Roasted Vegetable Pizza
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I’ve finally come up with a homemade, whole wheat pizza crust that my children enjoy.
They used to complain when I made homemade pizza, but now they fight for the last piece. They prefer it with a simple pizza sauce, grated mozzarella, and maybe a little pineapple or mushroom on top. I like to pile on the vegetables, so I usually make a few different pizza variations to please everyone’s tastes.
This roasted vegetable topping is unique and flavorful, and it’s a great way to use up the bounty that comes from my winter farm share. You can swap out some of the veggies for whatever you have on hand.
Roasted Vegetable Pizza
Ingredients
Ingredients for the Topping
- 1 cup chopped butternut squash
- 1 cup chopped parsnips
- 1 cup chopped potatoes
- 1 cup chopped sweet potatoes
- 1 cup thinly sliced onion
- 2 tbs olive oil
- 1 tbs balsamic vinegar
- 1 tsp salt
- Grated mozzarella to taste
Ingredients for the Crust
- 2 cups lukewarm water
- 3 tsp active dry yeast
- 1 tbs honey
- 1/3 cup olive oil
- 6 cups white whole wheat flour
- 1 1/2 tsp salt
Instructions
- Preheat the oven to 375 degrees.
- In a 9 x 13 glass pan, stir together all the topping ingredients except the mozzarella. Roast the vegetables for 40 to 50 minutes, stirring every 10 minutes. When all the vegetables are tender, remove them from the oven.
- Preheat the oven to 425 degrees and grease a cookie sheet.
- To make the crust, mix together the warm water, yeast, and honey. Let it sit for 5 minutes, then add the oil.
- In the bowl of a stand mixer, mix together the flour and the salt. Add the wet ingredients.
- With a dough hook, beat the mixture until a ball of dough forms. The dough should be well hydrated but not sticky. (It should be almost sticky.) f it’s sticky, add a little more flour. If it seems too dry, add a little more water.
- Divide the dough into 3 evenly sized balls. Cover the dough and let it rise for 20-30 minutes.
- Refrigerate or freeze two of the dough balls for future use.
- Roll out the remaining ball of dough into a circle 1/4 inch thick. Top the dough with the vegetable mixture and sprinkle the mozzarella on top of that.
- Bake for 10-15 minutes. Serve warm.
Nutrition
Vegetable Pizza Price Breakdown
The cost of this pizza is $3.06, or $.38 per slice. This recipe also yields two extra crusts for another time, and the cost per crust is $.63. This roasted vegetable pizza is a great twist on a classic meal.
Love this crust! Your directions were fabulous too! In the past when I made pizza dough it came out too sticky, was hard to roll out, and the center didn’t cook through. It was helpful you said to brush the sauce on (probably I used too much when pouring sauce on), and gave an idea how sticky the dough should be and how thin to roll it out. I started the dough in a bread machine, then took it out to divide in 3 balls and let it rise outside the machine for 20-30 minutes. The kids topped with their favs, tasted great!
I’m so glad it worked for you, Sue! Getting pizza crust right can be tricky, so it’s nice to have a version that works well.
OOH, Annemarie that looks good. I want to use a bit of roasted garlic mixed with olive oil spread over the dough before adding the roasted veg topping–I bet that would add the cherry on top of the sprinkles on top of the fudge and whipped cream, if you know what I mean.
Thanks!
Great idea about the garlic, Kirsten. That would add a wonderful flavor to the veggies. You are the pizza master!
I love it!
Thanks, Sarah!