Roasted Fall Vegetable And Ricotta Pizza Recipes

ROASTED FALL VEGETABLE AND RICOTTA PIZZA

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

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.

ROASTED FALL VEGETABLES

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

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

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.