Roasted vegetable pizza

Makes 4 Servings

Pizza Dough

Ingredients

  • 2 teaspoons or 1 package active dry yeast
  • 2 cups warm water
  • 3 1/2 cups all-purpose flour
  • 1 cup semolina flour
  • 1 tablespoon salt
  • 1/4 cup olive oil

Directions

  1. Combine the yeast with the water in a bowl and stir to dissolve.
  2. Add the flours and the salt to the yeast and mix by hand with a wooden spoon, or in an electric mixer on medium speed using the dough hook, until the dough is smooth and elastic.
  3. Place the dough in a lightly oiled bowl. Cover, put in a warm place, and allow to rise until doubled in size, about 1½ hours. Gently fold the dough over and allow to rise a second time, about 45 minutes.

Toppings

Ingredients

  • 2 small yellow squash, sliced 1/4-inch thick on a diagonal
  • 2 small zucchini, sliced 1/4-inch thick on a diagonal
  • 2 medium Vidalia onions, sliced 1/4-inch thick
  • 1 medium eggplant, sliced 1/4-inch thick
  • Salt and pepper as needed
  • 1 cup extra-virgin olive oil, or as needed
  • 2 tablespoons minced garlic
  • Cornmeal for dusting
  • 1 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella
  • 3 tablespoons chopped parsley

Directions

  1.  Put the sliced vegetables in a large colander and sprinkle them generously with salt. Allow the vegetables to rest for 15 minutes to begin extracting water. Rinse the salt from the vegetables. Drain and blot the vegetables dry to remove excess water before roasting.
  2. Arrange the vegetables on baking sheets in a single layer and drizzle with the olive oil and garlic, reserving about 2 tablespoons of the oil.
  3. Roast the vegetables in the oven or grill them over direct heat until lightly charred and tender, about 15 to 20 minutes. When the vegetables are cool enough to handle, cut them into thin strips if desired. (This can be done in advance and the vegetables held in a covered container in the refrigerator for up to 2 days.)

Preparing the Pizza

Directions

  1. Preheat the oven to 425 degrees F.
  2. Scatter a thin coating of cornmeal on baking sheets (or preheat pizza stones in the oven if they are available). Stretch the pizza dough into either 1 large round or 4 individual rounds and place on the prepared baking sheet.
  3. Spread the ricotta on the pizza dough in a thin layer and top with the chopped or sliced roasted vegetables and the mozzarella. Drizzle with a little of the remaining olive oil and top with parsley.
  4. Bake the pizzas until the crust is crisp and golden brown and the cheese has melted, about 15 minutes. Cut into wedges and serve immediately.

CIA FOODIES

Roasted Vegetable Pizza

Roasted vegetable pizza
Makes 4 Servings

Pizza Dough

Toppings

Preparing the Pizza

Ingredients

  • 2 teaspoons or 1 package active dry yeast
  • 2 cups warm water
  • 3 1/2 cups all-purpose flour
  • 1 cup semolina flour
  • 1 tablespoon salt
  • 1/4 cup olive oil

Directions

  1. Combine the yeast with the water in a bowl and stir to dissolve.
  2. Add the flours and the salt to the yeast and mix by hand with a wooden spoon, or in an electric mixer on medium speed using the dough hook, until the dough is smooth and elastic.
  3. Place the dough in a lightly oiled bowl. Cover, put in a warm place, and allow to rise until doubled in size, about 1½ hours. Gently fold the dough over and allow to rise a second time, about 45 minutes.

Ingredients

  • 2 small yellow squash, sliced 1/4-inch thick on a diagonal
  • 2 small zucchini, sliced 1/4-inch thick on a diagonal
  • 2 medium Vidalia onions, sliced 1/4-inch thick
  • 1 medium eggplant, sliced 1/4-inch thick
  • Salt and pepper as needed
  • 1 cup extra-virgin olive oil, or as needed
  • 2 tablespoons minced garlic
  • Cornmeal for dusting
  • 1 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella
  • 3 tablespoons chopped parsley

Directions

  1.  Put the sliced vegetables in a large colander and sprinkle them generously with salt. Allow the vegetables to rest for 15 minutes to begin extracting water. Rinse the salt from the vegetables. Drain and blot the vegetables dry to remove excess water before roasting.
  2. Arrange the vegetables on baking sheets in a single layer and drizzle with the olive oil and garlic, reserving about 2 tablespoons of the oil.
  3. Roast the vegetables in the oven or grill them over direct heat until lightly charred and tender, about 15 to 20 minutes. When the vegetables are cool enough to handle, cut them into thin strips if desired. (This can be done in advance and the vegetables held in a covered container in the refrigerator for up to 2 days.)

Directions

  1. Preheat the oven to 425 degrees F.
  2. Scatter a thin coating of cornmeal on baking sheets (or preheat pizza stones in the oven if they are available). Stretch the pizza dough into either 1 large round or 4 individual rounds and place on the prepared baking sheet.
  3. Spread the ricotta on the pizza dough in a thin layer and top with the chopped or sliced roasted vegetables and the mozzarella. Drizzle with a little of the remaining olive oil and top with parsley.
  4. Bake the pizzas until the crust is crisp and golden brown and the cheese has melted, about 15 minutes. Cut into wedges and serve immediately.

Copyright © 2024 The Culinary Institute of America

One Comment

  1. samaue@ptd.net
    April 19, 2020 at 7:14 am  ·  

    Please let me know how I could substitute a fresh 2 oz. yeast cake for this recipe. Is it the same equivalent? What temperature should the water be to dissolve the fresh yeast? Thank you.

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