This recipe is a perfect and easy pizza for cold winter nights! The roasted vegetables are a mix of red potatoes, butternut squash, onions and carrots baked in the oven until tender. The mozzarella and ricotta go very well with the veggies. The vegetables are seasoned simply with fresh rosemary and garlic. I like to pre-bake the pizza dough crust before adding any of the other ingredients just to ensure that the crust is cooked through and not too soggy. I really liked how all the veggies worked so well together so I will definitely be having this again sometime!
Roasted Winter Vegetable and Ricotta Pizza
(makes 1 pizza)
- Olive Oil
- 1 pizza dough (store bought or pre-made)
- 8 oz. mozzarella, grated
- 1 cup part skim ricotta
- 2 tbsp fresh rosemary, chopped
- 3 cups butternut squash, chopped into 1/2 inch cubes
- 3 large carrots, peeled and chopped
- 4 large cloves garlic, minced
- 6-7 small red potatoes, washed and chopped into bite sized pieces
- 2 tbsp olive oil
- 1 tbsp rosemary leaves
- salt and pepper to taste
- Mix all of the veggies onto a large flat baking pan and toss with the 2 tbsp olive oil.
- Distribute the minced garlic, salt, pepper and fresh rosemary evenly over the veggies.
- Bake in a preheated 450F oven until the veggies are fork tender, about 45 minutes.
- While the veggies are baking, coat a pizza pan with olive oil and shape the dough onto the pan.
- Coat the top with oil and place in the oven. Bake until the top is about golden brown, about 8-9 minutes.
- When the crust is just about done (it can still be a little soft with browned edges) take out of the oven and add 3/4 of the mozzarella evenly over the crust.
- Add the roasted vegetables on top, along with teaspoon-sized dollops of ricotta on top of the veggies. Sprinkle the rest of the mozzarella on top.
- Turn down the heat to 400F and bake until the cheese has melted, about 10 minutes.
- Sprinkle with a few sprigs of rosemary for garnish and serve.