Preheat your oven to 400 degrees. Prepare two baking sheets by lining with foil and coating lightly with non-stick spray. Chop all of the vegetables into one inch pieces and peel the garlic. Place all of the chopped vegetables into a large bowl or onto one of the baking sheets. Drizzle with olive oil, add the basil, and sprinkle lightly with salt and freshly cracked pepper. Toss the vegetables with your hands until they are well coated in oil and seasoning.
Divide the seasoned vegetables between the two baking sheets. Spread them out so that they are in a single layer and not piled on top of one another. Roast the vegetables in the oven for 45 minutes, or until they are shriveled and the edges are lightly browned. Stir the vegetables and rotate the baking sheets after the first 30 minutes of roasting.
While the vegetables are roasting, cut the French bread bread open like a hoagie roll. Spread 2 tablespoons of pesto over each open half (spread thinly) followed by 1/2 cup of ricotta on each half. The ricotta and pesto will mix slightly as you spread them on, that is okay.
After the vegetables are finished roasting, give them a taste and season with a bit more salt if needed. Transfer the bread back onto one of the baking sheets used for roasting the vegetables. Pile the roasted vegetables onto the bread and then sprinkle the shredded mozzarella cheese on top.
Pop the pizzas back into the oven (keep it set to 400 degrees after roasting the vegetables) and bake for an additional 5-10 minutes, or until the cheese is melted and the bread is crispy. Divide the pizzas into 6 or 8 equal sections and enjoy!
*This works best on soft “French bread” rather than real baguettes, which are much more tough. The bread can be divided up into 6 or 8 pieces before topping and baking, if it’s easier to manage that way.