dollop with ricotta; sprinkle with remaining mozzarella and the rosemary, if desired. Drizzle with oil; season with salt and pepper. Bake rotating sheet from top to bottom and front to back halfway through, until crust is golden, 20 to 25 minutes.


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