Roasted Vegetable Pizza

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Roasted Vegetable Pizza

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Published prior to 2008

Brrrr! Warm up your January-chilled kitchen by heating the oven to 500°F to bake this scrumptious pizza.

Crust
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup semolina flour OR coarse cornmeal
1 heaping tablespoon Pizza Dough Flavor
1 1/4 teaspoons salt
2 teaspoons sugar
2 tablespoons King Arthur Easy-Roll Dough Improver
2 tablespoons olive oil
1 teaspoon instant yeast
1 cup plus 2 tablespoons water

Filling
1 cup (8 ounces) ricotta cheese
1/3 cup prepared pesto sauce
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Topping
Roasted vegetables

Crust: Mix together all of the crust ingredients and knead -- by hand, mixer, bread machine or food processor -- until you've made a soft, smooth dough. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour. Gently deflate the dough, put it back into the lightly greased bowl, cover it, and refrigerate it for several hours, or overnight.

Filling: In a small bowl, combine the ricotta, pesto, Parmesan, and salt and pepper to taste. Refrigerate until ready to use.

Topping: On a lightly greased baking sheet, roast a variety of sliced vegetables (onions, tomatoes, peppers, etc.) until they're thoroughly cooked, but not quite brown. This should take about 25 to 30 minutes in a preheated 425°F oven.

Assembly: Divide the dough into two pieces (for a thinner crust), or leave it in one piece (for a thicker crust). Roll or pat each piece into the desired thickness and shape (the whole piece will make an 18 x 13-inch thick-crust pizza; dividing the dough in half will make two 12-inch thin-crust pizzas).

Place the crust(s) on lightly greased pan(s). Or oil the pan(s) heavily with olive oil, if you like a "deep fried" crust. Cover the crusts, and let them rest for 30 minutes while you preheat your oven to 500°F.

Baking: Place the crusts in the oven, and bake for 6 minutes. Remove them, deflate any bubbles if necessary, and spread with the cheese mixture. Layer on the roasted vegetables. Return the pizza to the oven, and bake for an additional 8 to 10 minutes, until the cheese is bubbly and the crust is golden brown. Yield: 1 medium-crust 18 x 13-inch pizza or 2 thin-crust (12-inch round) pizzas.

Reviews

1
  • star rating 10/24/2009
  • Grace from Mechanicsburg, PA
  • I traditionally make my own version of a veggie pizza, using KA whole wheat flour, KA bread flour and harvest grains in the crust. This one peaked my interest. I made a traditional one (husband's request) and this one (for me). Wonderful! Used a sun dried tomato pesto as the recipe hadn't specified what kind. Great meal, and very filling with the ricotta cheese. My husband told me I could definitely make this one again too. Very, very tasty.
1