Best 2 Roasted Fall Vegetable And Ricotta Pizza Recipes

Indulge in a symphony of autumn flavors with our Roasted Fall Vegetable and Ricotta Pizza. This delectable dish showcases the bounty of the harvest, featuring a medley of roasted butternut squash, Brussels sprouts, and sweet potatoes. The roasted vegetables are perfectly complemented by creamy ricotta cheese, tangy goat cheese, and a drizzle of honey. Each bite offers a harmonious blend of sweet, savory, and earthy flavors.

In addition to the main recipe, we've included a collection of equally enticing pizza variations. Treat your taste buds to the hearty Sausage and Kale Pizza, where succulent sausage and earthy kale come together in a flavorful embrace. For a lighter option, try the Arugula and Prosciutto Pizza, where peppery arugula and salty prosciutto dance on a crispy crust. And for those who love a classic combination, the Margherita Pizza is a timeless delight, with its fresh tomatoes, basil, and gooey mozzarella cheese.

No matter your preference, these recipes offer a delightful journey through the flavors of fall. Each pizza is a culinary masterpiece, sure to impress your family and friends. So gather your ingredients, preheat your oven, and let's embark on a delicious adventure!

Let's cook with our recipes!

ROASTED FALL VEGETABLE AND RICOTTA PIZZA

Roasted Fall Vegetable and Ricotta Pizza image

Top this vegetable pizza with your favorite roasted winter squash.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 50m

Number Of Ingredients 8

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

Steps:

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

ROASTED FALL VEGETABLE AND RICOTTA PIZZA

ROASTED FALL VEGETABLE AND RICOTTA PIZZA image

Categories Vegetable

Number Of Ingredients 9

Ingredients

Serves 4
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

Steps:

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.

Tips:

Prep Vegetables Evenly: For uniform roasting and even cooking, cut vegetables into similar-sized pieces.
Use Parchment Paper: Line your baking sheet with parchment paper to prevent vegetables from sticking and for easy cleanup.
Roast Vegetables First: Roast vegetables before assembling the pizza to ensure they are tender and caramelized.
Use Fresh Herbs: Fresh herbs like thyme, rosemary, or basil add a burst of flavor to the roasted vegetables.
Quality Ricotta Cheese: Opt for high-quality, creamy ricotta cheese for a rich and flavorful pizza.
Grated Parmesan: Use freshly grated Parmesan cheese for a nutty and savory topping.
Bake at High Temperature: Bake the pizza at a high temperature to achieve a crispy crust and melted cheese.
Let Pizza Cool Slightly: Allow the pizza to cool for a few minutes before slicing to prevent toppings from sliding off.

Conclusion:

This roasted fall vegetable and ricotta pizza is a delightful vegetarian dish that showcases the flavors of autumn. The combination of roasted butternut squash, Brussels sprouts, and red onion with creamy ricotta cheese and tangy balsamic glaze creates a harmonious balance of flavors and textures. The crispy pizza crust provides a sturdy base for the flavorful toppings. This pizza is perfect for a cozy fall evening, served as a main course or as part of a larger spread. Whether you're a seasoned pizza maker or new to the art of pizza crafting, this recipe offers a delicious and visually appealing dish that will impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the bounty of the fall harvest.