Roasted Fall Vegetable and Ricotta Pizza

Rating: 3.6 stars
75 Ratings
  • 5 star values: 17
  • 4 star values: 24
  • 3 star values: 23
  • 2 star values: 9
  • 1 star values: 2

Top this vegetable pizza with your favorite roasted winter squash.

Everyday Food, October 2006

Gallery

Credit: David Loftus

Recipe Summary test

prep:
25 mins
total:
50 mins
Servings:
4
Advertisement

Ingredients

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.

    Advertisement

  • 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.

Advertisement

Reviews (14)

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.
Advertisement
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=)))))
Advertisement
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!
More Reviews
© Copyright 2021 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 10/25/2021