Roasted Fall Vegetable and Ricotta Pizza

Name: Roasted Fall Vegetable and Ricotta Pizza
Prep time: 25 min
Total time: 50 min
Yield: 4
Ingredients: olive oil; flour; 1 lb. store-bought pizza dough; 8 oz. part-skim mozzarella cheese; 6 c. Roasted Fall Vegetables; 1 c. part-skim ricotta cheese; 1 tbsp. fresh rosemary leaves (optional); Coarse salt; ground pepper

Published: Dec 29, 2009

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Yields:

Prep Time:

25 mins

Total Time:

50 mins

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Turn Roasted Fall Vegetables into an easy pizza with ricotta cheese and store-bought pizza dough.

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Ingredients

olive oil
flour
1 lb. store-bought pizza dough
8 oz. part-skim mozzarella cheese
6 cups Roasted Fall Vegetables
1 cup part-skim ricotta cheese
1 Tbsp. fresh rosemary leaves (optional)
Coarse salt
ground pepper

Directions

1. Step 1Preheat oven to 475 degrees F. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
2. Step 2On 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.
3. Step 3Sprinkle 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.