• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Marin Mama Cooks

Tasty foods for families

  • home
  • Recipes
    • Recipes Index
    • beverages
    • breakfast
    • lunch
    • after school snacks
    • dinner
      • burgers & patties
      • chicken
      • meats
      • meatless meals
      • Mexican
      • Pastas
      • pizza
      • seafood
    • side dishes
      • breads and grains
      • popovers
      • potatoes
      • salsas
      • sauces
      • veggie burgers and patties
      • Veggies
    • Desserts
      • brownies and bars
      • cakes and cupcakes
      • chocolate
      • Cookies
      • pies and tarts
    • meatless meals
    • salads
    • dressings
    • Soups
    • smoothies & juices
    • family favorites
    • most popular recipes
    • weeknight dinners
    • kale
    • Quinoa
    • weekly dinner menu
  • how to
  • random
  • videos
  • about me
  • work with me

fall roasted vegetable pizza

November 19, 2015 by Marin Mama 1 Comment

fall roasted vegetable pizzaMy last post showed you all how to roast seasonal fall vegetables, so here’s a great and simple way to turn them into a meal, top them on a PIZZA! Topping a pizza with roasted vegetables, some fresh rosemary and a few dollops of ricotta turn a plain-Jane pizza into an amazing sweet, savory gourmet meatless pizza. That was a mouthful, but this fall roasted vegetable pizza has all of that, and then some!

This roasted vegetable pizza is a meal in itself and 1 to 2 pieces are all you’ll need because its got a lot going on besides just cheese!  This is not your plain-Jane cheese pizza folks! The red onions and rosemary are my FAVORITE toppings on the pizza! The red onions are all caramelized and sweet, but sweet in a super great way, not in a sugary over the top way. I think roasting them with the coconut oil brings out their sweetness. The red onion and rosemary pair well with the mild flavors of the ricotta and mozzarella, and of course the other roasted vegetables. The color and flavor profile on this pizza is stunning and will “wow” any guests that you serve it up to. You could even slice this pizza up into small squares, or triangles (if using a pizza stone) and serve it up as an appetizer!

This is also a great weeknight pizza because the vegetables can be roasted a day or two ahead of time, as they will heat up naturally while the pizza is baking. All you need to pair this pizza with is a simple green salad, such as my arugula salad with lemon vinaigrette. Come on, let’s make some pizza together…

fall roasted vegetable pizza

fall roasted vegetable pizza:

equipment needed: pizza stone or rimmed baking sheet, parchment paper
serves 4

  • 1 pound pizza dough at room temp – I love the pizza dough from Whole Foods
  • 2-3 tablespoons olive oil
  • 8 ounces (about 2 cups) shredded mozzarella cheese
  • 3-4 cups roasted fall vegetables, (combination of butternut squash, sweet potatoes and red onion) – see my post on roasting fall vegetables
  • 1/2 cup ricotta cheese
  • 2 sprigs of fresh rosemary leaves, (about 1 tablespoon) leaves roughly peeled off of the stem
  • few pinches of coarse sea salt
  • cornmeal and all-purpose flour for dusting

ingredients for fall roasted vegetable pizza

Important tip! Take out your pizza dough at least 30-45 minutes before you plan on rolling it out. I found to key to pliable pizza dough is to take it out at least 30-45 minutes before I roll it. The warmer the dough, the more pliable it will be. Cold pizza dough is tough and will not roll out easily.  

Preheat oven to 475 degrees, and position a rack in the lower third of the oven. I put the rack on the 2nd tier from the bottom.

Get out a rimmed baking sheet, pizza stone or whatever you use to cook pizza on, and dust it with some cornmeal. Note: If you’re using a rimmed baking sheet, line it with a layer of parchment paper and then dust it with cornmeal (see my note about aluminum below). The cornmeal helps to keep the pizza dough from sticking to the pan, and also helps to make the pizza crust a bit more crunchy.

Fact: Most commercial baking sheets are made of heavy-duty aluminum, which like aluminum foil will leach into your food, so always line your rimmed baking sheets/sheet pans with parchment paper. The parchment paper prevents the aluminum from leaching into your food, so it’s basically a barrier. Parchment paper also helps with clean up and to keep the dough from sticking to the pan.

Now, it’s time to roll out the dough! On a lightly floured work surface, roll out the dough into a rectangular shape or the shape of your pan. A thinner dough works better here, so try and get it on the thinner side.

Transfer the dough to the prepared baking sheet. Take a pastry brush and brush the dough all over with some olive oil, making sure to get the edges of the dough as well. This helps to get a crispy crust!

Now it’s time for the fun part, topping the pizza!

Sprinkle dough with half the mozzarella.

Scatter all the roasted vegetables on top.topping the pizza with the fall roasted vegetablesDollop the pizza with a bit of ricotta here and there.

Sprinkle with remaining mozzarella and rosemary leaves.

 Drizzle with olive oil, and season with a bit of coarse sea salt. Isn’t it just beautiful?topping the pizza with the fall roasted vegetables and cheeseBake the pizza in the pre-heated oven until the bottom of the crust is golden brown and the topping is bubbly, about 12 to 15 minutes.

My pizza takes exactly 12 minutes to cook to perfection each time, but ovens vary, so keep an eye on your pizza!

Slice up the pizza and serve it warm!
fall roasted vegetable pizzaThis pizza is best served up with a simple salad, like my arugula salad with lemon vinaigrette. arugula salad with simple lemon vinaigretteHere’s another one of our favorite meatless pizzas; broccoli rabe pizza!

broccoli rabe pizzaI honestly can’t believe that I’ve posted 4 times in the last week. I hope it’s not too much for you all, but I have so many ideas and recipes to share with you all and I just get excited and want to get them out to you!

Please take your time and make up what you can, when you can, there’s no rush. Also, please keep in touch and if you make something and love it, let me know!  If you adapt a recipe, let me know, as it’s not only helpful to me, but to my readers. Hey, we’re all chefs in the kitchen together, so let’s share the wisdom!  xoxo, Jacquelyn

5 from 1 reviews
fall roasted vegetable pizza
 
Save Print
Prep time
10 mins
Cook time
12 mins
Total time
22 mins
 
Roasting up the vegetables ahead of time (1 day or 2) makes this pizza the perfect weeknight pizza, as the pizza takes under 30 minutes from start to finish.
Author: Marin mama cooks
Recipe type: pizza
Serves: serves 4
Ingredients
  • 1 pound pizza dough, at room temp - I love the pizza dough from Whole Foods
  • 2-3 tablespoons olive oil
  • 8 ounces (about 2 cups) shredded mozzarella cheese
  • 3-4 cups roasted fall vegetables, (combination of butternut squash, sweet potatoes and red onion) - see my post on roasting fall vegetables
  • ½ cup ricotta cheese
  • 2 sprigs of fresh rosemary leaves, (about 1 tablespoon) leaves roughly peeled off of the stem
  • few pinches of coarse sea salt
  • cornmeal and all-purpose flour for dusting
Instructions
  1. Important tip! Take out your pizza dough at least 30-45 minutes before you plan on rolling it out. I found to key to pliable pizza dough is to take it out at least 30-45 minutes before I roll it. The warmer the dough, the more pliable it will be. Cold pizza dough is tough and will not roll out easily.
  2. Preheat oven to 475 degrees, and position a rack in the lower third of the oven. I put the rack on the 2nd tier from the bottom.
  3. Get out a rimmed baking sheet, pizza stone or whatever you use to cook pizza on, and dust it with some cornmeal. Note: If you're using a rimmed baking sheet, line it with a layer of parchment paper and then dust it with cornmeal (see my note about aluminum below). The cornmeal helps to keep the pizza dough from sticking to the pan, and also helps to make the pizza crust a bit more crunchy.
  4. Fact: Most commercial baking sheets are made of heavy-duty aluminum, which like aluminum foil will leach into your food, so always line your rimmed baking sheets/sheet pans with parchment paper. The parchment paper prevents the aluminum from leaching into your food, so it’s basically a barrier. Parchment paper also helps with clean up and to keep the dough from sticking to the pan.
  5. Now, it’s time to roll out the dough! On a lightly floured work surface, roll out the dough into a rectangular shape or the shape of your pan. A thinner dough works better here, so try and get it on the thinner side.
  6. Transfer the dough to the prepared baking sheet. Take a pastry brush and brush the dough all over with some olive oil, making sure to get the edges of the dough as well. This helps to get a crispy crust!
  7. Now it’s time for the fun part, topping the pizza!
  8. Sprinkle dough with half the mozzarella.
  9. Scatter all the roasted vegetables on top.
  10. Dollop the pizza with a bit of ricotta here and there.
  11. Sprinkle with remaining mozzarella and rosemary leaves.
  12. Drizzle with olive oil, and season with a bit of coarse sea salt.
  13. Bake the pizza in the pre-heated oven until the bottom of the crust is golden brown and the topping is bubbly, about 12 to 15 minutes. My pizza takes exactly 12 minutes to cook to perfection each time, but ovens vary, so keep an eye on your pizza!
  14. Slice up the pizza and serve it warm!
3.5.3208

Print Friendly, PDF & Email
  • Facebook0
  • Google+0
  • Twitter
  • Pinterest0
  • Email
0

Filed Under: dinner, family favorites, meatless meals, pizza, vegetarian, weeknight dinners Tagged With: dinner, meatless meals, pizza, veggies

Previous Post: « fall roasted vegetables
Next Post: last minute Thanksgiving ideas »

Reader Interactions

Trackbacks

  1. New Season, New Recipes - Fun Foods of Fall! says:
    September 30, 2018 at 6:35 pm

    […] a build-your-own pizza night where roasted fall vegetables (think butternut squash, cauliflower, red onions, sweet potatoes, carrots, kale) are the star. […]

    Reply

say something to Marin mama... Cancel reply

Primary Sidebar

Jacquelyn-Grandycircle

Hi! Welcome to Marin mama cooks! My name is Jackie Reale! I'm a natural chef, creator and manifestor. I showcase healthy recipes for the everyday cook.About Me...

  • Facebook
  • Instagram
  • Pinterest

Don’t miss a new recipe!

Search Marin Mama cooks…

most popular posts

favorite turkey burgers
oven roasted sweet potato halves
beet, carrot, apple and ginger juice - no juicer required
roasted whole beets without foil
How to de-stem and thinly slice kale
easy skillet chicken parmesan

how to make my lacinato kale salad

how to make perfect popovers

Marin mama on Instagram

marinmamacooks

Jackie Reale | Marinmamacooks
Overnight vegan, GF, DF refrigerator oats with chi Overnight vegan, GF, DF refrigerator oats with chia, almond butter and strawberries! This is such an easy grab-and-go breakfast! Also takes 5 minutes to make!
1/2 cup alternative milk of choice, I use almond or walnut milk 
1 TBL chia seeds
1/4 cup GF steel cut or rolled oats
2 TBL unsweetened shredded coconut 
1 TBL almond butter
1 TBL maple syrup - feel free to add more if you like things sweeter, or you can add 1 tsp vanilla on top of the maple syrup 
Pinch of pink Himalayan sea salt
Optional - Pinch of cinnamon 
2-3 strawberries cut into small pieces
Put above ingredients into a small glass jar, stir to combine everything, cover and refrigerate overnight! Enjoy cold, or pop in the microwave for 1 minute. Give a good stir before consuming. #overnightoats #overnightoatsrecipe #glutenfreerecipes #glutenfreebreakfast #veganbreakfast #quickandeasybreakfast #quickandeasyfood #healthyrecipes
New blog post! I’m going to be introducing a ser New blog post! I’m going to be introducing a series on the blog called, Recipes for Life. I’m not exactly sure what it truly is, or where it’s going to evolve to, but I do know that it’s going to be a place for me to journal my thoughts, share insights and to connect with you all on a new level.  I’ve been hearing the whispers to share in this way for a while, but I’ve been procrastinating and holding back, because I was waiting for the perfect message to put in a post, but I’ve learned that there is no perfect message, or perfect time to start anything new, there will always be an excuse and there will always be a self-created obstacle. Sometimes you just have to just start with a first draff, and get those words out as they are today, and trust that someone needs to hear those words, or message at this specific point in time. So that’s what I’m doing, I’m starting out in draft form and taking the first step. Check out the full post at marinmamacooks.com, or go to my insta profile for the link. #marinmamacooks #trusttheprocess #recipesforlife
New post! Easy oven roasted potatoes! Potatoes are New post! Easy oven roasted potatoes! Potatoes are in season, so I’m taking advantage of it. These roasted potatoes are family approved and loved, and make the perfect side dish, as they pair with just about anything. They also take under 30 minutes to roast up to crispy, browned perfection.  No need to pre-soak or boil these bad boys to get them browned and crispy, the cast iron skillet and broiler create the magic. Oh, don’t skip the red onion, as it adds a bacon-like flavor to the potatoes. Get the recipe by going to marinmamacooks.com or to my insta page for the link. #vegansides #vegansidedish #crispypotatoes #ovenroastedpotatoes #roastedpotatoes #fingerlingpotatoes #sidedishrecipes #glutenfreerecipes #glutenfreevegan
New post! Roasted red peppers! If you’re looking New post! Roasted red peppers! If you’re looking for ways to incorporate more veggies into your diet, then these roasted red peppers make it easy, as they are jam packed full of flavor! Roasting them with a bit of avocado oil and some Celtic sea salt adds a sweet smokey depth of flavor that’s hard to describe in words. These roasted peppers will be your new go-to, as they literally take no time to prep and bake up! They’re a great stand alone healthy snack, or make a stellar side dish that pairs with just about anything!  I make these at least 4-5 times a week, (if not more) as I use them in just about EVERYTHING. Click on the slides to see step-by-step photos and the recipe is below! 
INGREDIENTS:
*3 red, yellow or orange bell peppers, sliced into thin strips
*roughly 1/2 tablespoon avocado oil
*few pinches of fine Celtic sea salt

INSTRUCTIONS:
Pre-heat oven to 450 degrees.
Line a rimmed baking sheet with parchment paper.
Wash pepper, and holding from the top near the stem, slice the pepper straight down each side to form 4-6 big pieces. This keeps the seeds and ribs intact in the center and not all over your counter.

Slice the big pieces of pepper into thin slices.

Toss sliced peppers onto the baking sheet, drizzle them with avocado oil and a few pinches of sea salt, and mix them all together. 

Roast the peppers in the preheated oven for roughly 12-15 minutes, giving them a toss with some tongs around the 10 minute mark, until tender and slightly charred on the skins.
Eat them straight off the baking sheet, or let cool and store in a covered container in the fridge for up to 4 days.
Check out the full post to see some things you can pair these bad boys with! 
marinmamacooks.com.
Craving something salty and savory? Then you have Craving something salty and savory? Then you have to make these toasted, salted almonds! They are the BOMB and take no time to whip up! They’re super addicting, so you may find yourself sneaking back for more! They are teenager approved too! (see last photo) Recipe below plus step by step photos! 
•1 TBL olive oil 
•1/2 to 3/4 cup raw unsalted almonds 
•pink Himalayan sea salt to taste 
Instructions: 
Add 1 TBL olive oil to a skillet.
Set it over medium-low heat
Add almonds and stir to coat in the oil
keep an eye on them and stir occasionally until toasted brown 
Slide toasted almonds onto a paper towel lined plate to catch excess oil
Liberally sprinkle almonds with pink Himalayan sea salt! 
Let almonds cool for a bit.
Pour into a bowl and enjoy! 😋
New post! Oven baked forbidden black rice! This ov New post! Oven baked forbidden black rice! This oven baked forbidden black rice is my latest obsession! It’s SO easy to make, and comes out perfectly every time! It has an amazingly sweet, nutty and buttery flavor and this amazing chewy texture! It’s also naturally gluten-free and chock full of nutrients! YOU NEED TO MAKE THIS TODAY! You can link to the recipe in my insta profile. #forbiddenblackrice #blackrice #howtocookrice #glutenfreerecipes #ovenbakedrice #lotusfoods #kettleandfire #bonebroth #rice
New blog post! Gluten-free, dairy-free lemon 🍋 New blog post! Gluten-free, dairy-free lemon 🍋 olive oil pound cake! This cake is ultra-lemony, super moist and chock full of flavor! Once you start with one slice you won’t be able to stop! 🛑 go to my Instagram profile to find the link to the recipe! I hope you all love ❤️ it as much as we do!  #glutenfree #dairyfree #glutenfreedairyfree #glutenfreecake #dairyfreecake #lemoncake #lemonoliveoilcake #glutenfreedairyfreecake #glutenfreerecipes
New blog post! Vegan Brussels sprouts salad! Move New blog post! Vegan Brussels sprouts salad! Move over mixed greens and kale, there’s a new salad green in town, Brussels sprouts! This salad will be your go-to fall and winter salad, and is the perfect salad to bring to any upcoming holiday potluck!  It’s vegan, gluten-free and dairy-free!  I’m addicted to this salad and I hope you will be too! Click on the link in my profile for the recipe, or go to my website, marinmamacooks.com. #veganrecipes #vegansalad #dairyfreesalad #dairyfree #dairyfreerecipes #glutenfreevegan #glutenfreerecipe #holidayrecipes
New post on the blog! If you were to ask me what New post on the blog!  If you were to ask me what recipe I make the most often, it would be this lemon vinaigrette! This is honestly the best and simplest vinaigrette and is my go-to for everything! It doesn’t have any added sugars or other random ingredients that you can’t pronounce. Try it today and let me know what you think! Get the recipe by clicking on the link in my insta profile. #saladdressing #vinaigrette #saladdressingrecipe #salad #vinaigrettes
New post at Marin Mama Cooks! Baked lemon 🍋 chi New post at Marin Mama Cooks! Baked lemon 🍋 chicken breasts! These are DAMN good and a family favorite! They pair perfectly with just about anything! Go over to the blog and check out the recipe! This is the first of many recipes! Yay!! You can find the link at my Insta profile. #chicken #chickenrecipes #weeknightdinner #winnerwinnerchickendinner
Load More... Follow on Instagram

Footer

Privacy Policy

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT