Roasted Fall Vegetable and Ricotta Pizza

Time includes roasting vegetables.

• Ready In: 1 hr 55 mins
• Serves: 4

Ingredients

•  olive oil, for baking sheet and drizzling
•  flour, for dusting surface
• 1  lb  store-bought  pizza dough or 1  lb  homemade  pizza dough
• 8  ounces part-skim mozzarella cheese, grated (about 2 cups)
• 6  cups  roasted fall  vegetables, drained and coarsely cut
• 1  cup part-skim ricotta cheese
• 1  tablespoon fresh rosemary leaf (optional)
•  coarse salt
•  ground pepper

• Roasted Vegetables

• 2  lbs  butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
• 2  lbs  red potatoes (12 to 14)
• 1  lb  medium red onion (about 2 to 3)
• 1  lb carrot (6 to 8 medium)
• 4 -6  garlic cloves, peeled and smashed
• 3  tablespoons olive oil
• 1⁄4 teaspoon pepper

Directions

1. For Roasted Vegetables:
2. Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
3. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.
4. For the Pizza:
5. Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
6. On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
7. Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.