Serves 4-6
Olive oil
Flour for dusting
1 pound store-bought pizza dough (OR see recipe that follows: Wolfgang Puck’s Pizza Crust Dough )
8 ounces part-skim mozzarella cheese, grated (about 2 cups)
6 cups Roasted Fall Vegetables (will be 1/2 of the recipe that follows)
1 cup part-skim ricotta cheese
1 tablespoon fresh rosemary
Coarse salt and freshly ground pepper
Preheat oven to 475 degrees. Brush a large baking sheet with some olive oil or line with parchment paper.
On a lightly floured surface, roll out pizza dough into an oval 12×16 inches – or as large as your baking sheet will hold. Transfer to prepared baking sheet.
Sprinkle dough with half the mozzarella. Evenly distribute vegetables on the surface of the dough (move vegetables around so there is an even assortment of the different vegetables). Drop dollops of ricotta on top of the vegetables and use the remaining mozzarella. Sprinkle with rosemary. Very lightly drizzle some olive oil and add salt and pepper to taste.
Roasted Fall Vegetables Pizza – Prep
Bake until dough is golden and cheese and bubbly and slightly starting to caramelize. Remove from oven and let sit for 10 minutes before cutting and serving.
Store leftovers tightly covered in refrigerator.
- Used a full head of garlic.
- Substituted carrots with baby carrots; no need to halve or cut to prep.
- These are fantastic rewarmed and served on the side with a salmon, chicken or meat.
- Add chunks of beef and roast with the vegetables for a fantastic twist and marriage of flavors.
- If you are using this recipe with the Roasted Fall Vegetables Pizza, use HALF of this recipe for the pizzas. Plan accordingly by either making half or plan that you will have half of the roasted vegetables as leftovers.
Serves 8 OR makes 12 cups
2 pounds (about 1 medium) butternut squash, peeled, seeded and cut into 1 1/2-inch pieces
2 pounds red new potatoes (about 12-14), scrubbed and quartered
1 pound red onions (about 2 medium), peeled, quartered and separated
1 pound carrots (6 to 8 medium), halved lengthwise if thick & cut into 1 1/2-inch long -OR- 2 1/2 cups baby carrots
1 head garlic, peeled and individual cloves smashed
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets, lined with parchment paper or foil). Divide evenly and toss each pan with 1 1/2 tablespoons olive oil. Season with salt and pepper to taste.
Roast until vegetables are tender and beginning to brown, about 40-50 minutes; toss ingredients half-way through baking time and rotate baking sheets from top-to-bottom oven racks/shelves. Store leftovers in airtight container in the refrigerator.
Wolfgang Puck’s Pizza Crust Dough
- Used the full recipe of dough for the Roasted Fall Vegetable Pizza with Ricotta and Fresh Mozzarella.
- A very easy dough to handle that requires very little flour or additional oil to work with.
- Note: I don’t personally own the “Wolfgang Puck’s Pizza, Pasta & More!” cookbook as it’s already out of print. This recipe originates from that book and was featured on MarthaStewart.com. There are some generous used book listings of this title on Amazon.com. This may be the next book I add to the cookbook library. I was so impressed by this pizza dough!
Makes four, 8-inch pizza; two medium-sized pizzas OR 1 baking sheet sized pizza
One 1/4-ounce package active dry yeast
1/4 cup warm water
1 teaspoon honey
3/4 cup warm water
3 cups all-purpose flour
1 teaspoon coarse salt
1 tablespoon extra-virgin olive oil
In a small bowl, dissolve the yeast and honey in 1/4 cup of warm water; the yeast should get foamy (if yeast does not foam, start again with fresh yeast); set aside.
In a bowl of an electric mixer fitted with a dough hook, combine flour and salt. Add the olive oil yeast mixture and 3/4 cup of warm water and mix on low until the dough pulls away from the sides of the bowl and gathers around the mixer’s dough hook; the dough will be smooth, about 5 minutes.
Turn dough out onto a clean work surface and knead by hand until the dough is smooth and firm, about 2-3 minutes. Transfer dough to a large bowl and cover with a clean, damp kitchen towel. Place bowl in a warm spot and let it rise for about 30 minutes.
Depending on how many pizzas you’re making for, divide into even sized balls. Work each dough ball by pulling down the sides and tucking under the bottom of the ball; repeat 4 or 5 times. On a clean, unfloured surface, roll the dough balls under the palm of your hand until dough is smooth, but firm – about 1 minute. Repeat with remaining dough balls, if there are multiple. Cover with a damp towel, and let rest for 15 to 20 minutes. Prepare as needed and arrange desired toppings.