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Prep Time
25 minutes
Total Time
50 minutes
Yield
Serves 4
Olive oil, for baking sheet and drizzling
Flour, for dusting surface
1 pound store-bought pizza dough, fresh, or thawed if frozen
8 ounces part-skim mozzarella cheese, grated (about 2 cups)
6 cups (about 1/2 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
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1st Keep
 lisabee
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