Roasted Vegetable Pizza

Vegetables are a challenge for some, especially if you are trying to create something different for your kids to eat! But here's one great idea that could spice things up right in your backyard - Roasted Vegetable Pizza from Last Ingredient's recipe. 

For dough
1-1/4 cups warm water
1 packet dry active yeast (2-1/4 teaspoons)
1 teaspoon granulated sugar
1 tablespoon olive oil plus more for oiling bowl
3 cups bread flour plus more for dusting
1 teaspoon kosher salt
1 teaspoon fresh rosemary, chopped

For pizza
1/4 cup olive oil
1 pound assorted heirloom tomatoes, sliced 1/4-inch thick
3/4 pound assorted zucchini and yellow squash, sliced 1/4-inch thick
1 red onion, quartered
1 teaspoon kosher salt
1 teaspoon black pepper
4 ounces Fontina cheese, grated 

  1. For the dough, combine the water, yeast, sugar and olive oil and let stand for 5 minutes until foamy. In a large bowl, mix together the flour, salt and rosemary. Add the wet ingredients to the dry and stir until it forms a shaggy dough.  Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic. (Alternatively, the dough can be mixed in the bowl of a stand mixer using a dough hook.)
  2. Gather the dough into a ball, transfer to an oiled bowl and cover. Place the bowl in a warm spot to allow the dough to rise until it has doubled in size, about 1-1/2 – 2 hours.
  3. While the dough is rising, roast the vegetables. Preheat the oven to 400 degrees F.
  4. Place the vegetables in a single layer on 2 sheet pans lined with aluminum foil. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast the vegetables for 20 minutes until the tomatoes have softened and the zucchini and squash are tender.
  5. Once the dough has risen, give it a quick knead and divide it into 2 equal portions. On a lightly floured work surface roll out the dough into two 12” diameter circles. They do not need to be perfectly round.
  6. Preheat a gas or charcoal grill to high heat. Place the rolled dough directly on the grates and grill for 3-4 minutes with the lid closed until the pizza has grill marks and has puffed up. Turn over the pizzas and grill for an additional 2 minutes.
  7. Remove the pizzas from the grill and flip them over so the first side that was grilled is facing down. Brush the crusts all over with the remaining olive oil. Layer the crusts with the vegetables and Fontina cheese.
  8. Return the pizzas to the grill and cook until the cheese has melted, about 3 minutes. You may need to lower the heat a bit to make sure the crust does not burn.
  9. Serve immediately.
Posted by Diane Araga, on October 8, 2013 at 8:00 AM