Recipe: Roasted Fall Vegetable and Ricotta Pizza


Roasted Fall Vegetable and Ricotta Pizza, Courtesy: www.marthastewart.com
Roasted Fall Vegetable and Ricotta Pizza, Courtesy: http://www.marthastewart.com

It’s always best to use vegetables that are in season.  During the Fall, that means vegetables such as squash, sweet potatoes, yams, cauliflower, zucchini, broccoli, Brussel sprouts, leeks…the list goes on and on.  As the weather turns cooler, create a fresh and tasty pizza using these Fall vegetables.

Ingredients:
Olive oil, for baking sheet and drizzling
Flour, for dusting surface
1 pound store-bought pizza dough, (fresh, or thawed if frozen)
8 oz. part-skim mozzarella cheese, grated (2 cups)
6 cups (about 1/2 recipe) roasted fall vegetables, drained and coarsely cut
1 cup part-skim ricotta cheese
1 Tbsp. fresh rosemary leaves, (optional)
Coarse salt and ground pepper

Directions:

  1. Preheat oven to 475 degrees.

  2. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper

  3. 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.

  4. Sprinkle dough with half the mozzarella.

  5. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary.

  6. Drizzle with olive oil; season with salt and pepper.

  7. Bake until bubbling and golden, 20 to 25 minutes. Serve.

Food Mingle Blog Alternatives and Substitutions:

  • Cut the vegetables in uniform shape and size so that they will cook evenly.

Yield: 4 servings

Source: http://www.marthastewart.com

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