As I’m sure you know by now, pizza is a weekly staple in our house. And it’s not just regular pizza. I love coming up with new ideas for toppings. Now that fall is in full swing, a whole new section of vegetables are available at the grocery store. Two weeks ago, I made a roasted butternut squash and kale pizza that was absolutely delicious {post here}. This time, I wanted to incorporate the butternut squash again, but add more vegetables — more specifically, fall vegetables. The red onion, carrots and baby potatoes were the perfect combination for this pizza. And there is something SO delicious about adding ricotta to the top of a pizza!! Thanks for reading!
Roasted Fall Vegetable Pizza
{what you will need}
1/2 medium-sized red onion, sliced into bite-sized chunks
1 butternut squash, peeled, seeded & diced
10-15 baby medley potatoes, quartered {I used these}
3-4 carrots, chopped
1/2 cup shredded mozzarella cheese
1 1/2 – 2 tablespoons basil pesto
4 tablespoons ricotta cheese
1 1/2 tablespoons Parmesan cheese
Olive oil
Pizza dough
Salt and pepper
{directions}
Preheat the oven to 400 degrees. Spray a rimmed sheet pan with cooking spray. Place the red onion, butternut squash, potatoes and carrots in a large bowl and toss with 3-4 tablespoons olive oil and salt and pepper. Transfer the vegetable mixture to the baking sheet and spread evenly into one layer. Roast for 30 minutes, turning with a spatula once at the 15 minute mark. To assemble the pizza: spread a thin layer of basil pesto on the pizza dough and place in the oven for 5 minutes. Remove from the oven and top with the shredded mozzarella cheese and roasted vegetable mixture. Finish with a few tablespoon dollops of ricotta cheese and top with Parmesan cheese. Bake for about 20 minutes until the crust is golden brown and the cheese begins to melt.
