Homemade Pizza: Roasted Vegetarian Pizza

Do you love pizza?

I am sure that majority of us are pizza lovers, be it meat pizza or vegetarian pizza.

At least once a month, I would order a take-away at PizzaHut for a pan pizza that cost RM 5 ( USD 23 cents )!! That is SUPER CHEAP right?

My favorite is Hawaiian Pizza, Vegetarian Pizza and Seafood Pizza but the size of the pizza is way too small for the appetite of 4 person, isn’t it?

Forking out more money for Large pizza is out of my budget.

Hence, I decided to look for a simple pizza recipe where I can bake pizza anytime, any day that I wanted and I could save money too.

My kids and I had started to like Vegetarian Pizza because I had tried to embrace them the concept of consuming vegetables for good health and the nutritions of vegetable which are able to keep them strong, healthy and good bowel movements.

Honestly, I have not tried Roasted Vegetarian Pizza before. This recipe gave me the chance to prove it that pizza is REALLY EASY to prepare and roasted vegetables taste as good as meat toppings too.

I had thought whether or not to buy a readymade pizza dough or make my own homemade pizza dough with the protein flour.

If you are in a hurry, you could forget about making your own pizza dough. Just grab a packet of pizza dough or crust from the supermarket before your kids started to wail for food!

.Roast vegetables are as good as grilled vegetables. If you have time, go ahead, chop some of your favorite vegetables, grill them over the open grill or grill oven. Since I wanted to save time, I went ahead with roasting the cut vegetables over the frying pan which saves time and less hassle.

Don’t chop or cut your vegetables one night before hand because they will turn soft and mushy the next day.

Always make sure that the vegetables are fresh, chilled in the fridge and use appropriate size of the vegetable. For example, if you need eggplant, choose a small one, use up the whole eggplant, don’t leave the remainder in the fridge.

Roasted Vegetable Pizza

Ingredients:

• 1 and 1/2 cup protein or bread flour
• 1/2 tsp firmly packed dried yeast
• A pinch of salt
• 100ml warm water
• 1 tbsp olive oil

Pizza toppings:

• 1 small red pepper (capcium)-remove seeds, cut into squares
• 1 small zucchini-sliced
• 1 small aubergine  /eggplant- sliced
• 1 small onion-peeled and sliced
• 3 medium size tomatoes-remove seeds, cut into squares
• 2 tbsp pasta tomato paste
• Salt and pepper
• 150g grated cheese -any type

Method to prepare:

• In a big mixing bowl, sieve the protein flour, yeast and salt together.
• Make a well in the middle, pour in water and olive oil alternately to form a stiff dough.
• Knead for 10min.
• Use a pyrex bowl, grease with olive oil so that the bread dough does not stick to it.
• Transfer the bread dough into the bowl, cover with a plastic wrap and leave it at a warm place to rise double the original size. Top of the fridge is the best place to keep warm.
• Leave it to rise for 45min.
• Preheat the oven at 200C, place  the baking sheet on the tray.
• Place a pizza plate ( card board covered with foil wrap ).
• Heat up a frying pan with butter.
• Roast the red pepper, zucchini, eggplant and onion until toasted on both sides. A little charred is alright.
• Roast the tomatoes with the skin side up until a little blistered.
• Peel and discard the tomato skin. Mash up the flesh with pasta sauce, salt and pepper to taste.
• On a flat surface, sprinkle with flour, roll out the bread dough.
• Shape it into a round shape.
• The thickness of your pizza depends on your choice.
• Spread the tomato mixture all over the pizza surface.
• Decorate with roasted vegetables on top.
• Garnish with grated cheese on top.
• Bake the pizza for 30min until the cheese bubbles.
• Leave in the oven for 10min before cutting the pizza.

Makes around 6-8 slices

Written by peachpurple

Photo taken by pixabay

Article checked by plagium

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