Autumnal roasted veg, walnut, and ricottta pizza

This pizza is a bit out there, but I had some odd ingredients in my fridge that I wanted to use up. It turned out to be quite tasty and really rich - comfort food for the vegan soul.

Note that this will leave you with leftover roasted vegetables. But on the bright side, your crisper will suddenly seem roomy :-).

Autumnal roasted veg, walnut, and ricottta pizza

2 golden beets, chopped
3 small turnips, chopped
4 enormous mushrooms, chopped
1/2 head radicchio, chopped
2 shallots, minced
olive oil
freshly ground salt and pepper
vegan ricotta
1 clove garlic, minced
whole wheat pita bread, extra thin
Daiya mozzarella shreds
fresh walnuts, chopped

Pre-heat oven to 400. Combine the first four ingredients in a bowl, and toss with the olive oil and seasonings. Roast for 35-45 minutes until done to your liking. (The beets should still be on the firm side to avoid a mushy topping.) Reduce oven to 375.

To assemble pizzas: Smear pita with ricotta and sprinkle on some garlic. Pile on the roasted vegetables, then top with a little fake mozza and the walnuts. Bake for 10 minutes.