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Roasted vegetable pizza

Roasted vegetable pizza
Healthy pizza for the whole family that is sure to go down a treat.

500g gluten-free bread dough

100g mushrooms

100g courgettes

100g aubergine

100g pepper

1 / 2 onion

1 tbsp olive oil, plus extra for drizzling

Rice flour, for dusting

50g polenta

100g crumbled feta cheese

100g parmesan cheese, shaved

12 basil leaves

Tomato sauce:

1 garlic clove, chopped

2 onions, chopped

2 tbsp olive oil

440g tinned peeled tomatoes

1 tsp dried oregano

2 1/2 tbsp light bown sugar

Pesto:

1 large bunch basil, leaves picked

1 garlic clove

50g almonds or pine nuts

50g parmesan cheese, grated

Juice of half lemon

60ml olive oil

Preheat the over to 180°C / 350°F / Gas Mark 4. Lightly grease a baking dish and line a baking tray with baking paper.

Let the dough rise for 20 minutes. 

For the tomato sauce, sauté the garlic and onion in the olive oil in a saucepan for 5 minutes over low heat, then add the tomatoes, oregano and sugar.

Simmer for 20 minutes to reduce, stirring regularly. Season.

Place the pesto ingredients in a blender and process until smooth. 

Thin the pesto out with an extra tablespoon of olive oil if it is too thick. Adjust the seasoning with salt and pepper.

Wash the vegetables and cut them into slices about 5mm thick. 

Arange them in a baking dish and pour over a little olive oil.

Bake for 20-25 minutes. Increase the heat to 210°C / 415°F / Gas Mark 6-7.

Divide the bread dough into four equal pieces and knead them to form balls. Roll them out on a clean surface dusted with rice flour. 

With wet hands, stretch the dough out to make four circles of equal size.

Place a sheet of baking paper on a baking tray (prepare another is needed), scatter over the polenta and drizzle over a little olive oil before laying the pizza bases on top, without any topping. Cook the bases in the preheated oven for 15 minutes. 

Remove the bases from the oven and add the toppings in the following order: tomato sauce, roasted vegetables, feta and shaved parmesan.

Drizzle each pizza with 2 tbsp of pesto and add a few leaves of fresh basil.

Return to the oven and bake for 6-8 minutes or until the vegetables are cooked and the cheese has melted. 

Serves
4

Preparation Time
30 minutes

Cooking Time
50 minutes

Main ingredients
Flour, Vegetables, Sugar

Recipe Type
Dinner, Family Dinners, Healthy, Kids Food

Special Info
Gluten free

Level of Difficulty
Easy

The recipe is from Good Without Gluten by Frederique Jules, Jennifer Lepoutre and Mitsuru Yanase by Murdoch Books
Photography: Akiko Ida
 

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