Monday, July 28, 2014

Roasted Summer Garden Veggie Pizza

Roasted Summer Garden Veggie Pizza

I didn't make the dough, I used to, but as a mom, you have got to save time somewhere. Here in Portland, ME we have a great local market Rosemont Market, I use their white pizza dough as a standby. They also offer whole wheat dough, but my dad swears by white flour to get a truly thin and crispy crust. So I will stick with his word. If you want to make a good crust from scratch, I suggest the recipe on the bag of the King Arthur Flour bag. Again, when I have a surplus of time, I also would make my sauce from scratch, today I am going to use Muir Glen Organic Tomato Sauce

Ingredients

1 small zucchini
1 small yellow squash
1 small eggplant
2 cloves garlic
1/4 extra virgin olive oil
4-6 tablespoons balsamic vinegar
1/2 tsp. salt
freshly ground black pepper to taste
1/4 cup chopped fresh basil (for roasted veggies)
1/4 cup chopped fresh basil (to garnish pizza) 
1 Tbsp. oregano
1 tomato
pizza dough (or see suggestion above)
8-12 oz fresh mozzarella cheese (depending on your bias for cheesiness) or 4-6 oz of low-moisture part skim grated mozzarella. 

Step 1: 
Preheat oven to 425 degrees. If you are going to use a pizza stone for cooking your pizza, put it in the oven at preheat! You don't want your stone to crack. 

Wash your veggies. 


Chop the zucchini, squash and eggplant into 1/2 inch cubes. Slice the tomato and set aside. Chop fresh basil, set aside 1/4 cup to garnish the finished pie.  

Step 2: Marinating the veggies
In a large mixing bowl, mix together the zucchini, squash and eggplant with the basil, oregano, salt, pepper, olive oil, vinegar. Using a garlic press (or finely mince) add in the 2 cloves of garlic. Toss well. I don't actually let the veggies marinate long, maybe 5 minutes. Of course you can add time to that if you choose. 


Step 3: Roasting the veggies (25 minutes)
Turn veggies out onto a  sheet pan  with a slightly raised edge. Give it a shake to spread the veggies out. Place in the oven on the top rack. (mine is mid oven) Every five minutes turn veggies, I use a metal spatula. About 15 minutes into roasting, bump the oven up to 475 degrees. You don't want your veggies to get to crispy or dried out, don't forget they are going on the pizza which will be in the oven for about another 15 minutes. If your veggies are bigger cubes, it might take a little longer. I like the veggies to just be tender, neither under nor overcooked. After 25 minutes, remove veggies from oven, and set aside. Don't turn off the oven, you want a nice hot oven for your pizza. 

Step 4: Preparing the pizza
You can either role your dough out on a lightly floured counter top, or a wooden board. I don't get all technical, but I would say you need about 6-8 oz for one crust. 

Using a flour rolling pin, roll your dough out to desired thickness. Before it gets too thin, I stretch the dough a bit by hand. Unless your a pro, don't go overboard, or you will end up with a lot of very thin spots or holes. Roll from the center of the dough, towards the outside. When your dough is of desired thickness, grab the stone out of the oven. 

Carefully lie your rolled dough onto the pizza stone. Some people choose to sprinkle the stone first with course corn meal. 

Once your dough is on the stone, quickly add desired sauce, if you want a nice crust, don't put it all the way to the edge. Add desired amount of cheese. Sprinkle the roasted veggies over the cheese, the thinner they are spread, the better the crust will cook. Sprinkle just a tiny bit more cheese over veggies and lay tomato slices over the pie. Place in the oven, on the top rack. Cooking time should be 12-17 minutes. If your cheese is getting to crispy for your liking, move the stone to the lower rack for remainder of cook time. Before removing from oven, check the crust to be sure it is done, by gently sliding under a spatula and checking crispness of crust. When done, remove from oven. 


Step 5: 

Let cool on stone for 2-3 minutes, slide onto a board and cut into slices. Sprinkle reserved 1/4 c. basil over pie. 

Serve and Enjoy! I like to accompany this pizza with a fresh garden Salad. 



Notes: 
If you have remaining dough and ingredients, repeat step 4. 

You can substitute goat cheese for the mozzarella. It will have a different flavor, but also very tasty.