Ricotta Pizza

Ingredients

• Olive oil for baking sheet and drizzling (6-inch)
• Flour for dusting surface
• 1 lb. store-bought pizza dough fresh, or thawed if frozen
• 8 ounces part-skim mozzarella cheese grated (about 2 cups)
• 6 cups (about ½ recipe) Roasted Fall Vegetables drained and coarsely cut
• 1 cup part-skim ricotta cheese
• 1 tablespoon fresh rosemary leaves (optional)
• Coarse salt and ground pepper

Instructions

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