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Roasted Vegetable Pizza


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Serves Makes 2-3 large pizza (2 with a thicker crust or 3 with a very thin crust) | Prep Time | Cook Time

Why I Love This Recipe

FEATURING: Grilled veggies (eggplant, zucchini/pattypan and carrots), onions, sweet peppers and chopped basil.

A lovely pizza! Save time by grilling your veggies ahead of time and making your dough ahead (up to 48 hours in advance).


Ingredients You'll Need

DOUGH
3 cups warm water
3 teaspoons instant yeast
3 teaspoons sugar
6 cups (900 g) all-purpose flour
3 teaspoons salt

GRILLED VEGGIES
1-2 zucchinis
1 pattypan squashes (optional)
1-2 carrots, whole
1/2 eggplant or more

TOPPINGS
1 onion, chopped
1-2 sweet peppers, chopped
1 jar of chopped kalamata olives (or other olives of your choice)
A bit of olive oil
500 ml of tomato sauce (you'll need a bit less)
Fresh basil, chopped (optional) - for garnish


Directions

MAKE THE DOUGH: In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5 minutes.
In a metal bowl, combine the flour and salt. Mix well. Add the yeast mixture gradually and mix with a wooden spoon or your hands. You can also use a food processor (if so, work with the dough hook) on medium speed. Mix until a soft ball forms. Don't overwork the dough.
Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking.
Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 30 minutes in warm and draft-free area. Cut the dough in two or in 3 (depending on how thick you want your crust - it will be thinner if you cut it in 3).
Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze.

MAKE THE GRILLED VEGGIES: Meanwhile, warm up your BBQ. Just cut your veggies in approx. 1/2 to 1 inch thick slices but leave the carrots whole or cut them in half, lengthwise. In a small bowl, mix olive oil and veggies. Using you hands or cooking brush, rub oil mixture on both sides of your veggies. Add a bit of salt and mix. Layer the veggies on the BBQ (without them touching or overlapping as much as possible). Cook 5-10 min/side until soft and grilled. Turn each piece and cook for another 5-7 min until the veggies look done (eggplant should be soft and zucchinis tender with a little crunch left)! When ready, turn heat off and set veggies aside. When they cool down a bit, chop them into bite-sized chunks.
PREPARE THE TOPPINGS: Chop the onions, sweet peppers and basil and set aside. Open your jar of olives and tomato sauce and set aside.

ASSEMBLE THE PIZZA: Heat the stove to 450F. While it heats up, assemble the pizza. Take out the dough pieces (2 or 3) and punch them down. Roll each piece with a rolling pin and place the dough on a lightly oiled pizza pan. Drizzle 1-2 tbsp of olive oil on top of the pizza dough and spread evenly. Add a few spoonfuls of your favourite tomato sauce and spread evenly. Distribute the grilled veggies and the toppings evenly. Add salt and pepper to taste. Cook the pizza for 15 minutes until the crust is slightly golden. As the pizza comes out of the oven, add a few chopped basil leaves (optional). Enjoy!


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