Roasted Fall Vegetable and Ricotta Pizza

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25 mins
50 mins
Roasted Fall Vegetable and Ricotta Pizza


  • 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


  1. Step 1

  2. Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.

  3. 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.

  4. 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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