|Servings||Prep Time||Cook Time|
|8||25 mins||25 mins|
|1.||Preheat oven to 475 °F (250 °C).|
|2.||Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.|
|3.||On a lightly floured surface, roll and stretch dough into a 12 x 16" oval (or as large as will fit on baking sheet); transfer to sheet.|
|4.||Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary.|
|5.||Drizzle with olive oil; season with salt and pepper.|
|6.||Bake until bubbling and golden, 20 to 25 minutes. Serve.|
|7.||Note: adapted from a recipe at MarthaStewart.com|
There are 303 calories in 1 serving of Roasted Vegetable and Ricotta Pizza.
Calorie split: 38% fat, 40% carbs, 22% protein.
|Serving Size||1 serving|