Wednesday, October 5, 2011

Fall Roasted Vegetable Pizza

For the past three or four years now every time autumn rolls around I get a craving for this Martha Stewart recipe. It combines wonderful fall veggies in the convenience and deliciousness of a pizza. Feel free to add your favorite winter squashes such as butternut or acorn squash and substitute veggies as you like. New potatoes are also an option for this pizza, something I normally don't include on mine.

First, you will need to roast the vegetables. You will need:

- 3 or 4 large carrots, sliced
- 4 cloves garlic, quartered or chopped
- medium red onion, sliced or chopped
- peeled and cubed butternut squash or other winter squash
- sliced new potatoes (optional)
- olive oil
- fresh or dried rosemary
- fresh thyme
- salt and pepper

Preheat oven to 475 degrees. Combine all chopped vegetables together on large rimmed baking sheet. Drizzle with olive oil and mix vegetables so all are coated with oil. Roast vegetables for 25-30 minutes or until tender.

Fall Roasted Vegetable Pizza Ingredients:

- olive oil
- 1 pound homemade or store bought pizza dough
- about 2 cups mozzarella cheese, shredded
- 6 cups of fall roasted vegetables (see above)
- 1 cup ricotta cheese
- 1 tablespoon fresh rosemary leaves
- salt and fresh ground pepper

Preheat oven to 475 degrees. Grease large baking sheet or brush with oil. On a lightly floured surface, roll and stretch dough and transfer to baking sheet. Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve hot.

This recipe is great as a meal on its own, but can also make a tasty appetizer for a dinner party or group gathering in the fall. Enjoy!