| 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 |
