ROASTED FALL VEGETABLE AND RICOTTA PIZZA
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
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 & RICOTTA PIZZA
Enjoy the flavors of fall with our recipe for Roasted Fall Vegetable and Ricotta Pizza. Layers of Brussels sprouts, butternut squash, red onions and balsamic vinaigrette top this delightfully seasonal ricotta pizza.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Cover rimmed baking sheet foil; spray with cooking spray. Toss vegetables with 1/4 cup dressing; spread onto prepared baking sheet.
- Roast 35 min. Meanwhile, press pizza dough into 14x10-inch rectangle on baking sheet; brush with 2 Tbsp. of the remaining dressing. Add pizza crust to the oven for the last 20 min. of the vegetable roasting time.
- Mix ricotta cheese, Parmesan and seasonings until blended.
- Sprinkle pizza crust with mozzarella. Drop spoonfuls of ricotta mixture over pizza; top with roasted vegetables.
- Bake 10 min. or until edges of crust are golden brown and mozzarella is melted. Drizzle with remaining dressing.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
THIN-CRUST PIZZA WITH ROASTED VEGETABLES AND RICOTTA
The combination of sweet, tangy and earthy vegetables with salty Parmesan and creamy ricotta is addictive! It's just like one of my favorite frozen pizzas - only better.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield Two 12-inch thin-crust pizzas
Number Of Ingredients 21
Steps:
- Make the dough. Toward the end of the rising time, preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven.
- Line a rimmed baking sheet with foil; put the bell pepper halves on one side and the mushrooms on the other side. Drizzle with 2 tablespoons olive oil; rub all over the peppers and toss the mushrooms to coat. Arrange the peppers cut-side down and roast, turning the peppers and stirring the mushrooms occasionally, until the peppers are tender and browned and the mushrooms are tender and dry, 15 to 20 minutes; season with salt and pepper.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a medium nonstick skillet over medium heat. Add the onions, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender and lightly browned, 15 to 20 minutes (reduce the heat if the onions start to get too dark). Stir in 1/4 cup water, the tomato paste and sugar. Cook, stirring frequently, until the tomato paste is toasted and a few shades darker, about 10 minutes. Remove from the heat and stir in the vinegar; season with salt, pepper and more sugar, if needed. (The sauce should be slightly sweet and tangy.) Let cool.
- Remove the roasted peppers to a cutting board and chop; transfer to a large bowl and stir in the mushrooms, artichoke hearts and a pinch each of salt and pepper.
- On a lightly floured surface, cut one 1-pound ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered).
- Top the dough with half of the sauce, spreading it to the edge, then top with half of the roasted vegetable mixture and 2 tablespoons Parmesan.
- Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 3 to 5 minutes. Slide out the parchment from under the pizza. Continue baking until the crust is golden brown and crisp, 7 to 10 more minutes. Remove the pizza to a cutting board and dot with half of the ricotta. Drizzle with olive oil, season with salt and top with basil. Repeat to make another pizza.
- Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
- If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
ROASTED FALL VEGETABLES
With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h20m
Yield Makes about 12 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
- Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.
More about "roasted fall vegetable ricotta pizza recipes"
ROASTED VEGETABLE AND RICOTTA PIZZA RECIPE | MYRECIPES
From myrecipes.com
4.6/5 (29)Total Time 1 hrServings 6Calories 347 per serving
- Combine mushrooms and next 4 ingredients (through onion) in a large bowl; drizzle with 1 1/2 tablespoons oil. Toss. Arrange vegetables on a jelly-roll pan. Bake at 500° for 15 minutes.
- Punch dough down. Sprinkle a lightly floured baking sheet with cornmeal; roll dough out to 15-inch circle on prepared baking sheet. Brush dough with 1 teaspoon oil. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle 1/2 cup mozzarella over sauce; top with vegetables. Sprinkle 1/2 cup mozzarella and red pepper over zucchini mixture. Dollop with ricotta. Slide pizza onto preheated pizza stone. Bake at 500° for 11 minutes or until crust is golden. Sprinkle with basil.
ROASTED FALL VEGETABLE AND RICOTTA PIZZA RECIPE - DELISH
From delish.com
Cuisine American, ItalianEstimated Reading Time 50 secsServings 4Total Time 50 mins
- Preheat oven to 475 degrees F. 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.
- Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary.
ROASTED FALL VEGETABLE AND RICOTTA PIZZA RECIPE - FOOD.COM
From food.com
Servings 4Total Time 1 hr 55 minsCategory Yam/Sweet PotatoCalories 683 per serving
ROASTED VEGETABLE AND RICOTTA PIZZA RECIPES - FATSECRET.COM
From fatsecret.com
FALL VEGGIE AND RICOTTA GALETTE - PROUD ITALIAN COOK
From prouditaliancook.com
ROASTED FALL VEGETABLE AND RICOTTA PIZZA RECIPE - PINTEREST
From pinterest.com
FALL ROASTED VEGETABLE PIZZA - MARIN MAMA COOKS
From marinmamacooks.com
BAKED PASTA WITH FONTINA AND ROASTED MUSHROOMS
From amateurgourmet.com
ELAINA SCOTTO SHARES RECIPES FOR BAKED RICOTTA, PASTA AMATRICIANA
From today.com
ROASTED VEGETABLE AND RICOTTA PIZZA RECIPE — BITE ME MORE
From bitememore.com
ROASTED VEGETABLE AND RICOTTA PIZZA - RECIPE DETAILS
From fatsecret.com
ROASTED VEGETABLE PIZZA RECIPE - HELLO LITTLE HOME
From hellolittlehome.com
ROASTED VEGETABLE FLATBREAD - THE GIRL ON BLOOR
From thegirlonbloor.com
ROASTED VEGGIE AND RICOTTA PIZZA - 100DAYSOFREALFOOD.COM
From 100daysofrealfood.com
15 CROCK POT ROAST RECIPE - SELECTED RECIPES
From selectedrecipe.com
ROASTED FALL VEGETABLE AND RICOTTA PIZZA | KEEPRECIPES: YOUR …
From keeprecipes.com
ITALIAN-STYLE VEGETABLE SOUP - RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
ROASTED FALL VEGETABLE AND RICOTTA PIZZA RECIPE - TAMPA BAY …
From tampabayorganics.com
You'll also love