Fall Vegetable Pizza from Chef Stefan

Chef Stefan from The Larkin Filling Station was in the kitchen this morning cooking up a recipe that is perfect for the first day of fall! He whipped up a vegetable pizza using fresh fall produce. For a delicious lunch head over to the Larkin Filling Station at 745 Seneca Street

Fall Vegetable Pizza (makes 4 personal pizzas)


2 cups Ricotta cheese

3 Parsnips

4 Red Potatoes

2 Carrots

2 Red onions

5 Sage leaves rough chopped (garnish)

2 cups pepper jack (shredded)

1 cup of olive oil

4 store-bought pizza crusts



Finely dice parsnips, red potato, carrot, red onion, toss in bowl with 1/4 cup oil, salt and pepper to taste.

Place mixture on baking sheet and roast until fork tender at 350 degrees for about 15 minutes.

Take your ricotta and place on pizza dough. Then arrange your roasted vegetables to your liking on your dough and sprinkle salt, pepper, and pepper jack cheese over top.

Bake until cheese has melted and crust is golden brown (about 5-10 minutes), then top with fresh sage

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