Winter Vegetables Pizza

Butternut squash, potatoes and carrots? Not your standard kind of pizza 🙂

  • 1 lb / 450 g butternut squash
  • 1 lb / 450 g new potatoes
  • 2 big carrots
  • 1 big red onion
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 1 lb / 450 g store-bought pizza dough
  • 8 oz / 225 g mozzarella cheese
  • 1 cup ricotta cheese
  • 1 tsp fresh rosemary leaves

  1. Preheat oven to 450° F / 230° C. Peel, seed and cut squash into 1″ / 2.5 cm pieces. Scrub potatoes and cut into quarters. Quarter carrots lengthwise and cut into 1″ / 2.5 cm long strips. Peel onion and cut into quarters. Mince garlic. Line a baking sheet with parchment paper and place vegetables on it. Toss with 2 tbsp olive oil, salt and pepper. Roast for 40 mins, until tender and beginning to brown.
  2. Meanwhile, line a big baking sheet with parchment paper. Roll the dough on a lightly floured surface into an oval as large as will fit on baking sheet and transfer to sheet. Grate mozzarella or cut into small dice.
  3. Increase oven temperature to 475° F / 250° C. Sprinkle dough with half the mozzarella, spread vegetables on top. Dollop with ricotta and sprinkle with remaining mozzarella and rosemary. Drizzle with 1 tbsp olive oil, season with salt and pepper. Bake for 20-25 mins, until bubbling and golden.