Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Roasted Fall Vegetable and Ricotta Pizza 3.6 (75) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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