Roasted Root Veggie Pizza
A deliciously different pizza with a thick wholewheat crust, topped by sweetly caramelized roasted root veggies and cheese. Fabulous!
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Ingredients
- For the crust:
- 280g of plain flour
- 70g of whole wheat flour
- 1 tsp salt
- 1 TBS rapid rise or bread machine yeast
- 225ml of hot water (1 cup)
- 2 TBS olive oil
- For the toppings:
- 1 small butternut squash
- 1 medium parsnip
- 1 medium carrot
- 2 small red onions
- fine sea salt and freshly ground black pepper
- olive oil
- 120g of grated emmenthal cheese (1 cup)
- 120g grated strong cheddar cheese (1 cup)
- 65g of grated mozzarella cheese (1/2 cup)
- 45g of finely grated Parmesan cheese (1/4 cup)
- 1 1/2 TBS fresh thyme leaves
Details
servings 4
Level of difficulty Average
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 220°C/425°F/gas mark 7. Have ready a large baking tray.
Step 2
Peel the butternut squash. Cut in half and remove the seeds. Slice the bulbous end into wedges and cut the remainder into 1/2 inch cubes.
Step 3
Peel the parsnip and cut into wedges. Peel the carrot and cut into wedges. Peel the onions and cut each one ito six wedges.
Step 4
Place them onto the baking tray. Toss with a bit of olive oil and season with some salt and pepper. Roast in the oven until cooked through and beginning to caramelize, 20 to 25 minutes.
Step 5
While you are roasting the vegetables make the crust. Mix all of the dry ingredients together in a large mixing bowl. Add the hot water and olive oil.
Step 6
Stir togerher well, then tip out onto a lightly floured surface and knead for five minutes. Turn the bowl over top and allow to stand for 10 minutes.
Step 7
At the end of that time, pop your pizza stone if you are using one into the oven.
Step 8
I roll the dough out onto a piece of baking parchment to a large circle the circumfrance of my pizza stone. Prick it all over with a fork. (If you don't have a pizza stone you can use a preheated large baking sheet).
Step 9
Slip the piece of parchment wih the rolled out dough onto the heated pizza stone, baking tray.
Mix together all the cheeses. Sprinkle half onto the crust. Top with the roasted vegetables and cover with the remaining cheese. Sprinkle with the thyme.
Step 10
Bake in the heated oven until the crust is well risen, browned, crisp on the bottom and the cheese has melted nicely. Cut into wedges to serve.
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