Roasted Vegetable Pizza Recipe
Mushroom, Zucchini, Roasted Red Pepper, Goat Cheese & Balsamic Reduction
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Ingredients
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Pizza Dough
Roasted Vegetables
Pizza Topping
Method
Prepare Dough
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large bowl, mix all-purpose flour and salt. Once the yeast is activated, add it to the flour along with olive oil. Mix until a dough forms.
- 3
Knead
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let it Rise
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Roast Vegetables
- 5
Preheat Oven
Preheat your oven to 425°F (220°C).
- 6
Prepare Vegetables
In a bowl, toss the sliced mushrooms, zucchini, and roasted red peppers with olive oil, salt, and black pepper.
- 7
Roast
Spread the vegetables out on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, until tender and slightly caramelized.
Assemble Pizza
- 8
Roll Out Dough
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.
- 9
Add Toppings
Transfer the rolled-out dough to a pizza stone or baking sheet. Spread the roasted vegetables evenly over the dough, then sprinkle with crumbled goat cheese.
- 10
Bake Pizza
Bake the pizza in the preheated oven for about 15-20 minutes, or until the crust is golden and the cheese is slightly melted.
- 11
Finish with Balsamic Reduction
Once out of the oven, drizzle the balsamic reduction over the pizza and add fresh basil leaves on top.