Roasted Root Vegetable Pizza with Fontina


Homemade pizzas all start out as a blank slate and magically develop into a piece of artwork. Very similar to pasta in this way, all you need are the basics to begin creating: a wonderful crust, a hot oven, and imagination.  My Roasted Root Vegetable Pizza with Fontina started out with just those primary ingredients.  With the abundance of fresh root vegetables for sale during the Fall season I was interested in combining not only those root vegetables, but fresh herbs, and creamy fontina cheese on a tasty pizza crust.  True, it may sound odd to you to have potatoes, carrots, parsnips and the like on a pizza, but trust me—the natural buttery, earthy flavors of these roasted root vegetables are a welcomed addition to this piece of artwork—I mean, pizza.

A mixture of root vegetables sprinkled with herbs, ready to be roasted

A mixture of root vegetables sprinkled with herbs, ready to be roasted

WP_004132(To view this recipe, click on the blue title of the blog post above*)

Roasted Root Vegetable Pizza with Fontina

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: pizza


  • yellow cornmeal
  • 1 pizza crust (homemade or store bought)
  • 1 lb. mixed root vegetables (carrots, parsnips, turnips, radishes, new potatoes, rutabagas—your choice!)
  • 1 small red onion, cut into 2-inch pieces
  • 2 Tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 Tablespoon fresh sage, chopped
  • 1 Tablespoon fresh thyme, chopped
  • 8 oz. fontina cheese, shredded
  • 1 Tablespoon fresh parsley, chopped
  • 1/3 cup grated Parmesan cheese


  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. While the oven is preheating, wash and scrub the root vegetables. Cut into rounds of similar sizes so that they cook at a similar pace. Place the cut vegetables and cut red onion on the baking sheet. Drizzle with oil, season with salt and pepper, and sprinkle with fresh herbs. Bake for 25-30 minutes or until the vegetables are tender and lightly browned.
  2. Raise the oven temperature to 450 degrees. Line a large baking sheet with parchment paper and sprinkle with yellow cornmeal. Form the pizza crust into a large circle and place on the prepared baking sheet. Sprinkle the pizza crust with the shredded fontina cheese and then top with the roasted root vegetables and red onion. Top the pizza with the fresh parsley and Parmesan cheese; bake for 25 minutes or until the crust is browned and the cheese melted.

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