ROASTED FALL VEGETABLE & RICOTTA PIZZA

Roasted Fall Vegetable & Ricotta Pizza image

Enjoy the flavors of fall with our recipe for Roasted Fall Vegetable and Ricotta Pizza. Layers of Brussels sprouts, butternut squash, red onions and balsamic vinaigrette top this delightfully seasonal ricotta pizza.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

Previous Next

Ingredients

1 cup quartered Brussels sprouts
1 cup cut-up butternut squash (1/2 inch pieces)
1 cup cut-up red onions (1/2 inch pieces)
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
1 can (13.8 oz.) refrigerated pizza crust
1 cups BREAKSTONE'S Ricotta Cheese
1/4 cup KRAFT Grated Parmesan Cheese
1/4 tsp. each black pepper, garlic powder and onion powder
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

Heat oven to 400°F.
Cover rimmed baking sheet foil; spray with cooking spray. Toss vegetables with 1/4 cup dressing; spread onto prepared baking sheet.
Roast 35 min. Meanwhile, press pizza dough into 14x10-inch rectangle on baking sheet; brush with 2 Tbsp. of the remaining dressing. Add pizza crust to the oven for the last 20 min. of the vegetable roasting time.
Mix ricotta cheese, Parmesan and seasonings until blended.
Sprinkle pizza crust with mozzarella. Drop spoonfuls of ricotta mixture over pizza; top with roasted vegetables.
Bake 10 min. or until edges of crust are golden brown and mozzarella is melted. Drizzle with remaining dressing.

Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g