Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Roasted Root Vegetable Pizza: The Video!

I had great fun making another cooking video for you. It’s a “pizza blanco” topped with roasted root veggies, and boy howdy — it’s delicious!  Of course it’s easy to make, and you can use a thin, store-bought pizza crust for the base. To watch the video, just click the “play” arrow:

To subscribe to my YouTube channel (and please say that you will), just click the little picture of me at the end of the video. And in the comments field below, feel free to suggest other cooking, gardening, and household-how-to videos you’d like me to produce. I’m taking requests!

Here’s the printable:

Print
Roasted Root Vegetable Pizza

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 4 generous servings

A healthy, hearty, easy-to-make "pizza blanco."

Ingredients

  • 1 medium ‘Yukon Gold’ potato (unpeeled), cut into 1/8-inch slices
  • 1 medium turnip, cut into 1/8-inch slices
  • 1 large carrot, peeled and cut into 1 1/2-inch-long matchsticks
  • 2 medium parsnips, peeled and cut into 1/8-inch slices
  • 1 small onion, chopped
  • Olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 thin, pre-baked, store-bought pizza crust
  • 1 cup ricotta cheese
  • 2 cloves of garlic, minced
  • 1 generous teaspoon “Italian” seasoning
  • 1/2 to 1 cup shredded Asiago cheese

Instructions

  1. Center the oven rack, and preheat the oven to 450°F. Scatter all of the root veggies (except the garlic) on the baking sheet. Sprinkle them with the olive oil and the salt and pepper, and then toss them about with your hands until all are slick with oil. Put the baking sheet in the preheated oven, and give the veggies a toss every ten minutes until tender and beginning to caramelize – 30 to 40 minutes.
  2. Put the pizza crust on the rimless baking sheet. Spoon the ricotta cheese onto the center of the crust, and then spread it out (I use an offset spatula here) to within 1 inch of the edge. Sprinkle the minced garlic over the cheese. Distribute the roasted veggies evenly over the crust, dust with the Italian seasoning, and top with the Asiago cheese.
  3. Lower the oven temperature to 425°F. Slide the pizza directly onto the oven rack, and bake until the cheese melts and the edge of the crust begins to color – about 10 minutes. Slide the pizza back onto the rimless baking sheet, and then transfer to a wooden board. Slice and serve at once.
https://www.agardenforthehouse.com/2017/01/roasted-root-vegetable-pizza-the-video/

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BY | 32 Comments

Comments

  4. 4

    This absolutely looks delicious I am going to make it because I do not like red sauce on a pizza this is perfect for me

  5. 5

    Root veggies on pizza, I love it! Nice change from my broccoli, onions and peppers. I usually roast my root veggies and eat them right out of the oven. Now, I must try them on pizza with a little grated hard cheese, thanks to your video. I enjoy your website so much with your many
    “different” ideas. I was just thinking of getting out the milk jugs and planting perennial seeds. Was I surprised last year when I grew beautiful hibiscus bushes, with very little work, using your method. I guess you can teach an old dog, new tricks. Thanks Kevin.

  6. 6

    I have found that using hummus as a bottom layer for my pizza instead of tomato sauce is divine! Then I pile on whatever veggies that I have on hand. My husband puts cheese on his half and, since I am lactose intolerant, I leave the cheese off of my half. Try it sometime!

  7. 7

    Kevin, have you heard of a website called the Grommet? It is a great place to find inventor’s “gadgets”. There is at least one gadget that I am sure you would like. It is called the garlic twister. It works great and it cleans easily. I am one of your fans.

  9. 9

    This is the first video I’ve watched of yours. You seem as if you’ve made videos all your life. Impressive. Oh where was Lily?….

  10. 10

    This would be perfect for a rainy day like we are currently having. I like the idea of having lots of veggies rather than a ton of greasy pepperoni and sausage. And yes must have lots of garlic. Very good for your blood pressure and for keeping colds and flu at bay!

  11. 11

    Looks delicious, Kevin! Like the background music too. I will try this recipe only with a gluten free crust.

  12. 12

    I can’t stop drooling… looks devine! I’m off to the produce stand (live in Fl. 80degrees today) to stock up on veggies for my own pizza.
    Thanks Kevin

  14. 14

    Going to make this for sure!!! Kevin, I use a sharp meat cleaver to cut pizza and also a scissors which is easier than using one of the wheel cutters. Truly, this is so. Byzies.

  15. 15

    This recipe looks wonderful, Kevin.. We love roasted root veggies AND garlic. Can’t wait to try this one. Love and your site.

  16. 16

    Great video-loved your tips – “You do you” Can I use that ? Pizza looks divine-especially with that Cab. Keep up the great job 🙂

  19. 19

    Looks delicious! I appreciated your explanations and tips while you prepared the pizza. You asked for suggestions for future videos. Please make one demonstrating milk jug gardening. Do you garden with raised beds? That’s something I’m interested in learning more about. Keep the videos coming!

  20. 20

    After posting my previous post ( now that’s a mouthful) I delightfully discovered your herb raised beds garden! Indeed, you garden with raised beds. I so appreciate your relaxed writing style ( maybe the wine helps) and your detailed explanations. This retired teacher thinks details are critical. The sun just came up here in northwest Tennessee. I enjoyed beginning my day with you and your gardens.

  21. 21

    Kevin, whenever I see your email come up a little something inside me says “yay”! It’s a little gem/joy in that moment.
    Thank you for your passion and time. You do a beautiful presentation.
    Marietta

  22. 22

    Our weekend pick up of CSA has all those veggies in it. So I’ll plan on pizza this weekend. I also gave your website to my niece, who is starting to play around in the kitchen before going off to college in the fall. ~Sam

  23. 23

    Potato pizza is a staple in Italy and frequently saved this poor visitor of hunger and budget busting. It’s quite substantial, olive oily, salty, and is cut to whatever size you like. Otherwise, I would never have thought of putting potatoes on a pizza. Or turnips.

  24. 24

    This sounds like my kind of pizza, with all veggies. The sound of the crispy pizza crust getting cut into slices, made me crave pizza ! I learned useful tips while watching your latest video, Kevin.
    Also, I like the comment made from #6 Jean H, about using hummus as the bottom layer on the pizza. I would like to try the root veggies with hummus on a pizza, soon.

  25. 25

    This is a must try pizza idea!! We love roasted veggies of all sorts, what better way to jazz up a meal than have them top a pizza!! Thanks and loved the video 🙂

  27. 27

    Kevin, I love your e-mails. Your recipes with pictures are so nice, especially with your excellent photography. This video brings your recipes to a whole new level. Love it. You make cooking so interesting it is like we are in the kitchen with you. You take the time to show the whole process, including the chopping. Your method is so much better and realistic.

  29. 29

    I have loved your blog for a long time; seeing you on video is a real treat. Can’t wait to try the root vegetable pizza. Please do a video on winter sowing. Thanks.

  30. 30

    looks good for a party… ricotta on pizza, Never guessed. The video is great show! I especially liked the glass of wine at the end.

  31. 31

    I knew there was a reason I suddenly picked up Ricotta Cheese at the store yesterday. Love watching you at work!

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