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fall roasted vegetable pizza
- prep: 10 min
- cook: 12 min
- total: 22 min
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Roasting up the vegetables ahead of time (1 day or 2) makes this pizza the perfect weeknight pizza, as the pizza takes under 30 minutes from start to finish.
Ingredients
- 1 pound pizza dough, at room temp - I love the pizza dough from Whole Foods
- 2-3 tablespoons olive oil
- 8 ounces (about 2 cups) shredded mozzarella cheese
- 3-4 cups roasted fall vegetables, (combination of butternut squash, sweet potatoes and red onion) - see my post on roasting fall vegetables
- ½ cup ricotta cheese
- 2 sprigs of fresh rosemary leaves, (about 1 tablespoon) leaves roughly peeled off of the stem
- few pinches of coarse sea salt
- cornmeal and all-purpose flour for dusting
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 684 % Daily Value *
- Total Fat: 17 g 26.2%
- Saturated Fat: 6 g 31.06%
- Trans Fat: 0 g %
- Cholesterol: 35 mg 11.69%
- Sodium: 2700 mg 112.49%
- Calcium: 367 mg 36.72%
- Potassium: 428 mg 12.22%
- Magnesium: 0 mg 0%
- Iron: 35 mg 194.64%
- Zinc: 0 mg 0%
- Total Carbohydrate: 108 g %
- Dietary Fiber: 5 g 21.36%
- Sugar: 4 g
- Protein: 23 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 158.29%
- Vitamin C 26%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch7
- Exchange - Vegetables0
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total8 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total0 oz-eq
