Roasted Fall Vegetable And Ricotta Pizza

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
885
FAT
112%
CHOL
42%
SOD
54%

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Ingredients for 4 servings

1 lb store-bought pizza dough or homemade pizza dough

6 cups roasted fall vegetables, drained and coarsely cut

1 cup part-skim ricotta cheese

Roasted Vegetables

8 ounces part-skim mozzarella cheese , grated (about 2 cups)

1 lb medium red onion (about 2 to 3)

2 lbs butternut squash , peeled, seeded, and cut into 1 1/2-inch pieces

1/4 teaspoon pepper

4-6 garlic cloves , peeled and smashed

3 tablespoons olive oil

2 lbs red potatoes (12 to 14)

olive oil , for baking sheet and drizzling

coarse salt

flour , for dusting surface

ground pepper

1 lb carrot (6 to 8 medium)

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