Caramelised Roast Vegetable Pizza

By Teresa on 15 June 2007 | Viewed 8138 times

Ingredients

For the vegetable topping:
1 Med Eggplant, chopped into 1 cm cubes
1 Courgette, cut into thick slices
1 Med Red Onion, peeled & sliced
1 Red Pepper, deseeded and cut into chunky slices
1 Yellow Pepper, deseeded and cut into chunky slices
6 Field Mushrooms, sliced thickly
Whole or halved Cherry Tomatoes
1/4C Olive Oil
1T Dark Cane Sugar
1/2C Tomato Paste
2T Basil Pesto
Freshly ground Black Pepper

For the pizza base:

1t Caster Sugar
150ml Warm Water
2t Active Dried Yeast granules
2C Rice flour
1/2C Buckwheat flour
1T Milk powder
1t Salt
2t Baking powder
1t Xanthan gum
1T Oil
1 Egg

Method

Stir the sugar into the water and mix in the yeast. Allow to sit for 15 minutes for the yeast to start to froth and work. Place the dry ingredients in a large bowl or in an electric mixer with a dough hook, mix in the yeast mixture, xantham gum and egg. Knead to a soft dough. It will be a bit more sticky than regular dough. Allow the dough to rest in a clean oiled bowl, covered in cling film, for at least an hour until almost doubled in size.
Place all prepared vegetables in a large roasting pan. Drizzle with oil and sprinkle with dark cane sugar. Toss to mix well. Roast for 30 - 35 minutes until crispy and caramelised.
Knead the dough again and divide dough in half. Using a little rice flour on your hands, form dough into two flat dinner plate sized disks. Place on 2 oil sprayed oven trays. Cover with a tea towel and allow to rest and rise a further 20 minutes. Bake at 200°C for 10 minutes. Remove from oven, spread with tomato paste and the roast vegetables. Bake a further 10 - 15 minutes. Remove from oven and drizzle with basil pesto and a grind of black pepper. Serve with a green salad. You can shave fresh parmesan over before serving if desired.

Comments about this recipe / add yours

Bah... no one has commented yet?
Would you like to be the first?