Roasted Fall Vegetable and Ricotta Pizza

Ingredients

• Olive oil


• 
  
  Flour
  
  


• 1 p store fresh pizza dough


• 8 ounces part-skim mozzarella cheese


• 6 cups ) Roasted Fall Vegetables


• 1 cup part-skim ricotta cheese


• 1 tablespoon fresh rosemary leaves


• Coarse salt and ground pepper

Directions

1. 
   

   Step 1

   
   


2. 
   
   Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
   
   


3. 
   

   Step 2

   
   

   On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.

   
   


4. 
   

   Step 3

   
   

   Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.

   
   

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