July 13, 2014

Roasted Vegetable Pizza

I'm a huge fan of homemade pizza dough, but I also love the convenience of using Stonefire's pizza crusts.  So it was easy to say yes to receiving a big box of Stonefire items knowing that I already loved their pizza crusts.

Alysha got me into eating roasted vegetable salads during our Door County trip, so I wanted to experiment with roasted vegetables on a pizza.  Chris and I were both amazed when experiment #1 turned out perfectly.  As in, we were sitting across the dining table from each other saying "wow, this is actually really good."


Stonefire products can be found in the bakery or deli area at most grocery stores.  Publix is my local grocery store and they have the strangest store layout.  Their Stonefire pizza crusts on a shelf in the cheese section.  It's worth taking time to figure out where they are in your local store.


There are many vegetables that would roast nicely for this pizza, but I chose eggplant and zucchini.  If you have a grill (we left ours behind in Wisconsin), I think this pizza would also be great with grilled vegetables.

Despite not liking tomatoes, I added some to this pizza because Chris loves tomatoes and I like they color the add. I did pick every last one of them off though before enjoying my slices of pizza :)


This pizza comes together quickly once the vegetables are roasted.  Just spread a layer of pesto on the Stonefire crust, then top with roasted vegetables.  I prefer using a perforated pizza pan for a crisper crust but a baking sheet or pizza stone would work too.


I added arugula just after removing the pizza from the oven.  Arugula is too bitter for me in a salad but I like the addition of it on pizzas...in small quantities :)



Roasted Vegetable Pizza



Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients (serves 3-4)

  • 1 small eggplant, peeled and chopped into 1/2-inch pieces
  • 1 small zucchini, chopped into 1/2-inch pieces
  • 1/2 cup chopped red onion
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 teaspoon oregano
  • 1 teaspoon coarse salt
  • 1 teaspoon black pepper
  • 1 Stonefire multigrain pizza crust
  • 1/4 cup pesto (I used spinach basil pesto)
  • 1/4 cup diced tomatoes
  • 1/4 cup feta cheese
  • 1/4 cup arugula
Instructions
  • Heat oven to 400 degrees. In a large resealable plastic bag, combine the eggplant, zucchini, onion, garlic, olive oil, oregano, salt and pepper. Seal the bag, then shake until the vegetables are coated in oil and seasoning.
  • Line a baking sheet with foil and spread the vegetables out in a single layer. Roast for 20 minutes, then toss vegetables. Roast for another 10 minutes or until the vegetables are lightly browned and soft. Leave the oven at 400 degrees for the pizza.
  • Place pizza crust on a perforated pizza pan. Spread pesto evenly on the crust, leaving a 1/2-inch border. Add roasted vegetables, tomatoes and feta cheese. Bake for 10 minutes. Add arugula immediately after removing pizza from oven. Slice into 8 pieces and serve.
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3 comments:

  1. I haven't had dinner yet and this is making me hungry! Sounds yummy!

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  2. Oh my goodness, Karis, this look fantastic! I love the Stonefire products and actually just purchased a bunch of veggies from the farmers market so I'm going to have to try this, asap!!! Also, I hear you about weird layouts of grocery stores, sometimes I wonder if they move things to different sections that don't make sense just to mess with you lol.

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  3. I love a pre-made crust when I am too tired to roll out the TJs ;-) Good idea for the zucchini (which are already starting to accumulate)--and I agree you needed the tomato for the visual.

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