AUTUMN VEGETABLE PIZZA

November 3, 2014

If you have been looking to make the perfect pizza dough and something seasonal and need just the venue do to it, you have arrived. I am not hating on college-town, delivery type pizzas, but this is a bit more grown up and I give it my full recommendation. It has a heartiness to it that is a bit reminiscent of a pierogi. Yes, a pierogi in pizza form.

 

AUTUMN VEGETABLE PIZZA
Serves 2 pizzas

1 batch perfect pizza dough
8 ounces mozzarella cheese, shredded
1/2 batch Roasted Fall Vegetables
1 cup ricotta
1/4 cup olive oil
1 tablespoon rosemary
Salt & pepper
Olive oil

Preheat oven to 450 degrees. On a floured surface, roll dough into a large rectangle to fit on a baking sheet.

PERFECT PIZZA DOUGH from Rachel Schultz

Transfer dough to baking sheet. Stir together ricotta and olive oil. Spread ricotta in an even layer over dough. Sprinkle with 3/4 of mozzarella. Top with roasted vegetables.

AUTUMN VEGEATABLE PIZZA from Rachel Schultz-2

Sprinkle remaining mozzarella over vegetables. Drizzle with additional olive oil. Season with salt & pepper and rosemary. Bake for 20 minutes.

AUTUMN VEGETABLE PIZZA
 
Author:
Ingredients
Instructions
  1. Preheat oven to 450 degrees. On a floured surface, roll dough into a large rectangle to fit on a baking sheet.
  2. Transfer dough to baking sheet.
  3. Stir together ricotta and olive oil. Spread ricotta in an even layer over dough. Sprinkle with ¾ of mozzarella. Top with roasted vegetables.
  4. Sprinkle remaining mozzarella over vegetables. Drizzle with additional olive oil. Season with salt & pepper and rosemary.
  5. Bake for 20 minutes.

Adapted from Martha Stewart.

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Comments

  • Samantha

    I made this awhile back and it was SOOO GOOD! I love your recipes!!!

    • Rachel Schultz

      Thanks Samantha!

  • Popping by to say I LOVE the redesign and your new about page! (This pizza looks great, too – but that could be my Whole30 talking…)

    • Rachel Schultz

      Thanks Brigid! So happy it’s being enjoyed.

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