Ingredients for - Roasted Fall Vegetable and Ricotta Pizza
3.
1 lb. store-bought pizza dough
4.
8 oz. part-skim mozzarella cheese
5.
6 c. Roasted Fall Vegetables
6.
1 c. part-skim ricotta cheese
7.
1 tbsp. fresh rosemary leaves (optional)
How to cook deliciously - Roasted Fall Vegetable and Ricotta Pizza
1 . Stage
Preheat 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 . Stage
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.
3 . Stage
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.
![Roasted Fall Vegetable and Ricotta Pizza](https://tli.fra1.cdn.digitaloceanspaces.com/recipes/71/2a/63/712a63346f8c49ad31a0aab84796d76d-338-338.jpeg)
Recipe information
![Information icon - Master recipes](https://tli.fra1.cdn.digitaloceanspaces.com/icons/arrow-drop.svg)
Cooking:
25 min.
Servings per container:
4
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