Roasted Fall Vegetable And 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 VEGETABLES

Roasted Fall Vegetables image

With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 1h20m

Yield Makes about 12 cups

Number Of Ingredients 7

Ingredients

2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
2 pounds red new potatoes (12 to 14), well scrubbed and quartered
1 pound medium red onions (about 2 to 3), peeled and quartered
1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
4 to 6 garlic cloves, peeled and smashed
3 tablespoons olive oil
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.

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.

ROASTED VEGGIE PIZZA

Roasted Veggie Pizza image

A bold, flavorful garlic and basil pesto sauce is an awesome change of pace from traditional tomato-based pizza sauce. Roasted vegetables are a fantastic topping. Whenever I serve it alongside a standard meat pizza, this one's always the first to go!

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 slices.

Number Of Ingredients 15

Ingredients

8 to 10 medium fresh mushrooms, sliced
1 small onion, sliced
1/2 cup sliced green pepper
1/2 cup sliced sweet red pepper
2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon each oregano, thyme and dried rosemary, crushed
PESTO SAUCE:
1/2 cup coarsely chopped fresh basil
1/4 cup olive oil
1/4 cup grated Parmesan cheese
4 garlic cloves, minced
1 prebaked 12-inch pizza crust
1 large tomato, thinly sliced
2 cups shredded part-skim mozzarella cheese

Steps:

Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes., Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside. , Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables. , Bake for 15 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 643 calories, Fat 33g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 946mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.

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