Roasted Fall Veggie & Ricotta Pizza

INGREDIENTS:

*Olive Oil, for baking & drizzling
*Flour, for dusting
*1 pound store-bought pizza dough, fresh, or thawed if frozen
*8 oz. part-skim mozzarella cheese, grated (about 2 cups)
*1 cup part-skim ricotta cheese
*1 TBSP fresh rosemary leaves, (optional)
*Coarse salt and ground pepper
*6 Cups roasted fall vegetables (butternut squash, red potatoes, onions, carrots & garlic)

METHOD:

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

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. 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.

**MY TIPS:

To make the roasted veggies mentioned above, combine all vegetables with a bit of oil and roast for 40-50 minutes in an oven heated to 450 degrees.