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Simple Recipe Alert! Roasted Fall Vegetable and Ricotta Pizza

Courtesy Martha Stewart

Ingredients

  • Olive oil, for baking sheet and drizzling

  • Flour, for dusting surface

  • 1 pound store-bought pizza dough, fresh, or thawed if frozen

  • 8 ounces part-skim mozzarella cheese, grated (about 2 cups)

  • 6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and coarsely cut

  • 1 cup part-skim ricotta cheese

  • 1 tablespoon fresh rosemary leaves, (optional)

  • Coarse salt and ground pepper

Directions

  1. Preheat oven to 475 degrees. Brush a large baking sheet
    (preferably rimless) with oil, or line with parchment paper, if desired,
    for easy cleanup.

  2. On a lightly floured surface, roll and stretch dough into a
    12-by-16-inch oval (or as large as will fit on baking sheet); transfer
    to sheet.

  3. Sprinkle dough with half the mozzarella. Scatter vegetables
    on top, and dollop with ricotta; sprinkle with remaining mozzarella and,
    if using, rosemary. Drizzle with olive oil; season with salt and
    pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.

Try a new recipe today!

Thanks MS!

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