Lemon-Ricotta Flatbread

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1 portion store-bought refrigerated pizza dough (about 1 pound)

1/2 cup whole-milk ricotta

-- About 1/2 small lemon, sliced paper thin; halved, if desired

1 tablespoon finely chopped rosemary

1 shallot, thinly sliced

1 tablespoon extra-virgin olive oil

-- Coarse salt and freshly ground pepper, to taste

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