Roast Vegetable Pizza

Roast Vegetable Pizza
Roast Vegetable Pizza

10 cups vegetables cut into 2 – 3 cm chunks (potato, sweet potato or kumara, pumpkin, parsnip)

2 medium onions (300 gm) quartered

2 tbsp oil

salt and pepper

1 quantity of homemade pizza dough (or a very large bought pizza base)

6 cloves garlic (or more or less to taste), crushed with a rolling pin

1 tbsp extra oil

3 tbsp maple syrup

Turn the oven on to 220 degrees then prepare the vegetables.

Put the chopped vegetables and the onions into a roasting dish, pour over the first measure of oil and sprinkle liberally with salt and pepper. Stir so that the oil coats the veges.

Roast for 45 minutes or until the veges are nicely roasted, stirring once or twice while cooking.

Place the homemade pizza base on a lightly oiled oven tray or roasting dish and let it rise for 20 minutes. Then spread the roast veges evenly over the base. Add the crushed cloves of garlic. You could add sliced red pepper at this stage also.

Drizzle with the extra measure of oil and give it another big grind of black pepper for added flavour.

Put the pizza in the oven at 220 degrees and bake for 20 minutes, or until the base is golden when lifted at the edge. If you’re unsure whether it’s cooked in the middle, take it out and have a good look, poking a knife in the centre to make sure the dough is cooked. Remember, pizza is very forgiving so you can put it back in the oven for another 5 or 10 minutes with the oven turned off if you’re not sure.

As soon as it’s cooked take it out of the oven and carefully pour the maple syrup all over. This makes it sweet and juicy. 

Serve immediately.

Leftovers are delicious the next day.

This recipe makes a pizza for 4 people.

Homemade Pizza Dough

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