Olive oil (for baking sheet and drizzling)
Flour (for dusting surface)
1 pound store-bought pizza dough (fresh or thawed if frozen - I love Trader Joe's pizza dough)
8 ounces mozzarella or Italian blend cheese (grated)
1 cup part-skim ricotta cheese
1/2 pound butternut squash (peeled, seeded and cut into 1 1/2 in cubes)
1/2 pound brussels sprouts (cut in half)
Salt & pepper
Preheat oven to 450 degrees F. Place vegetables on rimmed baking sheet (lined with tin foil or parchment paper for easy cleanup). Divide the vegetables evenly on the baking sheet and toss with olive oil, salt and pepper. Roast until the vegetables are tender (around 30-40 minutes) tossing them and rotating the baking sheet halfway through.
Preheat oven to 350 degrees and brush a large baking sheet with olive oil to insure pizza dough doesn't stick. On a lightly floured surface roll out the pizza dough to fit on baking sheet.
Sprinkle dough with half the mozzarella. Scatter the room temperature vegetables on top, dollop the ricotta, and sprinkle the remaining mozzarella on top. Drizzle with olive oil and season with salt and pepper. Bake until bubbly and golden (around 25 minutes).