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| Roast Vegetable Pizza |
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| Rye bread flour crusty pizza base made from scratch |
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| Individual serving sizes ... Vegetarian dish |
- 220 grams of Pizza or bread flour (I have have used a Rye bread flour), 1 teaspoon of dry yeast, a pinch of salt and about 150 ml of water ... dust with a little flour knead lightly and place in a bowl covered with a tea towel for the proofing process to happen...when doubled in size, knead lightly again and then form into your pizza base ... keeping it thin and pricking with a fork will mean a crispier base, thicker will be more bread like.
- While waiting roughly chop, uniform in size, all the veggies you like to roast I have used zucchini, pumpkin, capsicum, mushroom, cherry tomato and onion... drizzled in olive oil and chopped fresh herbs of rosemary, thyme, mint, salt and pepper. Bake these until just cooked through because the cooking process will be finished when on the pizza base.
- Spread your choice of either a pizza tomato sauce or creamed cheese or maybe a basil pesto over the base and cover with the roast vegetables and a little grated mozzarella cheese.
- Finish off the cooking process in a 180 oven until the base is cooked through and crunchy on the bottom... serve topped with some fresh greens of your choice and a drizzle of olive oil.
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| Fresh greens used here are baby spinach and bean shoots |
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