Who doesn’t love pizza, right? But sometimes you feel guilty picking up a greasy, thick slice. Calculate the cost of delivery, along with the calories, and it’s just not worth it!
Granted, this is not your traditional pizza. This pie is loaded with roasted onions, butternut squash, potatoes, and two types of cheese. It packs a buttery, hearty flavor, with more nutritional value than a tomato-sauced pie. Not to mention it fills your home with the aroma of roasted veggies!
Roasted Winter Vegetable Pizza
adapted from Everyday Food Magazine
serves 4
- Ingredients
- 1 tablespoon extra-virgin olive oil plus more for the dough and pan
- 1 lb (about 1 small) butternut squash, peeled, seeded, and roughly cut into cubes
- 4 to 6 small red or fingerling potatoes, scrubbed and sliced thin
- 1/2 a large red onion, cut lengthwise and then into wedges
- 4 to 6 garlic cloves, peeled, smashed, and chopped
- Flour
- 1 lb pizza dough (store-bought or fresh)
- 4 ounces part-skim mozzarella cheese, grated (about 1 cup)
- 3 cloves of garlic, chopped
- 1 cup part-skim ricotta cheese
- 1/2 tablespoon dried rosemary or 1 tablespoon fresh rosemary leaves
- Kosher salt and black pepper
Preheat oven to 450 degrees. Toss the vegetables with 1 tablespoon olive oil, garlic, kosher salt, and pepper. Place in one layer on a rimmed baking sheet. Line the sheet with parchment paper for easier cleanup! Roast for 40 minutes or until vegetables are soft, turning occasionally.
Dust a clean surface with flour. Roll the dough out into a thin square. If you don’t have a rolling pin, work the dough out with your hands. The more you stretch it out, the more the dough will begin to take shape. You can control the thickness of your pizza crust – I like mine fairly thin. Move the dough onto a baking sheet sprinkled with corn meal or sprayed with olive oil.
Using a pastry brush (or your fingers) coat the dough with a light layer of olive oil, from edge to edge. Sprinkle half the mozzarella onto the crust. Dollop chunks of ricotta evenly on top, then layer on the roasted vegetables. Sprinkle with remaining mozzarella and the chopped garlic. Add a pinch of kosher salt, and add cracked black pepper to your liking. If using dried rosemary, rub and crush it between your fingers to release the herb’s oils and sprinkle on top of pizza. Pop it in the oven for 20 to 25 minutes, until the crust and vegetables begin to brown.
Slice into squares and enjoy!