Pizza with Roasted Vegetables
Pasta and Pizza | Italian cuisine
⏳ Time
55 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
To make the dish less calorie-dense, add more vegetables, low-calorie cheese, and use olive oil in small amounts.
Ingredients
- Wheat Flour - 7.1 oz
- Water - 5 fl oz
- Orange Bell Peppers - 2 pieces
- Dry yeast - 1 tablespoon
- Leek - 1 piece
- Passata Tomato Sauce - 4 tablespoons
- Grated Pecorino Pepato Cheese - 2 tablespoons
- Marinated cherries - 12 pieces
- Melted Cheese - 4.4 oz
- Frozen green bean pods - 3 tablespoons
- Olive Oil - to taste
- Salt - to taste
Step by Step guide
Step 1
Preheat the oven to 428°F. To knead a soft dough, mix flour, salt, and yeast in a bowl, then add warm water. Knead on a floured surface for three minutes, then roll out into a circle about 30 centimeters in diameter. Place the pizza base on a greased baking sheet.
Step 2
Slice the leek and bell peppers into rings, mix with oil, salt, and pepper. Spread on the baking sheet and roast for 10 minutes.
Step 3
Spread tomato sauce over the pizza base, then top with leek and bell peppers. Place thinly sliced mozzarella on the vegetables. Arrange halved cherry tomatoes and frozen peas on top. Sprinkle with Parmesan cheese.
Step 4
Bake for twenty minutes until golden brown. Cut the finished pizza into four pieces and serve hot or cold.
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