Roasted Fall Vegetable and Ricotta Pizza
Top this vegetable pizza with your favorite roasted winter squash.
Everyday Food, October 2006
75 Ratings
- 5 star values: 17
- 4 star values: 24
- 3 star values: 23
- 2 star values: 9
- 1 star values: 2
Martha Stewart Member
Rating: Unrated
11/08/2013 Cannot figure out how to print the recipes from this site. Help?
Martha Stewart Member
Rating: 5 stars
09/22/2013 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!
Martha Stewart Member
Rating: Unrated
01/30/2012 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.
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Martha Stewart Member
Rating: Unrated
10/11/2010 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.
Martha Stewart Member
Rating: Unrated
04/18/2010 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.
Martha Stewart Member
Rating: Unrated
04/16/2010 I vote for bigger pictures!You guys should definetly consider it=)))))
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Martha Stewart Member
Rating: Unrated
03/22/2010 teste
Martha Stewart Member
Rating: Unrated
10/26/2009 My favorite store-bought pizza dough is a Trader Joes (if you have one nearby).
Martha Stewart Member
Rating: Unrated
10/18/2009 I made this and the roastedfall veggie soup. Both were wonderful.
Martha Stewart Member
Rating: Unrated
10/15/2009 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!
Martha Stewart Member
Rating: Unrated
04/29/2009 Any recommendations for a good store-bought pizza dough?
Martha Stewart Member
Rating: Unrated
10/24/2008 This is so good!!! I'm making it again tonight! We used sweet potatos, red onions, bell pepper, artichokes, black olives. It was addicting.
Martha Stewart Member
Rating: Unrated
01/12/2008 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.
Martha Stewart Member
Rating: Unrated
11/15/2007 Looks amazing! I can't wait to try it!