Roasted Fall Vegetable and Ricotta Pizza

This is a really unique recipe and quite easy to prepare. I first saw this on PBS Everyday Food Recipes.

Roasted Fall Vegetable and Ricotta Pizza
Serves 4 | Prep time: 25 minutes | Total time: 50 minutes


Preheat oven to 475°. 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 Vegetables
Serves 8; Makes about 12 cups |Prep time: 20 minutes |Total time: 1 hour 20 minutes

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 ¼ 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. (To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using.)




ingredients
Olive oil, for baking sheet and drizzling (6-inch)
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 ½ 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
Roasted Fall Vegetables

2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1½ inch pieces
2 pounds red new potatoes, (12 to 14), well scrubbed and quartered
1 pound medium red onions, (about 2 to 3), peeled and quartered
1 pound carrots, (6 to 8 medium) halved lengthwise, if thick, and cut into 1½ inch lengths
4 to 6 cloves garlic, peeled and smashed
3 tablespoons olive oil
Coarse salt and ground pepper