roasted vegetable & ricotta pizza...

1 pound store-bought pizza dough, fresh, or thawed if frozen
8 ounces mozzarella cheese, grated (about 2 cups)
6 cups roasted vegetables
1 cup part-skim ricotta cheese
1/2 tsp dried rosemary leaves, (optional)

salt and pepper

Roasted Vegetables
1 pound (about 1 small) butternut squash, peeled, seeded, and cut into 1½ inch pieces
1 pound red new potatoes, (4-5), well scrubbed and quartered
1 medium red onion, peeled and quartered
1 pound carrots (3-4 medium) halved lengthwise, if thick, and cut into 1½ inch lengths
2-3 cloves garlic, peeled and smashed
2 tablespoons olive oil
Coarse salt and ground pepper

To roast vegetables, cut in to similar size (1 1/2 inch) cubes. Place on baking sheet and drizzle with olive oil and salt & pepper. Roast at 450 degrees 40-45 min, tossing half way through, until golden brown and crisp on the outside.

For pizza:
Preheat oven to 475°. Brush a large baking sheet 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.

I have been intrigued by this recipe from Everyday Food for quite some time and decided this weekend to give it a try. It was delicious!! First of all, any vegetable is better when roasted. Then add bread & cheese to the mix and you have yourself a winning combination. If you have leftover roasted vegetables you can reheat them with a little chicken broth, then puree for a yummy soup.