Pizza with baked vegetables
4 servings
55 minutes
Pizza with roasted vegetables is a celebration of flavor and color inspired by Italian traditions. The light dough with a crispy crust pairs with a rich tomato base, roasted sweet peppers, and tender leeks. Soft mozzarella melts around the vegetables while cherry tomatoes add freshness. Peas bring a hint of sweetness, and parmesan adds zest. This recipe is perfect for those wanting to try pizza in a new format – meatless but full of flavor. It can be served hot or cold, enjoying every bite. The simplicity of preparation makes this pizza an excellent choice for home dinners and cozy gatherings.
1
Preheat the oven to 220 degrees. To knead a soft dough, mix flour, salt, and yeast in a bowl, then add warm water. Knead on a floured surface for three minutes, then roll out a dough circle about 30 centimeters in diameter. Place the pizza base on a greased baking tray.
- Wheat flour: 200 g
- Water: 150 ml
- Dry yeast: 1 tablespoon
- Olive oil: to taste
- Salt: to taste
2
Slice the leeks and peppers into rings, mix with oil, salt, and pepper. Place on a baking sheet and bake for 10 minutes.
- Leek: 1 piece
- Bell pepper: 2 pieces
- Olive oil: to taste
- Salt: to taste
3
Spread tomato sauce on the pizza base, sprinkle with leeks and peppers. Place thinly sliced mozzarella on the vegetables. Top with halved cherry tomatoes and frozen peas. Sprinkle the pizza with parmesan.
- Tomato paste: 4 tablespoons
- Leek: 1 piece
- Bell pepper: 2 pieces
- Mozzarella cheese: 125 g
- Cherry tomatoes: 12 pieces
- Frozen green peas: 3 tablespoons
- Grated Parmesan cheese: 2 tablespoons
4
Bake for twenty minutes until golden brown. Cut the finished pizza into four pieces and serve hot or cold.