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Roasted Vegetable Pizza
Portobello, eggplant, red onion, tomato, bell pepper and asparagus are roasted until concentrated, then piled on a pre-baked crust with mozzarella, Parmesan and fresh arugula. A veggie pizza that actually tastes roasted.
- YieldServes 4 (one 30 to 38 cm pizza)
- Hands-on35 min
- Total1 h 5 min
- Difficulty
Ingredients
- 450 gpizza dough
Roasted vegetables
- 120 gportobello mushroom cap, 1 medium, cut into 2 cm (3/4 inch) chunks
- 225 geggplant, about 1/2 medium, cut into 2 cm chunks
- 5 tbspextra virgin olive oil, divided
- to tastesalt
- 1red onion, small, sliced
- 3plum tomatoes, sliced 6 mm (1/4 inch) thick
- ½red bell pepper, cut into 2.5 cm chunks
- 6asparagus spears, medium, cut into 5 cm pieces
Topping
- 225 gmozzarella cheese, shredded, about 2 cups
- 6 leavesarugula, torn
- 2 tbspParmesan cheese, freshly grated
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