fall roasted vegetable pizza
 
Prep time
Cook time
Total time
 
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:
Recipe type: pizza
Serves: serves 4
Ingredients
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!
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2015/11/fall-roasted-vegetable-pizza/