This is my not so ordinary pizza because we never make veggie pizzas! This homemade roast veggie pizza was something I really looked forward to since I love peppers and eggplants. After all when every pizza ever made is with salami, bacon, ham, chorizo and loaded with cheese a change with my not so ordinary pizza was a wonderful sight and tasted amazing! If you love these veggies definitely give this a try!
To see the recipe on how to make this ridiculously easy dough simply take a look the post/recipe here.
This is what you will need: flour, warm water, salt, oil (or butter), baking powder and seeds (optional)
For this recipe I specifically wanted a very thin base so I made sure to roll it out nice and thin. Spread the zucchini and tomato before transferring it into a baking sheet makes it easier to spread.
What you will need?
In this recipe I used the dulcetta pepper (sweet peppers) that I found at Food Lover Market or Fruit and Veg which is our local fruit and veg store here in South Africa and on a Saturday its always a pleasure to visit The Farmers Markets in Cape Town which are filled with the best of everything from organic fruit and veggies, cheeses, jams, spreads, bread and let’s not forget the divine coffee! So, any peppers will work perfectly but I love these baby dulcetta peppers because they bring such color and flavor to the recipe.
Quick Introduction to the Recipe
Rinse and air dry the peppers and eggplant in a colander. While that’s happening, get your dough ingredients out.
For the dough you will need: flour, warm water, salt, oil, baking powder and seeds (seeds are optional) and on how to make the dough see this recipe.
Add the veggies into an oven tray/skillet and make sure they are well oiled and season with salt and fresh chili flakes. Place the veg in the oven to bake while you roll out the dough. Bake for about 10 to 15 minutes or until slightly soft and brown. Remember they going back in the oven so they don’t need to be grilled or over done.
Note that roasting the veggies can also be done in advance.
Green onion roughly chopped was used here but again, if you prefer to use red onion you can but I preferred the green onion because the red against the sweet peppers was not what I was going for.
The zucchini is not evident in this homemade roast veggie pizza because of the way they were used.
I grated the zucchini (peels on) and piled them into a cheese cloth (or clean kitchen towel) to squeeze all the liquid out before spreading it onto the base of the pizza. The zucchini went on before the canned chopped tomato.
Slicing the zucchini (baby marrow) and add it to the roasting dish instead of grating is also an option.
Its easier to work on a flat surface or board while rolling and adding the zucchini paste and tomato but transfer the pizza onto the prepared oven tray before adding the veggies for easier handling.
A good quality of canned tomatoes like most ingredients is always good. Using a fork slightly mash the tomato.
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Homemade Roast Veggie Pizza
Thin base pizza loaded with roast veggies!
- 6 Dulcetta peppers
- 4-6 Zucchini
- 1 Onion
- 1 fresh tomato (sliced lengthwise & deseeded)
- 1/2 cannned chopped tomato (use a fork to slightly mash)
- 1/2 cup broccoli florets (no stems)
- Pinch Salt
- 1/4 tsp dried chili flakes
- 2 tbsp olive oil
What You Will Need Before You Start Besides Ingredients
Make sure your dough is ready to use before starting.
You will need a skillet or an oven dish for roasting the veggies.
You will also need another oven dish for baking the actual pizza.
Baking paper for the pizza (for easy clean so its optional)
Spray and cook over the baking paper (optional)
Chop off the ends of the zucchini and grate into a bowl/plate. Add the grated zucchini into a muslin cloth or a clean dish towel and squeeze all the liquid out. (You can also skip this part and slice the zucchini and then place on the pizza instead of spreading it directly on the pizza)
Place the eggplants, peppers and roughly chopped onions into a skillet/oven tray and drizzle with oil, salt and dry chili flakes. Place into the oven and let it bake for about 15 minutes or until slightly browned and softer.
Meanwhile roll out the dough and spread the zucchini over (if not adding it on top) Add chopped slightly mashed tomato as the second layer over the zucchini.
Remove the skillet from the oven and let it cool while you prepare the 2nd baking tray with baking paper and a spray of non-stick spray. The non stick spray is optional. Set aside.
Using a small sharp knife gently slice SOME of the peppers lengthwise and de-seed them and slice the eggplants.
Using an egg lifter move the pizza base (with zucchini & tomato) into the prepared baking tray to start adding the veggies.
Add the eggplants, peppers, broccoli florets,tomato and onions over the tomato & zucchini base. Sprinkle some salt and pepper and bake for about 10 to 12 minutes or until nicely brown to your liking.
The base is thin so it will not need a long time to cook so if you find that the base is brown but you want your veggies browner then lower the oven rack and turn the stove to grill for 3 to 4 minutes depending on the heat.
Cheese is optional. Regular or vegan.