Roasted Veggie and Ricotta Pizza
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You may be all about pumpkins right now, but it’s our culinary duty to remind you that many other delightful vegetables are also at their peak. High on our list: butternut squash, mushrooms and fennel. And as it happens, this trio makes for an excellent pizza-topping combo. We start by roasting the veggies, then we pile them onto store-bought dough covered in creamy ricotta cheese (no red sauce or mozzarella here). Add a sprinkle of black pepper, fresh rosemary and Parmesan, and you’ve got a dinner that’s totally in season.
Ingredients
½ butternut squash--peeled, seeded and cut into ½-inch-thick slices
1 pint mushrooms (such as oyster, cremini, chanterelle or a mixture), roughly chopped
1 head fennel, quartered and thinly sliced
4 shallots, halved and thinly sliced
4 tablespoons extra-virgin olive oil, divided
1 pound store-bought pizza dough
1 cup whole-milk ricotta cheese
1 tablespoon freshly ground black pepper
3 tablespoons roughly chopped rosemary
⅓ cup grated Parmesan cheese
Directions
1. Preheat the oven to 450°F.
2. Line a baking sheet with parchment paper, and toss the squash, mushrooms, fennel and shallots together on it. Drizzle 2 tablespoons olive oil over the vegetables, and roast until golden brown and tender, 20 to 25 minutes.
3. Drizzle the remaining 2 tablespoons olive oil onto another baking sheet and spread it with your fingers to evenly coat the base of the pan. Stretch the pizza dough onto the baking sheet. Press lightly around the edges to shape the dough into a ¾-inch-thick round.
4. When the veggies are done, remove them from the oven and set aside. Spread an even layer of ricotta over the pizza dough, leaving a ½-inch border around the edges.
5. Arrange the roasted vegetables on top of the ricotta, then garnish with black pepper, rosemary and Parmesan. Bake until the crust is golden and crisp, and the cheese is bubbly, 15 to 20 minutes. Cool at least 10 minutes before slicing and serving.
674 calories
28g fat
83g carbs
24g protein
10g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.