Alright kids, gather 'round, because Mama has a treat for you! This is a (very Fall) roasted vegetable & ricotta pizza, which I first discovered 3 years ago in Martha Stewart's Everyday Food and have adored it ever since. I've adapted it and put my own spin on it just a bit, creating hands down one of the greatest pizzas I've ever had. It's a simple pizza- topping literally consists only of wonderful roasted fall vegetables (if you're into that sort of thing, and who isn't?), adorned with dollops of ricotta and mozzarella cheese, then drizzled with olive oil. Trust me, you deserve this kind of treatment. What I love about using your own pizza dough is that it allows for making your own "rustic" shape, which I find utterly charming. It just so happens that we are having this tomorrow night for the first time this year, and my mouth is literally watering just anticipating its wonderfulness. I promise you will not regret making this, and it guarantees to make you all warm and cozy inside! (And honestly, have I ever led you astray?)Roasted Fall Vegetable & Ricotta Pizza
Serves 4
Ingredients:
- Olive oil, for baking sheet and drizzling
- Flour, for dusting surface
- 1 pound store-bought pizza dough, fresh, or thawed if frozen (we absolutely love Trader Joe's fresh whole wheat pizza dough- it yields 2 nice sized thin-crust pizzas, perfect for our family)
- Approx. 2 cups (more or less) part-skim mozzarella cheese, grated
- 1 small butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
- 1 bunch golden beets, well scrubbed and halved (leave skin on until after done roasting)
- 2 red potatoes, well scrubbed and quartered
- 1 sweet potato, well scrubbed & cut into 1 1/2 in. pieces
- 2 leeks, rinsed well (to get rid of sand) halved lengthwise and cut in 1 1/2-in. lengths
- 3 medium carrots, halved lengthwise if thick, and cut into 1 1/2-inch lengths
- 3 garlic cloves, peeled and smashed
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 1-2 cups part-skim ricotta cheese (depending on your preference & how much you like)
- small handful chopped basil for topping (optional)
- *NOTE: This is a vegetarian pizza, but for those of you who MUST have a little meat with their meal, I'm sure this would taste amazing with some spicy Italian sausage, or even some salty prosciutto thrown on top!
Directions:
- Preheat oven to 450 degrees. Place vegetables and garlic on large rimmed baking sheet (or line with parchment paper, if desired, for easy cleanup); toss with olive oil, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper.
- Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them once halfway through. Let cool. Peel beets- skin is now soft enough to peel with your hands. Cut veggies into size of your preference- we use chunkier size veggies on this pizza, but you can make them bite size if you prefer.
- Turn oven up to 475 degrees. Brush a large baking sheet with oil, or line with parchment paper, if desired, for easy cleanup. (Alternatively, you can also use a pizza stone. I lightly oil mine, place in a 500 degree oven for about 15 min., lightly flour the stone and THEN place rolled pizza dough on top and proceed with pizza directions)
- On a lightly floured surface, roll and stretch dough into as large as will fit on baking sheet; transfer to sheet (if not using pizza stone).
- Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes.
- Once pizza is out of the oven, sprinkle chopped basil on top (optional). Serve.
Photo courtesy of www.marthastewart.com
No comments:
Post a Comment