Pizza. Pizza. Pizza. Please.
I love pizza, sometimes a slice of cheese pizza is just what I need. Then there are days I am searching on Pinterest, and come across a board with all these fancy looking dishes, and I think “Who had time for meals like this?” Then I remember I am home around 2:30 in the afternoon, and I have no pets or children to worry about, so I have half of that time. I usually don’t want to spend the whole afternoon prepping food for dinner, but sometimes it’s relaxing to just slice veggies. Thankfully this recipe calls for lots of veggies.
Thankfully the hardest part of this pizza is peeling, and cutting the veggies. I cut the amount into 1/2 since Martha Stewart has a use for any type of leftovers which is wonderful, I do not. So it saved some time. Honestly the pizza isn’t that hard, its like constructing a “normal” pizza. I used a roll out pizza dough, and It turned out a little oddly shaped but good.
Click the here for this awesome, a little time consuming, but worth it pizza.
Here is the recipe incase you want to put your own spin on the veggies.
- Olive oil, for baking sheet and drizzling
- Flour, for dusting surface
- 1 pound store-bought pizza dough, fresh, or thawed if frozen
- 8 ounces part-skim mozzarella cheese, grated (about 2 cups)
- 6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and coarsely cut
- 1 cup part-skim ricotta cheese
- 1 tablespoon fresh rosemary leaves, (optional)
- Coarse salt and ground pepper
Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
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.
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.