April 25, 2013

Pizza with Roasted Vegetables and Ricotta

I like a lot of different pizza combinations, but this is probably my favorite right now. I have never in general been a big fan of "white pizza." But this one is such a substantial pizza-- filling and satisfying and full of vegetables. I don't find myself missing the tomatoes. This pizza is sort of a whole other thing. I like to pile on a nice thick layer of vegetables. And the multiple layers of cheese don't hurt. It's so tasty with the puffed-up, baked ricotta sandwiched between layers of mozzarella, accented by a sprinkling of coarse salt and earthy rosemary. The beauty is you could use any combination of roasted vegetables you want or have, so it's a nice go-to meal for cleaning up odds and ends in your fridge. Or make a dinner involving roasted vegetables the night before, then plan on this the next night with the leftovers.  

Roasted Vegetable and Ricotta Pizza
slightly adapted from marthastewart.com
  • Pizza dough, risen and ready to use (dough recipe makes enough for two pizzas)
  • 8 oz. grated mozzarella
  • 1 C ricotta cheese
  • fresh or dried rosemary leaves
  • oil, coarse salt, and ground pepper
  • any combination roasted vegetables, such as this:
    • 1 lb. butternut squash, cut in 1 1/2-in. pieces
    • 1 lb. red new potatoes, quartered
    • 1 medium red onion, quartered
    • 3 medium carrots, halved lengthwise if thick, and cut into 1 1/2-in. lengths
    • 2 - 3 garlic cloves, peeled and smashed 
For vegetables: heat oven to 425/450. Toss vegetables in oil and salt and pepper in a roasting pan. Roast until tender and beginning to brown, 40 to 50 minutes, tossing occasionally. (Best to do ahead.) Let cool, then coarsely chop the vegetables.

For pizza: Roll out dough on floured surface. Put on pizza stone.

Sprinkle with half the mozzarella, then lots of vegetables. Dollop with ricotta, sprinkle with remaining mozzarella and rosemary. Drizzle with olive oil. Season with salt and pepper. Bake until golden, about 20 minutes.

You can use any excess roasted veggies not accommodated by the pizza topped with cheddar cheese in an omelet the next morning. 

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