Name: Roasted Fall Vegetable and Ricotta Pizza
Prep time: 25 min
Cook time: 25 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 -

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.