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Roasted Vegetable Focaccia

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Ingredients

6 tablespoons olive oil, divided

1 loaf frozen white bread dough, thawed

2 cups baby eggplant cubes, cut 3/4 inch

2 cups zucchini cubes, cut 3/4 inch

1 large red bell pepper, cut into 1 inch chunks

2 garlic cloves, minced

1/4 teaspoon salt

2 balls (8 ounces each) Wisconsin Fresh mozzarella cheese, thinly sliced

2 tablespoons minced fresh basil leaves

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