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Roasted Fall Vegetable And Ricotta Pizza

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Roasted Fall Vegetable And Ricotta Pizza

Ingredients

  • 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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Published 2014-09-09 13:13:20 (2 years ago).

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