You will love this recipe on a cold winter day, which is also perfect for vegetarians!
1. Preheat oven to 425°F.
2. Toss cut vegetables with 3 Tbsp. olive oil and the salt, rosemary, and thyme. Place on baking sheet and roast in oven for 10-15 minutes. Remove from oven and set aside. This step can be completed a day in advance.
3. Preheat oven to 400°F.
4. Unroll refrigerated Bistro Pizza Dough on enclosed parchment paper and baste crust with remaining 2 Tbsp. olive oil, leaving room for a crust along the edges. Sprinkle with 4 oz. of mozzarella. Top with roasted vegetables and sprinkle with Parmigiano Reggiano cheese.
5. Cook for 10-12 minutes. Remove from oven, slice, and serve.