Roasted Root Vegetable Pizza

Chop and peel your selection of root vegetables. I use: turnips, rutabagas, carrots, leeks, butternut squash, brussel sprouts, and anything else that is in season and looks wonderful and fresh at the market. Cut the vegetables all the same size, put vegetables in a bowl and drizzle with 2 tablespoons of olive oil, salt and pepper and 1 tablespoon of fresh thyme leaves. Mix well and spread onto a cookie sheet and roast until tender in a 400 degree oven. When roasting, be sure to turn vegetables over several times so they’ll roast uniformly on all sides. They should be nice and caramelized and just getting soft (not mushy) when they’re done.

Buy a pizza dough from your local pizzeria – roll out to a suitable size and brush both sides with olive oil. Grill both sides of the pizza until grill marks appear and dough is cooked. (about 3 minutes on each side). Remove from heat. Spread Mascarpone cheese over one surface of pizza. (Depending on the size of your pizza, you might not use the entire tub of Mascarpone)

After vegetables are done, adjust seasoning. Spoon vegetables over Mascarpone cheese. Place in a 350 degree oven until the cheese begins to bubble.

Remove from oven, let cool 5 minutes, slice and ENJOY!

*You can saute mushrooms, spinach, garlic in a little butter and add to your vegetables – just use your imagination and the veggies you and your family like to eat. Roasting the vegetables brings out their sweetness – you are going to Love this pizza!