Roasted Fall Vegetable And Ricotta Pizza

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
484
FAT
77%
CHOL
42%
SOD
45%

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Ingredients for 4 servings

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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