The Sunday Pizza - Ricotta Pizza

This week's Sunday Pizza is a Ricotta Pizza. Made with Ricotta Cheese and Fall Vegetables. It's from the PBS/Recipe site.  http://www.pbs.org/food/recipes/

Ricotta Pizza

Yield: Serves 4

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


Directions
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 - 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.

http://www.pbs.org/food/recipes/ricotta-pizza/