Roasted Winter Vegetable Pizza For A Healthy And Cozy Night In.
Roasted Winter Vegetable Pizza is a scrumptious and healthier option for satisfying your craving for a warm delicious pizza. Making your own pizza dough is so rewarding. In addition to the satisfaction that you made the crust, you can also control what ingredients are used, hence making it healthier.
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Get creative with your winter vegetable toppings! You can add some of your favorite winter vegetables and maybe even incorporate one or two new vegetables that you have never tried.
Some of the veggies that are in season in the winter are brussel sprouts, parsnips, broccoli, radishes, rutabagas, turnips, leeks, cauliflower, winter squash, beets, and butternut squash..
Roasted Winter Vegetable Pizza offers you a chance to get in lots of flavor and a variety of nutrients.
This is a fun way to tailor the pizza according to your tastes with a variety of toppings that you can only get by making your own Roasted Winter Vegetable Pizza at home. Add Roasted Winter Vegetable Pizza for a Healthy and Cozy Night In this week.
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Here’s How To Make Roasted Winter Vegetable Pizza
It all starts with pre-cooked Oven-Roasted Winter Vegetables
Make the olive oil dough
Mix together the yeast, sea salt, coconut sugar, and olive oil with the warm water in a 6 qt dough tub with a lid. Let the mixture sit for 5-10 minutes to allow the yeast to bloom. It should look foamy.
Next, mix in the flour using a wooden spoon. You may need to use your hands to get the flour fully incorporated.
Cover the dough and allow it to rest at room temperature until the dough rises and begins to flatten on top. This should take about 2 hours.
Note: Dough is easier to handle when cold. Once the dough has fully risen I like to put it in the fridge for 15-20 minutes to stiffen up for easier handling.
Now the dough is ready to be used or stored in the fridge to be used in the next day or two.
Make the vegetable pizza
Preheat the oven to 425℉.
Line a baking sheet with parchment paper or preheat a cast iron griddle or pizza stone.
Roll the pizza dough out to fit the size of your pan, griddle, or stone.
Handy tip:
If the dough is difficult to stretch, let it rest for a few minutes,
then continue stretching it to fit your pan.
Drizzle each pizza crust with 2 tablespoons of olive oil and top each with one cup of mozzarella cheese.
Next, arrange the pre-roasted vegetables on top of the pizza, leaving room on the edge for the crust.
Sprinkle with the rest of the mozzarella cheese.
Bake for 15-20 minutes until the crust is golden brown and the cheese is fully melted.
Top with fresh grated Pecorino Romano or Parmesan. Serve hot.
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Printable Recipe for Easy Meal Planning
Roasted Winter Vegetable Pizza.
Print RecipeEquipment
- Cast iron griddle, pizza stone, or baking sheet
Ingredients
For the Pizza Dough
- 2 ¾ cups warm water (100° or less) 625 g
- 1 tablespoon active dry yeast 10 g
- 1-1½ tablespoons sea salt 17-25 g
- 1 tablespoon coconut sugar 15 g
- ¼ cup olive oil 55 g
- 6½ cups all-purpose Einkorn flour or organic, unbleached, all-purpose flour 920 g
For the Pizza
- 4 pounds pizza dough
- 2 pounds oven-roasted winter vegetables
- 16 oz mozzarella, asiago, or Monterey cheese
- ½ cup grated Pecorino Romano or Parmesan Cheese
- 4 tablespoons olive oil
Instructions
Make the olive oil dough
- Mix together the yeast, sea salt, coconut sugar, and olive oil with the warm water in a 6 qt dough tub with a lid. Let the mixture sit for 5-10 minutes to allow the yeast to bloom. It should look foamy.
- Next, mix in the flour using a wooden spoon. You may need to use your hands to get the flour fully incorporated. Cover the dough and allow it to rest at room temperature until the dough rises and begins to flatten on top. This should take about 2 hours.Now the dough is ready to be used or stored in the fridge to be used in the next day or two.
Make the vegetable pizza
- Preheat the oven to 425℉. Line a baking sheet with parchment paper or preheat a cast iron griddle or pizza stone.
- Roll the pizza dough out to fit the size of your pan, griddle, or stone. Drizzle each pizza crust with 2 tablespoons of olive oil and top each with one cup of mozzarella cheese.
- Next, arrange the pre-roasted vegetables on top of the pizza, leaving room on the edge for the crust. Sprinkle with the rest of the mozzarella cheese.
- Bake for 15-20 minutes until the crust is golden brown and the cheese is fully melted. Top with fresh grated Pecorino Romano or Parmesan. Serve hot.
