Roasted Vegetable Pizza
Yield: 6 pizzas
Start with the crust: Making it from scratch is half the fun. Our simple, delicious skillet crust needs just 30 minutes to rise, which gives you time to prep your toppings. Select something exotic, or go with whichever ingredients are on hand. Better yet, add dressed salad greens to the finished pizza for a one-dish meal.
Intimidated by the crust? Check the water temperature with an instant-read thermometer before adding the yeast. If the water temperature is between 100° and 110°, you're headed toward success. Still frightened? Use crust from a mix, or make it even easier by starting with a prepared crust: French bread, refrigerated pizza crusts, halved bagels, halved English muffins, focaccia, or pita pockets all work. Simply rub the crust with a halved garlic clove to boost the flavor. Enjoy pizza tonight!
-- Judy Feagin
- 1 medium red onion, cut into thin wedges
- 2 medium sweet onions, cut into thin wedges
- 6 medium red potatoes, each cut into 8 wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon chopped fresh rosemary
- 6 ounces goat cheese
- 6 8-inch Crisp Parmesan Pizza Crusts
- 1/2 cup roasted red pepper strips
- 2 cups (8 ounces) shredded provolone cheese
- Garnish: fresh rosemary sprigs
Instructions:Toss together onions, potatoes, and olive oil. Spread on a lightly greased 15x10-inch baking pan. Sprinkle with salt, pepper, and rosemary. Bake at 450° 20 to 25 minutes or until vegetables are tender, stirring once. Set aside.
Spread goat cheese over pizza crusts. Top evenly with roasted vegetables, pepper strips, and shredded cheese. Bake at 425° 10 to 12 minutes or until pizza crust is lightly browned and cheese is melted. Garnish, if desired.
Crisp Parmesan Pizza Crusts
- 2-1/4-ounce envelopes active dry yeast
- 1 teaspoon sugar
- 3/4 cup warm water (100° to 110°)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/3 cup grated Parmesan cheese
- 1/2 cup warm water
- 2 tablespoons olive oil
Instructions:Combine the first three ingredients in a 2-cup liquid measuring cup and let stand 5 minutes. Combine the yeast mixture, flour, and remaining ingredients in a large bowl; stir well. Turn dough out onto a lightly floured surface; knead 5 minutes. Place the dough in a well-greased bowl, turning once so that entire ball is greased. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until it is doubled in bulk.
Punch the dough down and knead it lightly 4 or 5 times. Divide dough into six equal portions, and roll each portion into an 8-inch circle. Cook each round on one side in a nonstick skillet brushed with olive oil, over medium heat, about 2 minutes or until lightly browned. Add toppings and bake, or cool on a wire rack and freeze up to 6 months.
Yield: 6 pizza crusts
You May Like
Bring New England Home
plus, get the Tablet Edition FREE!
In this issue: Summer Off the Beaten Path
- 12 Best Places to Picinic
- Acadian Pride in Northern Maine
- Saying Goodbye to a Summer Home
- Hidden Gems in the Upper CT Valley