Roasted Root-Vegetable Pizza
Recipe information
Yield
serves 4
Ingredients
Olive oil
1 pound Basic Pizza Dough (page 364) or store-bought pizza dough, fresh or frozen (thawed)
8 ounces mozzarella cheese, shredded (2 cups)
6 cups (about 1/2 recipe) Roasted Root Vegetables, coarsely chopped (page 291)
1 cup ricotta cheese (8 ounces)
1 tablespoon fresh rosemary (optional)
Coarse salt and freshly ground pepper
Preparation
Step 1
Preheat oven to 475°F, with racks in upper and lower thirds. Brush a large rimless baking sheet with oil. Gently stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to prepared sheet.
Step 2
Sprinkle dough evenly with half the mozzarella. Scatter vegetables on top, then dollop with ricotta; sprinkle with remaining mozzarella and the rosemary, if desired. Drizzle with oil; season with salt and pepper. Bake, rotating sheet from top to bottom and front to back halfway through, until crust is golden, 20 to 25 minutes.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
