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Roasted Vegetable Pizza
Roasted Vegetable Pizza
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Prep Time:
25 minutes
Total Time:
50 minutes
Delicious homemade pizza with roasted veggies, creamy goat cheese, and organic fire-roasted tomatoes.
Ingredients:
  • 1 cup sliced fresh mushrooms
  • 1 medium yellow or red bell pepper, cut into 1-inch pieces
  • 1 medium onion, cut into thin wedges
  • 3 tablespoons olive oil
  • 3/4 teaspoon coarse (kosher or sea) salt
  • 2 cups Gold Medal™ all-purpose flour
  • 1 tablespoon sugar
  • 1 1/4 teaspoons regular active dry yeast
  • 3/4 cup warm water
  • 2 tablespoons chopped fresh basil
  • 2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, drained
  • 1 package (4 oz) crumbled goat cheese
Instructions:
  • Preheat oven to 450°F. Toss mushrooms, bell pepper, and onion with 1 tablespoon of oil in a 15x10x1-inch pan. Sprinkle with 1/4 teaspoon of salt and spread evenly. Bake for 12 to 16 minutes, stirring halfway through, until vegetables are tender.
  • In a medium bowl, combine 1 cup of flour with sugar, yeast, 1/2 teaspoon salt, warm water, and 1 tablespoon of oil. Mix with an electric mixer on low for 30 seconds, then on high for 1 minute. Add the remaining 1 cup of flour and basil, mix until a soft dough forms.
  • Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Cover the dough and allow it to rest for 10 minutes.
  • Prepare a large cookie sheet with a light coating of cooking spray. Shape dough into a 14x10-inch rectangle directly on the sheet, then gently pierce it with a fork. Bake for 12 to 14 minutes, or until it turns a lovely light golden brown.
  • Brush the crust with the remaining 1 tablespoon of oil. Evenly spread the roasted vegetable mixture and tomatoes over the crust, then sprinkle with cheese. Bake for an additional 6 to 8 minutes, or until the vegetables are warm and the cheese is softened.

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