Roasted Vegetable Pizza
Makes 1 x 30 cm (12 inch) pizza
Preparation time: 20 minutes, plus rising
Cooking time: 55 minutes
Sun-Dried Tomato Dough:
-
250 g (8 oz) unbleached strong plain
flour
-
1 teaspoon easy-blend dried yeast
-
1 teaspoon salt
-
25 g (1 oz) sun-dried tomatoes in oil,
drained (reserve 1 tablespoon) and finely chopped
-
125-150 ml (4 fl oz-1/4 pint) warm water
Tomato Sauce:
Topping:
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1 aubergine, sliced
-
1 yellow pepper, cored, deseeded and cut
into strips
-
1 red onion, cut into small wedges
-
1 courgette, cut into sticks
-
3 garlic cloves, thickly sliced
-
3 tablespoons olive oil
-
2 teaspoons chopped rosemary
-
2 tablespoons vegetarian Parmesan cheese,
grated
-
Salt and pepper
-
First make the dough. Sift the flour,
yeast and salt into a bowl. Make a well in the centre and add the
sun-dried tomatoes and oil. Gradually pour in the water, stir
vigorously, drawing in the flour a little at a time to form a soft
dough. Knead the dough for at least 10 minutes until it feels smooth
and springy.
-
Place the dough in an oiled bowl, turning
once so that the surface is coated. Cover the bowl with a cloth and
leave to rise in a warm place for 1-2 hours until doubled in size.
-
Meanwhile, make the tomato sauce. Put all
the ingredients in a pan and bring to the boil. Simmer briskly,
uncovered, for 20-25 minutes, until the sauce is very thick.
-
When the dough has risen sufficiently,
knock it back and turn it out on to a floured surface. Knead again
briefly for 2-3 minutes. Roll the dough out to a 30 cm (12 inch) circle
and place on a greased baking sheet.
-
Mix all the vegetables together in a
roasting tin, add the garlic, oil and rosemary and season with salt and
pepper. Turn the mixture over several times to coat the vegetables
evenly. Roast in a preheated oven, 200C (400F) Gas Mark 6, for 35
minutes until the vegetables are tender.
-
Spread the tomato sauce evenly over the
dough. Arrange the roasted vegetables on the top and sprinkle with
Parmesan. Season with salt and pepper. Bake the pizza in the preheated
oven for 20 minutes. Serve immediately.
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