Roasted Vegetable and Ricotta Pizza

Ingredients

• 1 whole wheat pizza crustNutrition
• 2 1/2 cups shredded part skim mozzarella cheeseNutrition
• 1 cup part skim ricotta cheeseNutrition
• 1 tbsp rosemaryNutrition
• 1 tbsp olive oilNutrition
• 1 cup chopped carrotsNutrition
• 1 cup sliced red onionsNutrition
• 1 cup diced new potatoesNutrition
• 3 cups cubed butternut winter squashNutrition

Directions

1. 1Preheat oven to 475 °F (250 °C).
2. 2Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
3. 3On a lightly floured surface, roll and stretch dough into a 12 x 16" oval (or as large as will fit on baking sheet); transfer to sheet.
4. 4Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary.
5. 5Drizzle with olive oil; season with salt and pepper.
6. 6Bake until bubbling and golden, 20 to 25 minutes. Serve.
7. 7Note: adapted from a recipe at MarthaStewart.com

Nutrition per serving

Related recipes

• Roasted Peaches

  74 kcal per serving

• Roasted Cauliflower

  106 kcal per serving

• Roasted Broccoli

  50 kcal per serving

• Roasted Vegetables

  113 kcal per serving

• Roasted Asparagus

  69 kcal per serving

• Roasted Parsnips

  147 kcal per serving