I’m glad Justin picked out this recipe from our archives…I had forgotten how much flavor could be packed in such an easy recipe. Normally I would make my own pizza crust, but this time I opted for pre-made dough to save on time. Store-bought dough tastes a bit too sweet for me, but it’s still a good option. You can use any mixture of vegetables for this recipe…this time I left out the yellow bell pepper because I forgot to get one, and tossed dried basil with the veggies before roasting them instead of using fresh at the end.
The past two days have been fantastic…yesterday it was rainy and dark, my favorite kind of day. It was cool enough to wear jeans, and a bit too chilly for a tank top. Amazing for a September day in Austin. Of course today it’s sunny and warmer, but still only 89 degrees at the moment. I’m crossing my fingers that we’ll somehow get an autumn this year…
I finished another of Barbara Kingsolver’s books, High Tide in Tuscon. It’s a collection of essays, well-written and thought provoking. I’ve started on her second collection of essays, Small Wonder. I just love her writing.
Tonight I’ll be glued to the television for Project Runway, though the only person I’m really rooting for is Michael. He seems to be one of the only genuinely nice people on that show, and he’s super-talented to boot.
Okay, pizza time.
Roasted Vegetable Pizza
- 1 recipe pizza dough or 1 (10-ounce) can refrigerated pizza dough
- 2 teaspoons olive oil
- 1 carton cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, quartered and sliced
- 1 red onion, thinly sliced
- Coarse salt and freshly ground black pepper
- 4 ounces shredded mozzarella cheese
- 3 tablespoons fresh basil, chopped (or 1 teaspoon dried)
Position one rack in top third of oven and one rack in bottom third; preheat oven to 425ËšF.
Roll out pizza dough and place on a heavy baking sheet. Press or stretch into a 9×13-inch rectangle. Brush with 1 teaspoon olive oil.
Toss tomatoes, peppers, zucchini and onion with remaining olive oil and dried basil, if using; arrange on a large rimmed baking sheet. Sprinkle with salt and pepper.
Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes (vegetables may need a few minutes more).
Remove from oven. Sprinkle crust with cheese and top with vegetables. Top with fresh basil, if using, and bake until cheese is melted, just a few minutes more.
Makes 8 servings.
Source: No clue.