Roasted Fall Vegetable and Ricotta Pizza
PREP: 25 MINS TOTAL TIME: 50 MINS SERVINGS: 4
INGREDIENTS
Olive oil, for baking sheet and drizzling
Flour, for dusting surface
1 pound store-bought pizza dough, fresh, or thawed if frozen
8 ounces part-skim mozzarella cheese, grated (about 2 cups)
6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and
coarsely cut
1 cup part-skim ricotta cheese
1 tablespoon fresh rosemary leaves, (optional)
Coarse salt and ground pepper
DIRECTIONS
1 Preheat oven to 475 degrees. Brush a large baking sheet (preferably
rimless) with oil, or line with parchment paper, if desired, for easy
cleanup.
2 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.
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. Serve.
Winter Squash Dip
YIELD: MAKES ABOUT 6 CUPS
INGREDIENTS
1 winter squash (about 2 pounds), such as butternut or turban,
unpeeled, seeded, and cut into 3-inch pieces
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper, to taste
1 heads garlic, tops cut off to expose cloves
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
8 scallions, white and pale-green parts only, sliced 1 inch thick
2 chipotle chiles (canned in adobo sauce)
2 cups (16 ounces) sour cream
8 ounces cream cheese, room temperature
1 1/4 cups grated Parmesan cheese (about 4 ounces)
4 teaspoons fresh lemon juice
Paprika, for sprinkling
Roasted pepitas (pumpkin seeds), for garnish
Breadsticks, for dipping
DIRECTIONS
3 Preheat oven to 400 degrees. Place squash on a rimmed baking sheet.
Drizzle with oil, season with salt and pepper, and toss. Spread squash
in a single layer. Place garlic on a piece of parchment-lined foil. Drizzle
with oil, and wrap loosely. Place on baking sheet with squash. Bake
until squash is soft and golden brown, about 50 minutes. Let cool
slightly.
4 Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add
scallions, and cook, stirring occasionally, until softened, about 4
minutes.
5 Scoop flesh from squash, and transfer to a food processor. Squeeze garlic
from skins, and add to squash. Add scallions and chipotles, and pulse
until smooth. Add remaining 6 tablespoons butter, the sour cream,
cream cheese, Parmesan, and lemon juice, and pulse until just
combined but not smooth. Season with salt and pepper.
Pour into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour.
Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks.
Pumpkin Dip
YIELD: MAKES ABOUT 4 CUPS
INGREDIENTS
3 sugar pumpkins, about 2 pounds each
5 tablespoons olive oil, plus more for brushing pan
Coarse salt and freshly ground pepper
3 sprigs rosemary
2 garlic cloves, unpeeled
1 Cup grated Parmesan cheese
Crudites, bread, and crackers, for serving
Directions
DIRECTIONS
6 Preheat oven to 425 degrees. Slice the tops off of the pumpkins. Remove
the seeds, and discard. Drizzle the insides of the pumpkins with 1
tablespoon olive oil each. Season with salt and pepper. Place 1 sprig
each of rosemary and 1 clove of garlic into the cavity of each pumpkin.
7 Place the pumpkins in an oiled 11-by-13-inch pan, and bake in the oven
until the skin is easily pierced with a knife, 30 to 40 minutes. Remove
pumpkins from the oven, and allow to cool.
8 Carefully remove the flesh from the pumpkins, reserving shell from most
attractive pumpkin for serving. Squeeze roasted garlic from papery
skins; place in the bowl of a food processor. Add pumpkin flesh; puree
until smooth. If puree is watery or thin, place it in a fine-mesh sieve
lined with damp cheesecloth, and allow liquid to drain for 20 to 30
minutes.
Add the grated Parmesan and remaining 2 tablespoons olive oil to the
pumpkin mixture. Stir to combine. Adjust seasoning with salt and pepper if
necessary. Serve at room temperature in pumpkin shell with crudites, bread,
and crackers.
Apple Smokey Bacon Red Onion Pizza
Ingredients
1 Refrigerated Pizza Doug
½ lb Sharp Cheddar Cheese
2 Apples Sliced thin
½ lb Bacon – chopped
1 Small red onion
Spread out crust on baking sheet
Top w/ ½ of the cheddar cheese
Layer with thin apple slices
In separate pan, cook bacon and onion together
Once cooked, layer bacon and onion over apple slices
Top with remaining cheese
Bake 15-20 minutes at 400 degrees