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Roasted Winter Vegetable Pizza.

Healthy Elizabeth
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Appetizer, Bread, Main Course
Servings 2 medium pizzas

Equipment

  • 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.