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  1. Roasted Fall Vegetable & Ricotta Pizza

Roasted Fall Vegetable & Ricotta Pizza

01:05:00 6 servings, 1 slice (137 g) each
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6 servings, 1 slice (137 g) each

Enjoy the flavors of fall with our recipe for Roasted Fall Vegetable and Ricotta Pizza. Brussels sprouts, butternut squash and red onions are tossed with balsamic vinaigrette before roasting for the perfect topping for this delightfully seasonal ricotta pizza.

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Make It

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  • Heat oven to 400°F.
  • Cover rimmed baking sheet foil; spray with cooking spray. Toss vegetables with 1/4 cup dressing; spread onto prepared baking sheet.
  • Roast 35 min. Meanwhile, press pizza dough into 14x10-inch rectangle on baking sheet; brush with 2 Tbsp. of the remaining dressing. Add pizza crust to the oven for the last 20 min. of the vegetable roasting time.
  • Mix ricotta cheese, Parmesan and seasonings until blended.
  • Sprinkle pizza crust with mozzarella. Drop spoonfuls of ricotta mixture over pizza; top with roasted vegetables.
  • Bake 10 min. or until edges of crust are golden brown and mozzarella is melted. Drizzle with remaining dressing.

Serving Suggestion

Serve with a crisp mixed green salad.


  • 6 servings, 1 slice (137 g) each

Nutritional Information

Serving Size 6 servings, 1 slice (137 g) each
Calories 370
% Daily Value
Total fat 17g
Saturated fat 7g
Cholesterol 35mg
Sodium 750mg
Carbohydrate 42g
Dietary fibre 3g
Sugars 8g
Protein 14g
Vitamin A 60 %DV
Vitamin C 35 %DV
Calcium 20 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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