Homemade Roasted Vegetable Pizza {Vegetarian}

If you think about pizza you probably think of the frozen aisle or a cheap delivery take-away. So why consider spending the time to make your own? Well firstly this pizza is beyond delicious, it tastes like no take-away pizza I’ve ever had. The flavours, textures, the freshness of the ingredients, means this pizza is nutritious, healthy and will impress any guest. Plus you can pile on the toppings to your hearts content.

My mum makes the best pizza so we asked her to make her famous roasted vegetable one and we just did the photographing.

Recipe below

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For the dough

Ingredients

300g Strong Bread Flour

Tsp fast action yeast (we used Allison but supermarkets have their own brands)

Tsp of salt

Tbsp Olive Oil

100ml warm water

 

Method

  • Put the flour in a large bowl
  • Stir in the yeast and salt
  • Make a well in the flour and pour in the warm water and olive oil
  • Bring together with wooden spoon until you have soft, fairly wet dough, turn out on to lightly floured surface and knead for 5 minutes.
  • Put your ball of dough back into the bowl and cover with cling film (this works better than a tea towel as no air gets in and it prevents a skin from forming)
  • Leave for 1 hour to prove / rise
  • WHILST PROVING BEGIN THE TOMATO SAUCE / ROASTING YOUR VEG
  • After an hour, the dough should have doubled or so in size, remove the cling film and punch it, this is to remove the air
  • Roll out on lightly floured surface. Depending on your dish or baking tray you can have one large round/rectangle or make two smaller rounds/rectangles.

Homemade Tomato Sauce

Ingredients

1 tin of plum tomatoes

Fresh basil, torn

1 clove of garlic, crushed

Salt & Pepper to taste

1 heaped teaspoon of Sundried tomato paste

1 tablespoon olive oil

pinch of sugar

Method

  • Heat the olive oil in a saucepan
  • Add the crushed garlic, making sure it doesn’t burn
  • Add the tomatoes, salt, pepper and sugar
  • You now need to allow the sauce to reduce so you get a thick, concentrated sauce
  • Keep on a low heat, without a lid, for about an hour
  • Half way through add the torn basil
  • Once it’s ready remove from the heat and spread on your dough
  • You can also double your quantities and freeze half, this sauce makes a great base for pasta dishes too.

Roasted Vegetables Pizza Topping

Ingredients

Baby Peppers x6 (leave whole)

1 Courgette, sliced

½ small Aubergine, sliced

½ Red Onion (cut into wedges)

1 Mozzarella, sliced

50g Cheddar, grated (add more or less depending on your cheese tastes)

Dried Thyme

Tbsp of Olive Oil

Kalamata olives, around 12 (add more if you wish)

Torn basil to decorate

Method

  • Pre-heat the oven to 200 degrees (Fan) 220 degrees (no fan)
  • Prepare all the vegetables and add to a large bowl with the oil, salt, pepper and thyme
  • Mix well so everything is evenly coated
  • Spread out on a baking tray and roast for 45 mins

 

To Assemble the Pizza

  • The dough is rolled into whatever shape/dish you have
  • Spread the tomato sauce (leave a little edge around the dough)
  • Add the roasted vegetables
  • Then the olives
  • Cheese on top
  • Put it in the oven for 15 mins or so
  • Sprinkle with fresh basil
  • Serve immediately

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