AUTUMN VEGETABLE PIZZA
Author: 
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 425 degrees. Arrange vegetables on a lined baking sheet and toss with olive oil, salt, and pepper. Roast for 25 minutes.
  2. Roll pizza dough out onto a lined baking sheet, about ½ inch thick. Layer on sliced mozzarella, spoonfuls of ricotta, and roasted vegetables.
  3. 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/