Roasted Fall Vegetable & Goat Cheese Pizza

Roasted Fall Vegetable & Goat Cheese Pizza

Pillsbury Pizza Crust, caramelized fall vegetables & creamy goat cheese make this easy, yet impressive pizza a hit!

Prep Time

25

Minutes

Total Time

1:30

Hr:Mins

Makes

4

Servings

1
small (about 1 lb.) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
2
red onions peeled and quartered
4
carrots halved lengthwise, if thick, and cut into 1 1/2-inch lengths
3
garlic cloves, peeled and smashed
2
Tbsp olive oil
1
Pillsbury Classic Pizza Crust
2
Cups Shredded mozzarella cheese
1
bunch (5-6 leaves) fresh sage or other fresh herbs (coarsely chopped)
3
Oz. Fresh goat cheese
1
Cup Shredded rotisserie chicken (optional)
Coarse salt and ground pepper to taste
  1. Prepare roasted vegetables: Preheat oven to 450 degrees. Toss vegetables & garlic with oil, coarse salt, and freshly ground pepper. Scatter on a baking sheet. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes.
  2. Prepare pizza: Reduce oven temperture to 425 degrees. Unroll dough on cool cookie sheet and press into 14x12-inch rectangle. Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with goat cheese; sprinkle with remaining mozzarella and chopped sage. Top with shredded chicken (if using). Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, about 20 minutes. Serve.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
1. Serve with a green salad & bottle of red wine to complete this easy fall meal. 2. Serves 8 as an appetizer. 3. Don't crowd the vegetables when roasting or they will steam rather than brown.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.