I love roasted vegetables! And what better way to enjoy them than on a pizza? I am a huge fan of pizza, so trust me when I say that you cannot go wrong here. If you’ve never tried it, you really should. With just a hint of sweetness from the roasted vegetables, this pizza is full of flavor and simply delicious! Not to mention, it makes your house smell heavenly…
Roasted Fall Vegetable and Ricotta Pizza
olive oil, for baking sheet and drizzling
flour, for dusting surface
1 pound pizza dough, fresh, or thawed if frozen (see recipe below)
8 ounces part-skim mozzarella cheese, grate (about 2 cups)
6 cups (about 1/2 recipe) roasted fall vegetables (see recipe below), drained and coarsely cut
1 cup part-skim ricotta cheese
1 tablespoon fresh rosemary leaves (optional)
Coarse salt and ground pepper
Preheat oven to 475 degrees. Brush a large baking sheet 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.
Roasted Fall Vegetables
2 pounds butternut squash, peeled, seeded and cut into cubes
2 pounds red new potatoes, well scrubbed and quartered
1 pound medium red onions, peeled and quartered
1 pound carrots, halved lengthwise, if thick, and cut into 1 1/2-inch lengths
4 to 6 garlic cloves, peeled and smashed
3 tablespoons olive oil
salt and ground pepper
Preheat oven to 45o degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper); dividing evenly, toss with oil, 2 teaspoons 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 until halfway through. Serve hot or at room temperature.
Jim Lahey’s No-Knead Pizza Dough with Whole Wheat Flour
(from Joy the Baker)
makes 2 pizzas
2 3/4 cups bread flour
1 cup whole wheat flour
2 1/2 teaspoons active dry yeast
3/4 teaspoon salt
3/4 teaspoon granulated sugar
1 1/2 cup warm water
extra virgin olive oil for the pan
In a medium bowl, whisk together flour, yeast, salt, and sugar. Add warm water all at once. Using a wooden spoon, work the mixture together until fully incorporated. If necessary ditch the spoon and work the mixture together with your hands. The dough will be slightly shaggy. Cover the dough with plastic wrap and a clean kitchen towel. Let rise at room temperature for 2 hours.
After resting, dump the dough out onto a lightly floured work surface. Divide in half. If you’re only going to make one pizza, wrap the second piece of dough in plastic wrap, place in a ziplock bag, and place in the freezer. Defrost dough in the fridge overnight and allow to come to room temperature before pressing out into the pizza crust.
Working with one dough at a time, liberally oil a 13×18-inch rimmed baking sheet with olive oil. Place the rounded dough on the pan and stretch and press the dough out into a flat rectangle. If the dough springs bag as you’re pressing it out, simply wait five minutes to allow the dough to rest and then try again (I had to wait a good 10 minutes). The dough should be very thin. If the dough tears, don’t worry, just press it back together.
Until next time,