Roast Vegetable and Goat's Cheese Pizza is a traditional Italian recipe for a classic pizza topped with mixed roast vegetables and goat's cheese. The full recipe is presented here and I hope you enjoy this classic Italian dish of: Roast Vegetable and Goat's Cheese Pizza.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1 bread dough pizza base
1 batch Tomato Sauce for Pizza
2 baby courgettes (zucchini), halved lengthways
2 baby aubergines (eggplants), quartered lengthways
1/2 red bell pepper, cut into 4 strips
1/2 yellow bell pepper, cut into 4 strips
1 small red onion, cut into thin wedges
2 garlic cloves, peeled
4 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp fresh thyme, chopped
90g goat's cheese
salt and black pepper, to taste
fresh basil, to garnish
Method:
Mix together the olive oil, vinegar, thyme and seasonings in a bowl. Whisk to combine. Add the prepared vegetables to a roasting tin and pour the marinade over the top. Place the vegetables in an oven pre-heated to 200°C and bake for about 18 minutes, or until the vegetable skins have begun to blacken in places. Remove from the oven and allow to cool for 5 minutes.
When cold enough to handle carefully remove the skins from the bell peppers then slice the garlic as thinly as possible.
Turn the dough onto a lightly-floured work surface and roll into a 25cm diameter circle. Transfer to a greased baking tray then using your thumb and forefinger roll the edges of the pastry to form a rim. Cover and place in a warm spot to raise for 10 minutes. When risen spread the tomato sauce evenly over the pizza's surface, going almost to the edge.
Arrange the roast vegetables evenly over the top then dot with the goat's cheese. Drizzle a little olive oil over the top then season well.
Place in an oven pre-heated to 220°C and bake for about 12 minutes, or until the edges of the base are golden and crisp. Garnish with fresh basil leaves and serve immediately.
