Roasted cauliflower is one of my favorite roasted vegetables. I know, in the midst of pumpkin and squash mania (aka October) I should be gushing about something orange, but I’m gushing about something white.

Typically I stick to the basics, and drizzle the cauliflower  with olive oil and season liberally with salt and pepper and roast until golden. But sometimes, once in a while, I add a little more flavah!

I loved this Italian twist with flavorful additions like capers and parmesan flakes. And I’m currently scheming up my next batch of roasted vegetables…

Martha (Stewart) strikes again.

I don’t have many of her cookbooks, but I’m a regular on her site and appreciate her knack for beautiful recipes using simple ingredients.

Her ricotta pizza combines simple ingredients that come together in minutes – perfect for weeknight dinners or those Friday nights when take-out is calling your name.

If you regularly read my blog, you know I have a little obsession with tortilla crust pizzas, but you can use whatever you prefer! Serve the pizzas with simply dressed greens or roasted vegetables.

Ingredients you’ll need:

• Crusts (tortillas, pre-made crusts, french bread, pita)
• Ricotta cheese
• Red Onion, sliced thin
• Mushrooms, roughly chopped
• Hard cheese like parmesan or romano
• Greens like arugula, spinach, or kale cut into ribbons

Steps:

• Prep crust if necessary (I always bake my tortilla first to get it a little crispy and then top)
• Spread with ricotta cheese
• Top with mushrooms, onions, arugula and flavorful cheese
• Bake until cheese is melty and toppings are golden brown

Martha’s Thinnest Crust Pizza with Ricotta & Mushrooms