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You can use any vegetables you like for
this pizza. If using broccoli, asparagus or cauliflower, I might be tempted to
quickly blanch them instead of roasting.
Sliced
cherry tomatoes are also good with this type of pizza. |
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Roasted Vegetable Pizza
1 T. fresh thyme leaves or 1 t. dried
2 T. balsamic vinegar
1 t. olive oil
1/4 t. salt
4 small red potatoes, each cut into 8 wedges (if the potatoes are large, make
smaller chunks)
4 garlic cloves, thinly sliced
1 small yellow squash, cut into 2 inch pieces
1 small zucchini, cut in 2 inch pieces
1 small red bell pepper, cut into 2 inch pieces
1 small sweet onion, cut into 12 wedges
1 1/4 C. shredded provolone
1 recipe pizza dough
Preheat oven to 425°F.
Roll pizza dough onto large baking sheet coated with cooking spray; fold under
edges of dough to form an 11-inch circle. Bake at 425°F. for 7 minutes; set
aside.
Preheat oven to 500°F.
Combine thyme leaves and next 8 ingredients (thyme through onion) in a bowl;
toss well. Place vegetable mixture in a 13 x 9 inch baking dish. Bake at 500°F.
for 15 minutes, stirring halfway through cooking time.
Reduce oven temperature to 425°F. Sprinkle half of cheese over pizza crust.
Arrange roasted vegetables over cheese, and top with remaining half of cheese.
Bake at 425°F. for 12 minutes or until crust is lightly browned.
Makes 6 servings.
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