I’m loving all things fall! I’m fully embracing the season, and tonight’s dinner demonstrated it well. This recipe is soon to become a fall favorite in our household!
Roasted Fall Vegetable and Ricotta Pizza
From Martha Stewart
- 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
- 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.
For the pizza crust, we used a Fabulous Flats Stone-Baked Pizza Crust. Fabulous Flats is the same company that makes the Tandoori Naan that I raved about when I made Balsamic Date Pizza a few months ago.
The Fabulous Flat pizza crusts are made with all-natural (no additives or preservatives) ingredients, and the taste is phenomenal. The crusts taste like authentic stone-baked pizza with lots of flavor and texture, just like you would buy from a really amazing pizza shop.
My favorite part about these pizza crusts is that there is minimal effort involved in preparing them. All you have to do is remove the crust from the package and top it with your favorite ingredients. It’s so easy– and there’s no awkward, sticky dough rolling.
My first piece of pizza…
and my second piece…
I loooovvvvveed the slightly golden ricotta on top of the pizza! It definitely added a little extra something to the meal!
P.S. Wendy, thank you for sending this recipe my way! It was delicious!!!
Dinner was filling, but, of course, I still had room for dessert: a handful of peanut butter and chocolate chips. I’m so predictable!
A magazine marathon is next on tonight’s agenda. I’m planning to relax in bed with my stack of magazines before drifting off into a long, deep sleep. Let’s hope my internal clock doesn’t wake me up at 7:00 am like it usually does on the weekends. So annoying!
Happy weekend, guys!