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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


  1. Preheat oven to 425°F.

  2. 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.

  3. Preheat oven to 400°F.

  4. 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.

  5. Cook for 10-12 minutes. Remove from oven, slice, and serve.

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