Roasted Vegetable and Ricotta Pizza

Ingredients

• 2 1/2 cups shredded part skim mozzarella cheese
• 1 cup part skim ricotta cheese
• 1 tbsp rosemary
• 1 tbsp olive oil
• 1 cup chopped carrots
• 1 cup sliced red onions
• 1 cup diced new potatoes
• 3 cups cubed butternut winter squash
• 1 whole wheat pizza crust

Directions

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