Roast Vegetable Pizza
by Andy McLellan
(Canterbury, UK)
This recipe is adapted from The Complete Tassajara Cookbook by Edward Espe Brown.
Ingredients
For the base:
4 oz (1/2 cup) wholemeal bread flour
4 oz (1/2 cup) white bread flour
1 tsp yeast
1 tsp sugar
1 tsp salt
1 tbsp olive oil
1/4 pint (1/2 cup) warm water
For the topping:
1 onion
2 cloves of garlic
3 tomatoes
1 courgette (zucchini)
Sun dried tomatoes
Kalamata olives
Fresh parmesan
Basil
Mint
Olive oil
Directions
1. Put the dried base ingredients in a bowl, followed by the oil and warm water.
Allow to stand for ten minutes then mix together and knead into dough.
Cover bowl and let rise for 30 minutes to an hour.
2. Chop vegetables and place in a roasting dish. Cover with olive oil, salt and pepper,
basil and mint. Roast until done (say 20-30 minutes) at 180 degrees C (350F).
Don't roast the olives and sun dried tomatoes.
3. Split dough into two and roll out into pizza bases using a rolling pin.
Cover with the roasted vegetables, olives and sun dried tomatoes and grate parmesan (or mozzarella) on top.
Put in the oven for 12-15 minutes at 180 degrees C (350F).
There you go. As easy as can be. Making the bases fresh is well worth the effort too.
You can of course just use white flour (or even all wholemeal) and vary the toppings as you like.
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