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) , drained and coarsely cut Roasted Fall Vegetables
• 1 cup part-skim ricotta cheese
• 1 tablespoon fresh rosemary leaves, (optional)
• Coarse salt and ground pepper