If you’ve been looking to make the past two days’ posts and need just the venue do to it, you’ve arrived. I’m not hating on college-town, delivery type pizzas, but if you’re looking for something a little more grown up, I give this my full recommendation.
Roasted Fall Vegetable & Ricotta Pizza
Serves 3-4
1/2 batch Life-Changing Pizza Dough
8 ounces mozzarella cheese, shredded
6 cups Roasted Fall Vegetables
1 cup ricotta cheese
1 tablespoon fresh rosemary
Salt & pepper
Olive oil
Preheat oven to 475 degrees. On a lightly floured surface, roll and stretch dough into a large oval to fit on a baking sheet.
Transfer to 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, about 20-25 minutes.
- ½ batch Life-Changing Pizza Dough (link above)
- 8 ounces mozzarella cheese, shredded
- 6 cups Roasted Fall Vegetables (link above)
- 1 cup ricotta cheese
- 1 tablespoon fresh rosemary
- Salt & pepper
- Olive oil
- Preheat oven to 475 degrees. On a lightly floured surface, roll and stretch dough into a large oval to fit on a baking sheet.
- Transfer to 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, about 20-25 minutes.
Recipe and photo from Martha Stewart.
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