Recipe Home > Main Dish > Roasted Fall Vegetable and Ricotta Pizza
Roasted Fall Vegetable and Ricotta Pizza
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Source
Serves
4
4
Prep
25 mins
25 mins
Cook
50 mins
50 mins

Ingredients
- Olive oil
Flour
- 1 p store fresh pizza dough
- 8 ounces part-skim mozzarella cheese
- 6 cups ) Roasted Fall Vegetables
- 1 cup part-skim ricotta cheese
- 1 tablespoon fresh rosemary leaves
- Coarse salt and ground pepper
Directions
Step 1
Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
Step 2
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.
Step 3
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.
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