Best Roasted Fall Vegetable Ricotta Pizza Recipes

ROASTED FALL VEGETABLE AND RICOTTA PIZZA

Roasted Fall Vegetable and Ricotta Pizza image

Top this vegetable pizza with your favorite roasted winter squash.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 50m

Number Of Ingredients 8

Ingredients

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 1/2 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

Steps:

Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
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.
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.

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

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

ROASTED FALL VEGETABLE AND RICOTTA PIZZA

ROASTED FALL VEGETABLE AND RICOTTA PIZZA image

Categories Vegetable

Number Of Ingredients 9

Ingredients

Serves 4
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 1/2 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

Steps:

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.