Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Roasted Fall Vegetable and Ricotta Pizza 3.6 (75) 14 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: David Loftus Prep Time: 25 mins Total Time: 50 mins Servings: 4 Top this vegetable pizza with your favorite roasted winter squash. 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 ½ 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 Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup. 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. 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. Rate it Print