Roasted Fall Vegetable and Ricotta Pizza

MARTHA STEWART
9Ingredients
50Minutes
770Calories

Ingredients

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

    770Calories
    Sodium47% DV1120mg
    Fat38% DV25g
    Protein76% DV39g
    Carbs35% DV105g
    Fiber60% DV15g
    Calories770Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat10g50%
    Trans Fat3g
    Cholesterol55mg18%
    Sodium1120mg47%
    Potassium690mg20%
    Protein39g76%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate105g35%
    Dietary Fiber15g60%
    Sugars3g6%
    Vitamin A260%
    Vitamin C40%
    Calcium70%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.