Roasted Fall Vegetable and Ricotta Pizza

I love roasted vegetables!  I changed some of the vegetables from the original recipe, so check Martha's website if you want to make it how she did :)

(photo from marthastewart.com)

• 
  
• ROASTED VEGETABLES
• 2 cups butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
• 1 sweet potato, peeled and cut into 1 1/2-inch pieces
• 6 red potatoes, well scrubbed and quartered
• 1 medium yellow onion, peeled and quartered
• 3 carrots, halved lengthwise, if thick, and cut into 1 1/2-inch lengths
• 3 garlic cloves, peeled and smashed
• 1 tablespoon olive oil
• Coarse salt and ground pepper
• 
  

Preheat oven to 450 degrees. Put vegetables and garlic onto a rimmed baking sheet; toss with oil, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.

Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. 

PIZZA

• Olive oil, for baking sheet and drizzling
• Flour, for dusting surface
• 1 pound store-bought pizza dough, fresh, or thawed if frozen
• roasted vegetables
• 8 ounces part-skim mozzarella cheese, grated (about 2 cups)
• 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.

http://www.marthastewart.com/339872/roasted-fall-vegetables