Ricotta and Goat Cheese Pizza with Roasted Fall Vegetables
September means fall is approaching. And fall approaching means enjoying the delectable vegetables that come into season during this time of year. Lovely in-season butternut squash is the star of this tantalizing pizza atop a ricotta and goat cheese melty masterpiece.
Ingredients
- Phyllo Dough or Pre-made Pizza Dough, thawed (I used phyllo dough however its flakiness, while tasty, can be difficult to work with)
- 1 small butternut squash (sliced thinly)
- 1 c. cherry tomatoes, halved
- ½ white onion (sliced in thin rounds)
- 8 ounces goat cheese
- 1 1/4 c. ricotta
- 1 ½ T. chives
- 1 tsp. dried parsley
- ¾ tsp. minced garlic
- ½ tsp. onion powder
- ½ tsp. dried garlic
- 6 sprigs fresh thyme
- salt and pepper to taste
- olive oil
Directions
- Preheat oven to 350°F
- Place the sliced butternut squash and tomatoes on a small sheet pan. Drizzle with olive oil and season with salt and pepper.
- Roast vegetables until just soft and golden. Approximately 5-7 minutes.
- Place the onions in a small pan lightly coated with olive oil.
- Cook the onions on a low temperature until caramelized. They should be a rich caramel color when done.
- While the vegetables cook, add the goat cheese and ricotta to a bowl and stir until evenly combined.
- To the cheese mixture add the minced and powdered garlic, thyme, onion powder, parsley, chives, and salt and pepper to taste. Stir to combine.
- Place the puff pastry or pizza dough onto a greased cookie sheet. (I used a 12″x17″ cookie sheet). Curl the dough around each edge to form a small crust.
- Spread the cheese mixture evenly onto the dough.
- Add the vegetables evenly on top of the cheese mixture.
- Bake the pizza for 25 minutes or until the crust is golden brown and the cheese is melty.
- Remove from the oven and enjoy!
Guest Blogger: James Madison Dietetics
Emily Salvaggio
