Veg E. Pizza

root veggies are Excellent

I’ve had a hankering for pizza. Something doughy and crispy and cheesy. But why not include more veggies while I’m at it? This time, I went with a wintery mix of root vegetables, which I roasted to bring out the flavors. I like that the carrots and squash got sweeter and richer, and I really love the way the potatoes browned up, almost like home fries. Instead of red sauce, I made a white one from ricotta cheese and light cream. It was a great mix of flavors. I also like to make my dough the night before. It rises in the fridge and by the time I get home, there’s a nice dough ready to go.

Roasted Root Vegetable Pizza
For the pizza dough:
– 1 package of active dry yeast
– 1 teaspoon of sugar
– 1 cup of warm water
– 1 tablespoon of salt
– 2 tablespoons of olive oil
– 3 cups of flour plus more for rolling

For the roasted veggies:
– 3 carrots, peeled & cut into pieces
– 3 new potatoes, sliced
– 1 red onion, cut into wedges
– ¼ of a butternut squash, peeled & cut into pieces
– 5 cloves of garlic, peeled
– Olive oil
– Salt and pepper

For the pizza:
– 1 cup (8 oz) of part skim ricotta
– ½ cup of low-moisture part skim mozzarella, shredded – plus ½ cup cut into small pieces
– 1 tablespoon of light cream
– 1 teaspoon of minced garlic
– Dried oregano
– 1 lemon, for zesting
– Olive Oil
– Red pepper flakes
– Salt and pepper

To make the pizza dough: Put the yeast into a large bowl with 1 cup of warm water. Add the sugar and let it stand for 5 to 10 minutes. The yeast should come alive and start bubbling. Then add the salt and olive oil to the yeast. Stir in the flour a little at a time. When fully mixed, knead the dough with your hands. The dough should spring right back.

If you’re going to use the dough the next day, form it into a ball and place it in a clean bowl that has been lightly greased with olive oil. Cover with plastic wrap and place in the fridge. It should double in size overnight. (Let stand at room temperature for at least 15 minutes before rolling it out.) If you’re going to use the dough right away, let it rise in a warm place until it doubles in size, about an hour.

When you’re ready to make the pizza, heat your oven to 450º.

To roast the veggies: Place all of the vegetables in a bowl and drizzle with olive oil. Season with salt and pepper and toss. Transfer them to a rimmed baking sheet and roast until veggies are tender and starting to brown, about 20 minutes. Toss once while roasting to prevent sticking to pan.

Lightly flour a clean surface and roll out the dough. Then carefully transfer to a baking sheet lightly coated with olive oil.

In a bowl, combine the ricotta, shredded mozzarella, cream and garlic. Season with oregano, some lemon zest and pepper. Spoon the sauce onto the dough. Cover with the roasted veggies and the remaining mozzarella. Drizzle with some additional olive oil and a sprinkle of oregano and red pepper flakes. Bake for 20 to 22 minutes, or until the crust is golden. Cut into pieces and eat.

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One Comment on “Veg E. Pizza”

  1. Caroline says:

    The veggies make it so much healthier, right?! 😉 Awesome pizza, looks and sounds fantastic. Pretty sure I could eat that ricotta, mozzarella and garlic mixture on its own. mmmm!


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