I came up with this pizza in an effort to make dinner from previously purchased ingredients and what do you always have around during the winter? Root vegetables. You can use whatever you have on hand or whatever you like, the ones listed in the recipe below are the ones I used.

As for the dough, it can be homemade (especially if you’re obsessed with your new bread machine) or store bought. Some stores, like Whole Foods, sell fresh pizza dough.

Roasted Root Vegetable Pizza

1 small butternut squash, seeds removed, sliced into 1/8 inch thick slices

1 smaller sweet potato, peeled, sliced into 1/8 inch rounds

1 small delicata squash, seeds removed, sliced into 1/8 inch thick slices

Olive oil

Salt & Pepper

Pizza Dough

1 cup parmesan cheese

Preheat the oven with pizza stone, if using, to 350F. Toss squash and sweet potato slices in olive oil, salt and pepper. Spread on rimmed baking sheet and roast for 30 minutes or until tender when pierced with a fork. Meanwhile, work pizza dough into circle and let rise a bit longer until vegetables are done. Once vegetables are done, turn the oven temp up to 425F and spread veggies on pizza and sprinkle the parmesan on top.

Bake 20 minutes or until crust is nicely browned. Cut into slices and serve.