Roasted Fall Vegetable Pizza with Ricotta

I wish I could properly describe to you how awesome this pizza is. This pizza uses the roasted veg I just told you about, in addition to fresh ricotta cheese. Each bite is different from the next, and I think I liked it cold the next day even better. Must try!

Roasted Fall Vegetable Pizza with Ricotta
Just the Tip / Inspired by Martha Stewart

Here’s what I used:

• olive oil, for baking sheet and drizzling
• flour, for dusting surface
• 1 pound store-bought pizza dough
• 8 ounces part-skim shredded mozzarella cheese
• 6 cups (about 1/2 recipe) Roasted Fall Vegetables, coarsely chopped
• 1 cup fresh ricotta cheese
• 1 tablespoon fresh rosemary leaves
• coarse salt and ground pepper

Here’s what I did:

1. Preheat oven to 475 degrees. Brush a large baking sheet with oil.
2. On a lightly floured surface, roll and stretch dough into a 12×16 oval (or as large as will fit on baking sheet) and transfer to sheet.
3. Sprinkle dough with half the mozzarella. Scatter veggies on top, and dollop with ricotta; sprinkle with remaining mozzarella and rosemary.
4. Drizzle with olive oil and season with salt and pepper. Bake until golden, 20-25 minutes.