with Dried Rosemary & Thyme
You will love this recipe on a cold winter day, which is also perfect for vegetarians!
1 pkg. Round & Thin Pizza Crust
1/2 cup red onion, cut into 3/4 inch pieces
1/2 large sweet potato, peeled and cut into 3/4 inch pieces
1/2 cup diced butternut squash, cut into 3/4 inch pieces
5 Tbsp. extra virgin olive oil, divided
1 tsp. kosher salt
1/2 tsp. crushed dried rosemary
1/2 tsp. dried thyme
3/4 cup grated Parmigiano Reggiano cheese
4 oz. mozzarella cheese
Preheat oven to 425°F.
Toss cut vegetables with 3 Tbsp. olive oil and the salt, rosemary, and thyme. Place on baking sheet and roast in oven for 10-15 minutes. Remove from oven and set aside. This step can be completed a day in advance.
Preheat oven to 400°F.
Unroll refrigerated Round & Thin Pizza Crust on enclosed parchment paper and baste crust with remaining 2 Tbsp. olive oil, leaving room for a crust along the edges. Sprinkle with 4 oz. of mozzarella. Top with roasted vegetables and sprinkle with Parmigiano Reggiano cheese.
Cook for 10-12 minutes. Remove from oven, slice, and serve.