Roasted Fall Vegetable Pizza with Ricotta

I wish I could properly describe to you how awesome this pizza is. This pizza uses the roasted veg I just told you about, in addition to fresh ricotta cheese. Each bite is different from the next, and I think I liked it cold the next day even better. Must try!

Roasted Fall Vegetable Pizza with Ricotta
Just the Tip / Inspired by Martha Stewart

Here’s what I used:

  • olive oil, for baking sheet and drizzling
  • flour, for dusting surface
  • 1 pound store-bought pizza dough
  • 8 ounces part-skim shredded mozzarella cheese
  • 6 cups (about 1/2 recipe) Roasted Fall Vegetables, coarsely chopped
  • 1 cup fresh ricotta cheese
  • 1 tablespoon fresh rosemary leaves
  • coarse salt and ground pepper
Here’s what I did:
  1. Preheat oven to 475 degrees. Brush a large baking sheet with oil.
  2. On a lightly floured surface, roll and stretch dough into a 12×16 oval (or as large as will fit on baking sheet) and transfer to sheet.
  3. Sprinkle dough with half the mozzarella. Scatter veggies on top, and dollop with ricotta; sprinkle with remaining mozzarella and rosemary.
  4. Drizzle with olive oil and season with salt and pepper. Bake until golden, 20-25 minutes.


2 thoughts on “Roasted Fall Vegetable Pizza with Ricotta

  1. I’ve never thought to use ricotta on pizza! Wonderful idea.

    • vanessa says:

      It’s really good. If you have a trader joe’s near you, they sell tubs of “fresh ricotta”, which is miles above the regular ricotta in grocery stores.

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