Roast vegetable pizza
1
Just about any vegetable can be roasted and put on top of a pizza. Even roasted green beans and asparagus are delicious! Green vegetables should be added only for the last 10 minutes of cooking.
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- Roast vegetable pizza
Ingredients
- 2 Spanish (red) onions cut into wedges
- 1 zucchini, cut into thick slices
- 1 red capsicum, seeded and cut into 2cm squares
- 2 cups cubed kumara or pumpkin
- 12 button mushrooms, quartered
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, crushed
- 1 teaspoon dried chilli flakes
- 2 Lebanese breads
- 1/3 cup tomato paste
- Slices of bocconcini or grated mozzarella (optional)
- 3 teaspoons dried oregano
- Baby rocket leaves to serve
Method
Heat the oven to 200°C. Toss the vegetables (except baby rocket leaves and garlic) together with the oil and place on a baking tray lined with baking paper. Cook in the oven for 40 minutes then stir through the garlic and chilli flakes.
Turn the oven up to 220°C. Place the Lebanese breads on baking trays (you may need to cook them in two batches). Spread evenly with the tomato paste. Top with the roasted vegetables and bocconcini or mozzarella (if using). Sprinkle over the oregano and cook in the oven until the bases are crisp and the cheese has melted (about 12 minutes). Scatter with baby rocket leaves.
Serves 4
This recipe appears courtesy of Food for Life by Petrea King. Published by Jane Curry Publishing. RRP $35
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