Roasted Fall Vegetable Pizza

By blum099

Ingredients

• 1 small, thin eggplant, sliced thin
• 1 zucchini, halved, sliced thin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 large sweet potato, peeled and cut into 1/2-inch slices
• 1 red onion, peeled, cut into eighths
• 1 red, yellow or green bell pepper, cut into 1-inch pieces
• 1 tablespoon chopped fresh rosemary
• 1/4 cup olive oil, divided
• 1 prepared pizza dough, recipe from above
• 1 cup (4 ounces) shredded mozzarella cheese
• 1/2 teaspoon crushed red pepper
• 3/4 cup ricotta cheese
• Garnish with fresh basil

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

Remove dough from the refrigerator. Let stand, covered, for 2 hours.

Preheat oven to 400°F. Toss together the first 8 ingredients with 3 tablespoons of olive oil and arrange in a single layer in 2 aluminum foil-lined 15 x 10-inch jelly roll pans.

Bake for 45 minutes or until the vegetables are tender and golden brown.

Turn the oven temperature up to 450 degrees F. Place a pizza stone on the bottom rack of the oven.

Press dough out in a 15-inch pizza pan and coat crust with remaining olive oil.

Sprinkle 1/2 cup mozzarella over the crust and top with roasted vegetables. Sprinkle 1/2 cup mozzarella and crushed red pepper over the vegetable mixture. Place the pan on the pizza stone and bake 10 minutes.

Remove pizza from the oven and dollop the ricotta cheese over the top of the pizza. Return the pizza to the oven and bake 10 more minutes or until the crust is crisp and cheese is melted. Garnish with basil, if desired.