Rustic Roasted Vegetable Pizza
Rustic Roasted Vegetable Pizza
Let’s face it, there is little more delicious than a homemade pizza. Yet, all too often, they are laden in cheese, grease and other toppings. This pizza is about as healthy as pizzas can get – plus it’s obviously dairy-free and vegan – yet tastes every bit as comforting and as delicious!
If you are looking for a Friday or Saturday night treat with a healthier spin, then these are the pizzas for you!
|For the pizza base –|
- 1 x 7g sachet fast action dried yeast
- 2 tbsp olive oil, plus extra for greasing
- 1 tsp sugar (I used coconut sugar)
- 4 cups spelt flour, plus extra for dusting
- 1/2 tsp salt
For the marinara sauce –
- 3 cloves garlic
- Half a red pepper, de-seeded and chopped
- One 400g tin chopped tomatoes (the best quality you can afford)
- Large handful fresh basil
For the roasted vegetable topping –
- 1 tbsp oil of choice
- Ross & Ross Roast Dinner Dust
- One large red pepper, de-seeded and chopped
- One large yellow pepper, de-seeded and chopped
- One courgette, cut into small chunks
- Handful cherry tomatoes, chopped in half
- One small red onion, peeled and cut into rings
- Block vegan mozzarella, grated
To serve –
- Handfuls fresh rocket
- Drizzle basil oil (optional)
- Mix the yeast, oil, sugar and 1 1/3 cups of warm water in a jug and allow to rest for a few minutes. Tip the flour and salt into a large mixing bowl. Make a well in the centre and pour in the yeast mixture. Use a wooden spoon to mix together, bringing the flour in from the sides of the bowl until it forms a dough.
- Sprinkle a work surface with flour. Knead the dough for 10 mins, or until smooth and elastic, adding more flour if needed if the dough remains sticky. Shape the dough into a ball, then place in a large, clean and oiled bowl. Cover with a damp tea towel, then until the dough has doubled in size – around an hour and a half.
- Now, make your marinara. Gently heat some oil in a pan, then cook the garlic for a few minutes. Add in the red pepper and tomato puree and cook for a further minute. Pour in the chopped tomatoes and simmer, stirring often, until reduced and thickened (around 20 minutes). Place in a blender with the basil and seasoning to taste and blitz smooth. Set aside.
- As you are doing this, preheat the oven to 210C. Line a baking tray, then arrange the courgette and peppers on top. Drizzle lightly with oil and season with Ross & Ross Dinner Dust. Place in the oven to bake for 12 minutes, or until beginning to caramelise around the edges. Remove from the oven and set aside.
- Turn up the oven to 240C.
- Tip the proved dough out onto a floured surface and knead again quickly (no more than a minute). Divide into 2 balls (this makes two large pizzas) or 4 balls and use a rolling pin to roll out each, forming rough pizza shapes.
- Spread your marinara sauce over each base, then top with the roasted vegetables. Toss over the chopped tomatoes and the onion slices, then scatter some grated cheese on top. Arrange the pizzas onto lined baking trays or pizza stones and bake for around 10-12 mins, or until the crust is golden and the cheese is bubbling. Scatter over the rocket and drizzle with basil oil (if using), then cut into slices and eat hot.
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