Roasted Vegetable Pizza

Roasted Vegetable Pizza

Can it really be almost October already?

I know I am not the only one who feels like September has gone by in a flash.

This is the conversation that I’ve been having with pretty much everyone in the last week.

Despite the noticeably cooler nights, the days have been comfortably warm and sunny, which might explain why I am not at the point of accepting that the month is nearly over.

Don’t get me wrong, I love fall. It is always one of my most favorite times of the year. Autumn feels like a time for new beginnings and good habits even more than New Year’s.

I have already started transitioning my cooking to the new season, but even though I see people wearing boots again, it is simply too early to push all things summer to the back of the closet to be forgotten until next year.

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Roasted Vegetable Pizza

The other day I debated whether to wear linen pants. Since it was 85 degrees and they were black, I decided I was good to go.

My denial continues every visit to the farmers market where the tomatoes maintain their significant portion of real estate.

Each week when I think summer vegetables will be gone, they are still there.

Accepting the inevitable chilly shift that is about to happen, I decided to have one last hurrah with those lingering veggies. I made a roasted vegetable pizza.

After making the dough and letting it rise for a bit, I preheated the oven to gear up for the vegetables.

Between two sheet pans, I arranged sliced tomatoes, zucchini, squash and red onions.

Roasted Vegetable Pizza

I put my pizza stone on one of the racks in the oven, so it had time to heat up. 

When the veggies were roasted and browned at the edges, I rolled out the dough.

Since the toppings for this roasted vegetable pizza are so weighty, I ended up making splitting the dough in half and baking two pizzas.

I spread tomato sauce on the base and then covered it with sliced tomatoes, zucchini, squash and red onions.

I went very light on the mozzarella because the pizzas needed to be to be all about the veggies. 

Once they were out of the oven, I sprinkled on baby arugula for some fresh peppery bite.

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Roasted Vegetable Pizza

Roasted Vegetable Pizza
  • Prep Time: 15 minutes + 2 hours rising
  • Cook Time: 12-14 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: Two 6-inch x 12-inch pizzas 1x
Scale

Ingredients

For dough
2/3 cup warm water
1/2 teaspoon dry active yeast
1/2 teaspoon granulated sugar
1 teaspoon olive oil plus more for bowl
1-1/2 cups bread flour plus more for work surface
1/2 teaspoon kosher salt

For pizza 12 heirloom tomatoes, sliced 1/4-inch-thick
2-3 medium zucchini and yellow squash, sliced 1/4-inch-thick
1/2 small red onion, sliced
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup tomato sauce
1/2 cup shredded fresh mozzarella cheese
1 handful baby arugula

Instructions

In a small bowl, combine the water, yeast, sugar and olive oil. Let stand until foamy, about 5 minutes.

In the bowl of a food processor, pulse the flour and salt. Add the yeast mixture and process until a ball of dough forms. Transfer the dough to an oiled bowl. Cover and let rise until doubled in volume, about 2 hours.

While the dough is rising, roast the vegetables. Preheat the oven to 400 degrees F with a pizza stone inside.

Toss the vegetables with 1 tablespoon olive oil, salt and pepper. Spread into a single layer. Roast for 25-30 minutes until the tomatoes have softened and the zucchini, squash  and onions are browned at the edges.

On a lightly floured work surface, roll out the dough into (2) ovals about 6-inches x 12-inches. Place the dough on the preheat pizza stone.

Spread the tomato sauce leaving a 1/2-inch border at the edges. Arrange the roasted vegetables on top and sprinkle with cheese. Bake for 12-14 minutes until the crust is golden and the cheese has melted. Top with arugula before serving.

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