Autumn Vegetable Pizza

I’m bombarding you all with another fall recipe! It’s almost November which means only about 1 month left for these tasty autumn dishes before we get into the holiday season (don’t worry, we’ve got lots of fun winter recipes coming too!). In the meantime, jump on this roasted fall vegetable pizza while the veggies are still in season.

It’s another delicious pizza recipe! This truly is one of my favorites. It’s super easy set-and-go with the vegetables, then just grill and assemble your pizza. So simple! and this one even tastes amazing reheated. I keep mine for a week or so (if I can manage to make it last that long without eating) and just heat it up in the microwave for a minute, then it’s basically good as new.

Roasted Vegetables:
½ butternut squash, peeled, seeded and cut into small cubes
½ red onion, peeled and chopped into large chunks
2 cloves garlic, minced
4 mini gold potatoes, cut into quarters
2 carrots, cut into short sticks
1 tablespoon olive oil
salt and pepper, to taste
1 tube of refrigerated thin crust pizza dough
1 tablespoon dried thyme
8 ounces mozzarella cheese, grated
1 cup part-skim ricotta
salt and pepper, to taste
2 tablespoons olive oil

DoveWare Casserole Dish
6-8 servings
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes

1. Preheat your oven to 450 degrees Fahrenheit.
2. Place the cut vegetables and garlic in the casserole dish. Drizzle with olive oil and season with salt and pepper. Stir to combine.
3. Roast for 45 minutes until tender, stirring after 20 minutes. Remove from the oven and set aside to cool.
4. Set the Grillet™ to 375; let it heat a few minutes with the lid on.
5. While the Grillet™ is heating, lay the pizza dough on a cutting board. Cut it in half so you have two squares of dough. If desired, slightly stretch them to be rounder.
6. Take one piece of dough and carefully place it into the Grillet™. Cook for about 5 minutes until it has nice grill marks, then flip with heat-safe rubber tipped tongs.
7. After flipping, sprinkle with about half of the mozzarella, half of the vegetables, and dollop with half the ricotta. Season with half the thyme, salt, pepper, and drizzle 1 tablespoon of olive oil.
8. Place the lid on the Grillet™ and cook 5-10 minutes until the cheese is melted and bubbling. Use a large spatula to remove the pizza to a cutting board; cut into slices.
9. Repeat with the other piece of dough and remaining ingredients.

Recipe inspiration from Martha Stewart

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