Roll out the dough to about ¼ to ½inch thickness. (Sprinkle flour on your work surface to keep dough from sticking to table or counter). Place rolled dough on a lined cooking sheet or pizza round.
Spread that delicious pesto heavily on the dough, but keep away from edges.
Begin to align your vegetables in a circular motion over the pesto, work from the outside in. (see pictures) I recommend placing the beets next to the tomatoes so they won’t bleed on the nice green zucchini and yellow squash.
Continue to assemble from the outside in until you have reached the middle, or run out of veggies.
Gently fold edges onto itself using your finger to pinch the dough and form a crease/fold.
Lay fresh rosemary sprigs on top of vegetables.
Bake for 30 to 45 mins on 375degrees. Until edges and crust are golden brown.
Finally, Bon Appetit! Enjoy!