Roasted Veggie & Ricotta Pizza
1/2 medium butternut squash, cubed
6–7 red new potatoes, sliced
1 medium red onions, sliced
3 medium carrots, halved lengthwise and cut into 1 1/2-inch lengths
4 to 6 garlic cloves, peeled and smashed
2 tablespoons olive oil
Coarse salt and ground pepper
For pizza:
Olive oil, for baking sheet and drizzling
Flour, for dusting surface
1 pound fresh pizza dough
2 cups (8oz) mozzarella cheese, grated
1 cup ricotta cheese
1 tablespoon fresh rosemary
4 oz thick-sliced pancetta, cubed
Coarse salt and ground pepper
1. Preheat oven to 450°. Scatter vegetables and garlic between on a rimmed baking sheets lines with parchment paper; toss with oil, salt, and pepper.
2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheet halfway through. Remove from oven, set aside. (Drain any accumulated liquid before using on pizza.)
3. Increase oven temperature to 475°. Brush a large baking sheet with oil, or line with parchment paper.
4. 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.
5. 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.