Halloween the Jess Way

Today I:
Made ricotta but with cow's milk this time. Worked better.
Class, class
Work, work
Wedding dress shopped
Bought trick-or-treats
Made pizza dough
Made pizza
Opened the door for trick-or-treaters with a median age of 18 {who really weren't appreciative of the rad things i picked out for them like, mini play doughs, fake plastic teeth, finger traps, fake tattoos, little decks of cards, candy necklaces, chupa chups, pumpkin pencils...you know really cool things. i think i was north portland's version of the dentist who hands out floss. although, when a child (ie. under 10) actually came to the door they went right for the play dough with glee. }
Watched awesomely crappy tv with equally awesome hot guy while my awesome boyfriend watched his own awesome (-ly bad) movie
Drank a beer.

Autumn Root Veggie Pizza
1 pizza dough
1 lb. ricotta
1 sweet potato
1 squash (acorn, ambercup, carnival, delicata nothing too big)
2 carrots
2 parsnips
3 shallots
2 sprigs fresh rosemary
6 cloves of peeled garlic
1/2 cup pecorino, grana podano, assagio or your favorite hard-ish italian cheese
olive oil
salt & peppa

Cut veggies into 1 inch pieces of similar size so that they cook at the same rate. Put veggies and whole cloves of garlic on a bking sheet. Sprinkle generously with rosemary, salt & pepper and olive oil. Roast in a 400 degree oven for 45 minutes or until tender.

Roll dough and place on baking sheet. Layer the dough with the fresh ricotta, veggies and top with pecorino.

Bake in the oven for 15 minutes or until the crust is browned.

You can do this on a stone too but it was too big for me to fit it. Plus, the rectangle is kinda rad.