While the vegetables are roasting for about 15 minutes, roll out the puff pastry. Use a fork to poke some holes in the dough roughly every 2 inches. This will make the dough crispy, yet fluffy. Using the Pizza Shovel
, slide the puff pastry into the oven and bake until the puff pastry feels firmer and the edges color light brown. Remove it from the oven and let it cool for a while.
Step 4: When the vegetables are almost done remove them from the grill. They are best when they are not yet browned but are softer to the touch. Chop the roasted garlic and mix with the ricotta and 2 tablespoons of honey. Cut a lemon in half and squeeze one half over the ricotta mixture.