Oven-Roasted Vegetable and Pesto Pizza
Published by Stewart, Tabori & Chang
Editor's Note: Instead of calling your favorite pizza place and ordering delivery, roll up your sleeves and get started on this recipe for Oven-Roasted Vegetable and Pesto Pizza! This gluten-free pizza recipe is loaded with flavors and is even topped with fresh pesto, resulting in a pizza that you'll love making again and again. It's also a great way to make use of an abundance of fresh produce from your vegetable garden. You'll love this gourmet take on the traditional vegetable pizza, which can even be served at your next get-together with friends. Recipes for the tomato fondue, pizza base, and pesto are also included.
Roasting vegetables concentrates their flavor and makes them crisp and sweet, as well as irresistible and healthy!
Makes2 8-in pizzas
Recipe CourseMain Course
Taste and TextureChewy, Crisp, Herby
Type of DishPizza
Preheat the oven to 400 degrees F.
Prepare the vegetables for the topping of the pizza: cut the eggplant into ½-in chunks, sprinkle with salt and leave to drain for 15 minutes. Rinse to remove the excess salt and pat dry with kitchen paper towels. Cut the zucchini and red onion into ½-in chunks. Halve the red and yellow bell peppers, remove the seeds carefully, cut into quarters and then into ½-in chunks. Put the vegetables into a bowl, drizzle with oil and freshly ground black pepper. Toss to coat.
Arrange the vegetables as a single layer on a baking sheet and roast in the oven for about 40 minutes until golden and crispy. Sprinkle on a little salt towards the end of cooking.
Make the tomato fondue and cook it over a low heat until reduced and concentrated. Adjust the seasoning if necessary.
Follow the recipe for gluten-free pizza base. Roll out as two rounds and bake for 8 minutes. Remove from the oven and spread the bases with the concentrated tomato fondue, then the roasted vegetables, and return to the oven for a further 10-15 minutes until hot, bubbly, and cooked through. Drizzle with a little pesto.
Serve immediately with a good green salad.
2005 Darina Allen Kearney and Rosemary Kearney