Rachael Ray's Vegeterranean Pizza

This is an easy-to-make, fabulous appetizer or main dish. Unlike other Mediterranean pizzas posted on the Zaar, this one features ricotta cheese as the base. The rest of the ingredients are easily substituted according to personal tastes. I like it with spinach, kalamata olives, sauteed mushrooms, and fresh Roma tomatoes.

• Ready In: 25 mins
• Serves: 6
• Yields: 1 pizza

Ingredients

• 1 (13 7/8ounce) can  refrigerated  pizza dough
•  salt & pepper
•  extra virgin olive oil
• 1  cup ricotta cheese
• 1  cup smoked gouda cheese or 1  cup mozzarella cheese, shredded
• 1  roasted garlic clove
• 1  cup  sliced onion, caramelized
• 1  cup sun-dried tomato
• 1  eggplant, grilled & chopped

Directions

1. Preheat oven to 425°F.
2. Grease cookie sheet.
3. Unroll dough; place on greased cookie sheet.
4. Starting at center, press out dough with fingers to form 15x10-inch rectangle.
5. Sprinkle with salt & pepper & lightly drizzle with extra virgin olive oil.
6. Bake at 425°F for 7 minutes or until crust just begins to brown. Remove from oven.
7. Spread ricotta, smoked Gouda, & roasted garlic on top.
8. Distribute onions, tomatoes & eggplant on pizza and put back in oven for 6-8 minutes or until crust is golden brown.