Roasted Fall Vegetable and Ricotta Pizza

Roasted butternut squash, new potatoes, red onions, and carrots make a surprising and sophisticated pizza topping. Ricotta and mozzarella cheeses add richness without overpowering the flavor of the vegetables.

Roasted Fall Vegetable and Ricotta Pizza

Photo by Henya B.

  • Prep Time


  • Total Time


  • Servings



  • Olive oil, for baking sheet and drizzling

  • Flour, for dusting surface

  • 1

    pound store-bought pizza dough, fresh, or thawed if frozen

  • 8

    ounces part-skim mozzarella cheese, grated (about 2 cups)

  • 6

    cups (about ½ recipe) Roasted Fall Vegetables, drained and coarsely cut

  • 1

    cup part-skim ricotta cheese

  • 1

    tablespoon fresh rosemary leaves, (optional)

  • Coarse salt and ground pepper


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. 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. 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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