Roasted Vegetable Pizza
Ingredients
The topping
-
1
cup
chopped butternut squash
-
1
cup
chopped parsnips
-
1
cup
chopped potatoes
-
1
cup
chopped sweet potatoes
-
1
cup
thinly sliced onion
-
2
tbs
olive oil
-
1
tbs
balsamic vinegar
-
1
tsp
salt
-
to taste
grated mozzarella
The crust
-
2
cups
lukewarm water
-
3
tsp
active dry yeast
-
1
tbs
honey
-
⅓
cup
olive oil
-
6
cups
white whole wheat flour
-
1 ½
tsp
salt
Instructions
- Preheat the oven to 375°F.
- In a 9 x 13 glass pan, stir together all the topping ingredients except the mozzarella.
- Roast the vegetables for 40 to 50 minutes, stirring every 10 minutes until tender.
- Preheat the oven to 425°F and grease a cookie sheet.
- To make the crust, mix the warm water, yeast, and honey, and let it sit for 5 minutes before adding the oil.
- In a stand mixer, combine the flour and salt, then add the wet ingredients.
- Beat the mixture with a dough hook until a ball of dough forms, adjusting with flour or water as needed.
- Divide the dough into 3 balls, cover, and let rise for 20-30 minutes.
- Refrigerate or freeze two dough balls for future use.
- Roll out one ball of dough into a circle ¼ inch thick, top with the vegetable mixture, and sprinkle mozzarella on top.
- Bake for 10-15 minutes and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
492
Total fat
14g
Total carbohydrates
81g
Total protein
15g
Sodium
745mg
Cholesterol
0mg
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