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Autumnal Roasted Vegetables with Herbed Ricotta Cheese

Autumnal Roasted Vegetables with Herbed Ricotta Cheese Pizza Recipe
Cook Time: 10-15 min
Cook Temp: 400°


  1. Pre-heat oven to 450˚F and set oven rack to the middle position.

  2. Remove pizza from all packaging

  3. Toss the cut vegetables, Olive Oil, Kosher Salt, and chopped Sage Leaves. Then place them on a baking sheet lined with parchment paper. Bake at 400° until the vegetables begin to soften and brown slightly (35-40 minutes). Cool and reserve.

  4. Mix together the ingredients for the Herbed Ricotta. Spread the roasted and cooled vegetables on top of your Cheese pizza. Take care to leave clear spots of the pizza so that the cheese can brown. Place dollops of the herbed ricotta on top of the vegetables.

  5. Place pizza in the oven directly on the oven rack and bake for approximately 10-15 minutes, or until the crust is golden brown

  6. After removing the pizza from the oven, sprinkle torn Basil Leaves on top and drizzle with Balsamic glaze. And last but not least Enjoy!


  • 12″ HRI Classic Cheese Pizza

  • ½ cup of Butternut Squash, peeled, seeded, cut to 3/4″ cubes

  • ½ cup of Carrots, peeled, cut to 1/2″x2″ sticks

  • ½ cup Red Onion, cut to wedges

  • 4 New Potatoes, cut to wedges

  • 3 tablespoons Olive Oil

  • ½ teaspoon Kosher Salt

  • 4 Large Sage Leaves, coarse chop

  • ¾ cup Ricotta Cheese

  • 1 teaspoon Fresh Rosemary, chopped

  • 1 teaspoon Fresh Basil, chopped

  • ½ teaspoon Honey

  • Pinch of Kosher Salt

  • 3 Basil Leaves, torn (for garnish)

  • 1 tablespoon Balsamic Glaze (for garnish)