Roasted veggie pizza with fresh buffalo mozzarella was a huge hit. Love roasted veggies! Everything can be prepped ahead of time and then assembled and baked in a preheated oven right before you wish to eat 🙂 Perfect weeknight, or weekend, meal.
For the roasted veggie portion of the meal – take whatever vegetables you have on hand. Wash and slice them to about the same size (for similar cooking times). Drizzle with olive oil and your favorite spices. Place on a baking sheet and bake in a preheated oven (375 degrees) for about 30-40 minutes or until fork tender. I fire-roasted my pepper on the grill stovetop. You want them to get charred up. Once nicely blackened, remove with tongs and set aside until completely cooled. Remove the charred skin and slice into strips. Refrigerate your vegetables until you are ready to assemble your pizza.
Pizza dough ingredients:
1 c whole wheat flour (I use King Arthurs)
1.5 c all purpose unbleached flour (King Arthur)
2 and 1/4 tsp of yeast
1/2 tsp of sugar
1/2 teaspoon salt
1 cup warm water
1 tablespoon olive oil
Cornmeal, for sprinkling
Pizza dough directions:
Mix the sugar into the warm water. Stir to dissolve. Then sprinkle the yeast on top and let sit until foamy, about 10 minutes. Pour into your mixer bowl. Then add flours, salt and olive oil. Combine. Knead the dough (with your mixer attach the dough hook) for 8 minutes. Then place the dough in a bowl that has been sprayed with a nonstick olive oil spray. Let rise for one hour.
Punch down. Then divide the dough in half. Turn out onto a flour surface and roll until you achieve the desired thickness. This crust is great rolled out really thin. I then prick the dough with a fork all over the surface. Brush olive oil on top and sprinkle with your favorite pizza herbs (I use a mix of Italian seasonings). Bake for about 5-7 minutes or until lightly golden. Remove and top with sauce and your favorite toppings. Sprinkle the cornmeal onto your peel before you place in the oven for easy sliding.
Please note: I preheated my oven at 425 degrees for one hour with my pizza stone. I pre-bake the crust for 5-7 minutes. I then bake the topped pizza for an additional 8-10 or until the cheese is perfectly melted. Keep an eye on it, of course so it you get the desired crunchiness that you prefer.
— Knead to Cook