When holiday music starts blaring in the supermarket days before Thanksgiving, it’s easy to forget that we’ve still got almost a month left of fall to enjoy. For this pizza I gathered some of my favorite veggies of the season, roasted them just until tender, then piled them on the dough and topped them with luxurious, melty Camembert cheese. A post-bake drizzle of balsamic cuts the richness just a bit, and a hearty dose of rosemary, both baked on the pizza and sprinkled on top just before slicing, really drives home that fall feeling.
Makes one 12-inch pizza
- ½ pound purple sweet potato, peeled and sliced into ¼-inch-thick coins
- ½ pound multicolored carrots, peeled and sliced into ¼-inch-thick coins
- ½ pound Brussels sprouts, trimmed and halved
- Extra-virgin olive oil, for drizzling and brushing
- Salt and freshly ground black pepper
- 1 (14 to 16-ounce) ball Basic Pizza Dough or Slow-Rise Pizza Dough (or pre-made pizza dough)
- 1½ tablespoons chopped fresh rosemary, divided
- ¼ pound (4 ounces) Camembert (or other bloomy-rind sheep’s or cow’s milk cheese), thinly sliced
- Balsamic vinegar, for drizzling
Place your pizza stone or steel (if using) on an oven rack in the middle of your oven. If you plan to cook your pizza on a baking sheet, just place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 400°F.
To prep the toppings: Place the sliced veggies in a single layer on a rimmed baking sheet; drizzle with oil and season lightly with salt and pepper. Transfer to the oven and roast for about 15 minutes, stirring halfway through, until the vegetables are just tender. (Be careful not to let them brown too much, as they will be cooking more on the pizza.)
To stretch out the dough: Place the dough on a clean work surface and, using your hands, gently stretch it into a 12-inch square or disk, making sure that it retains the same thickness throughout (more or less).
If you’re using a pizza stone or steel: Dust a pizza peel or the back of a baking sheet with flour or cornmeal. Place the dough disk on the prepared peel.
If you’re using a baking sheet: Spray the baking sheet with cooking spray. Place the dough disk on the prepared baking sheet.
To top the pizza: Brush the dough lightly with oil, making sure to get all the way to the edges, then sprinkle with salt and pepper. Arrange the roasted vegetables in an even layer, sprinkle with half of the chopped rosemary, then place the sliced Camembert on top.
To bake the pizza: If you’re using a pizza stone or steel, 10 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone or steel using quick shimmying movements. Broil the pizza for 6 to 8 minutes until the crust is golden and the cheese begins to brown in spots. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone or steel to reheat under the broiler for 5 minutes before you cook the next one.
If you’re using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake for about 10 minutes, until the crust is golden and the cheese begins to brown in spots.
Remove the pizza from the oven and let it rest for 5 minutes, then sprinkle with the remaining rosemary, drizzle with balsamic and a little olive oil, and season lightly with salt and pepper, if desired. Slice and serve.