Rachael Ray'S Vegeterranean Pizza

• 1 (13 7/8 ounce) 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

1. Preheat oven to 425u0b0F.
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 425u0b0F 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.

salt, extra virgin olive oil, ricotta cheese, gouda cheese, garlic, onion, tomato, eggplant

Taken from www.food.com/recipe/rachael-rays-vegeterranean-pizza-213346 (may not work)