Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
This pizza is loaded with tons of fall vegetables, creamy ricotta and topped with fresh herbs, making it lovely in appearance yet pleasing to the palate.
Everyone loves pizza but sometimes we forget how creative we can get with such a versatile recipe. Here we have taken pizza dough and topped it with creamy ricotta, sweet roasted fall vegetables and fresh herbs, making this a new favorite for fall comfort food.
Fall harvest vegetable pizza recipe
Flour, for dusting surface
1 pound store-bought pizza dough, fresh (thawed if using frozen)
2 cups of roasted vegetables such as butternut squash, red onions, sweet onions, red potatoes and fresh cloves of garlic
1 cup part-skim ricotta cheese
1 tablespoon fresh rosemary leaves (optional)
Fresh basil, oregano or thyme for garnish (optional)
Preheat your oven to 475 degrees F and line a baking sheet with parchment paper.
On a lightly floured surface, roll out and stretch pizza dough into desired size and thickness and transfer to baking sheet.
Lightly brush the dough with olive oil and spread the ricotta over top of the dough, leaving a one-inch border. Sprinkle half of the mozzarella over top, reserving the remaining half for later. Add the roasted vegetables evenly to the pizza and top with remaining mozzarella cheese. Add the fresh rosemary (optional) and bake for about 25 minutes or until the cheese is bubbling and the crust is a lovely golden brown color.
Before serving add fresh basil, oregano or thyme (optional) and serve.