roasted summer vegetable pizza

Necessity is the mother of invention.

For example, I really needed to use the zucchini I bought at the farmer’s market the week before, as it was slowly turning to mush on my counter. I needed to take advantage of the incredible bargain-basement price of the red peppers at my local grocery store. And, as always, I needed pizza.

I also really needed to experiment with the Artisan Bread in Five Minutes a Day method of making bread and a whole host of other baked goodies. So far, my results from this method are pretty stellar. I’ve only made things from the white base dough, but I’m getting ready to experiment with the wheat base. You should read the article, but the basic premise is that you mix up a batch of dough in a big bowl, leave it on the counter for a couple hours, then refrigerate the whole thing for up to two weeks. When you’re ready for your next baking adventure, you take a knife and lop a hunk off the ball of dough in the fridge and make whatever you want– attractive round loaves with scalloped tops, cinnamon rolls, and even pizza dough.

If you’re not too excited about keeping a couple pounds of wet dough in your fridge for weeks at a time, don’t be discouraged! There is no reason this delicious pizza needs to be made with anything other than whatever dough you usually use. But so far, I’m finding my cold stash of yeasty goodness to be an excellent time-saver (and I’m adding padding for the winter, which is just a bonus).

Roasted Summer Vegetable Pizza
Makes 1 pizza
Crust adapted from Artisan Bread in Five Minutes a Day via Mother Earth News

You will need:
1 lb. pizza dough, or whatever pizza dough you usually use

1 red bell pepper, sliced thin
1/2 red onion, sliced thin
1/2 pint cherry tomatoes, halved
1 zucchini, julienned
6 cloves garlic, peeled and smashed
2 tbsp. olive oil
Salt and pepper to taste
Shredded mozzarella cheese

8 oz. tomato sauce
1 clove garlic, minced
1 tbsp. dried oregano
t tbsp. tomato paste
Pinch sugar
Salt and pepper, to taste

Let the dough rest and come to room temperature.

Preheat oven to 450. In a baking pan, toss red pepper, tomatoes, onion, zucchini, and garlic with olive oil, salt, and pepper. Spread into one layer and roast about 20 minutes. When tender and caramelized, remove from oven but leave oven on (now we’re making pizza).

Meanwhile, mix all sauce ingredients in a bowl and set aside.

Spread pizza dough out on a pizza pan to desired thickness. Top with sauce, using a spoon to spread sauce close to the outer edges. Top sauce with cheese, and top cheese with roasted vegetables (including the garlic– roasted garlic is so good!). Bake in the oven about ten minutes, until crust is golden brown and cheese is blistered. Let stand a couple minutes (or, you know, don’t), and serve.


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