If you have been looking to make a homemade pizza dough and something seasonal, I have just the venue do to it. You have arrived at your desired destination. I am not hating on low grade, 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! With some more roasted vegetables too. And once again, AUTUMN.
Autumn Vegetable Pizza
Makes two pizzas
2 carrots, quartered
2 red skin potatoes, sliced
1/2 onion, sliced
1/2 butternut squash, cubed
5 cloves garlic
1 tablespoon olive oil
A pinch of salt
A pinch of pepper
1 batch pizza dough
8 ounces fresh mozzarella, sliced
1 cup ricotta
Fresh rosemary
Preheat oven to 425 degrees. Arrange vegetables on a lined baking sheet and toss with olive oil, salt, and pepper. Roast for 25 minutes.
Roll pizza dough out onto a lined baking sheet, about 1/2 inch thick. Layer on sliced mozzarella, spoonfuls of ricotta, and roasted vegetables.
Bake for 30 minutes (adjusting according to package instructions if you’re using a store-bought dough). Top with rosemary.
- 2 carrots, quartered
- 2 red skin potatoes, sliced
- ½ onion, sliced
- ½ butternut squash, cubed
- 5 cloves garlic
- 1 tablespoon olive oil
- A pinch of salt
- A pinch of pepper
- 1 batch pizza dough
- 8 ounces fresh mozzarella, sliced
- 1 cup ricotta
- Fresh rosemary
- Preheat oven to 425 degrees. Arrange vegetables on a lined baking sheet and toss with olive oil, salt, and pepper. Roast for 25 minutes.
- Roll pizza dough out onto a lined baking sheet, about ½ inch thick. Layer on sliced mozzarella, spoonfuls of ricotta, and roasted vegetables.
- Bake for 30 minutes (adjusting according to package instructions if you're using a store-bought dough). Top with rosemary.
Adapted from Martha Stewart.