Roasted Root-Vegetable Pizza

Name: Roasted Root-Vegetable Pizza
Ingredients: 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 ½ recipe) Roasted Root Vegetables; 1 cup ricotta cheese; 1 tablespoon fresh rosemary (optional); Coarse salt and freshly ground pepper

4.1

(11)

1 Review

By

Martha Stewart Test Kitchen

Updated on February 28, 2013

Servings:

4

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

Ingredients

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 ½ recipe) Roasted Root Vegetables
1 cup ricotta cheese
1 tablespoon fresh rosemary (optional)
Coarse salt and freshly ground pepper

Directions

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.
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.

David Loftus

Originally appeared: Fresh Flavor Fast