Roasted Fall Vegetable Pizza with Ricotta Cheese

I got this from Martha Stewart's site and I loved it. I made this for our supper club last fall and I think some of the veggies did not cook long enough, the cook time for the veggies was longer for us than described in the recipe. I think that would have enhanced the overall taste much more, but we really enjoyed it!


ROASTED VEGETABLES

With just salt, pepper, a bit of oil, and a hot oven, nearly every vegetable becomes sublime.

To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using.

Prep: 20 minutes
Total: 1 hour 20 minutes


Serves 8; Makes about 12 cups

* 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
* 2 pounds red new potatoes (12 to 14), well scrubbed and quartered
* 1 pound medium red onions (about 2 to 3), peeled and quartered
* 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
* 4 to 6 garlic cloves, peeled and smashed
* 3 tablespoons olive oil
* Coarse salt and ground pepper

Directions

1. Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.


PIZZA:


Serves 4

* Olive oil, for baking sheet and drizzling
* Flour, for dusting surface
* 1 pound store-bought pizza dough, fresh, or thawed if frozen
* 8 ounces part-skim mozzarella cheese, grated (about 2 cups)
* 6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and coarsely cut
* 1 cup part-skim ricotta cheese
* 1 tablespoon fresh rosemary leaves (optional)
* Coarse salt and ground pepper

Directions

1. Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
2. 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.
3. 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.