Roasted Fall Vegetable and Ricotta Pizza

Edf_oct06_howto_pizza_l

Prep Time 25m Total Time 50m

Ingredients in this Recipe

1 cup part skim ricotta cheese
1 pound store bought pizza dough, fresh, or thawed if frozen
1 tablespoon fresh rosemary leaves (optional)
8 ounces part skim mozzarella cheese, grated (about 2 cups)
Coarse salt and ground pepper
Flour, for dusting surface
Olive oil, for baking sheet and drizzling

Recipe Preparation

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