AUTUMN VEGETABLE PIZZA
- 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2014/11/03/autumn-vegetable-pizza/
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