Fall Harvest Arugula and Ricotta Pizza

by Christina Meyer-Jax, Tastemaker in Residence

Enjoy the nutrient dense deliciousness of fall vegetables and ricotta cheese with the sweet and savory balance of fig and balsamic vinegar.

Photo by Brenan Greene on Unsplash

Servings: (makes one 12” pizza)

Ingredients

Pizza crust of choice.  Make your own from a favorite recipe! Or choose a pre-made one to cut the prep time. To plus up your veggies in this recipe, you could choose a cauliflower crust option!

Pizza Toppings:

1/2 cup sweet potatoes (cut into small cubes)

½ cup zucchini (thin slices)

1 medium red onion (cut into thick slices)

½ cup red bell pepper (thin slices)

½ cup eggplant (cut into small cubes)

1 cup Arugula 

½ cup fig spread

1/3 cup part-skim ricotta cheese

½ cup part-skim mozzarella cheese

2-3 Tablespoons balsamic reduction (buy pre-made or make your own)

1 teaspoon sea salt (optional)

Instructions

1. On sheet pan roast sweet potatoes, zucchini, red onion, bell peppers, and eggplant at 350 degrees for 15-20 minutes (or until soften and slightly brown, may take sweet potatoes longer). Then set aside.

2. Spread a smooth layer of fig spread on pizza crust to desired level of thickness. I try to keep it light-medium.

3. Sprinkle on roasted veggies to cover the entire pizza.

4. Add teaspoon size dollops throughout entire pizza. Sprinkle mozzarella cheese over top.

5. Bake at 400 degrees until cheese is slightly melted.

6. Add Arugula to top of pizza and drizzle balsamic reduction and seas salt (optional) over top.

7. Bake again for ~ 5 minutes until Arugula is slightly wilted.

8. Pull out of the oven, and cool slightly. Then cut, serve and enjoy!