Ingredients for - Roasted Fall Vegetable and Ricotta Pizza

1. Olive oil
2. Flour
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)
8. Coarse salt
9. Ground pepper

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.