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
- 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.
- 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.
- 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.
