![Roasted Vegetable Pizza Roasted Vegetable Pizza](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/A5A4E824-142D-4824-B174-A6D607382F31/Derivates/eea3c774-a008-46fc-aa2b-35f7deb5491b.jpg)
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Ingredients
- 1 oz olive oil, plus extra to grease
- 15 oz bread flour
- 2 ½ oz whole wheat flour
- 9 oz warm water (100°F-110°F)
- ½ oz sugar
-
2 ¼
tsp rapid rise yeast
or 1 packet/envelope rapid rise yeast - 2 tsp salt
Topping
- 12 oz eggplant, cut into ¼ in. rounds (approx. 1 lg. eggplant)
- 8 oz red onion, cut into 2 in. strips (approx. 1 lg. onion)
- 1 garlic clove, halved
- 6 oz green bell pepper, cut into 2 in. pieces (approx. 1 lg. green pepper)
- 6 oz red pepper, cut into 2 in. strips
- olive oil, to drizzle
- 1 tsp dried oregano
- ½ tsp salt
- ⅛ tsp fresh ground black pepper
- 10 oz Fontina cheese, cut into 1 in. pieces
For Pizza
- 2 tbsp olive oil, plus extra to grease pan
- bread flour, to dust hands
- 2 tbsp capers (optional)
- Nutrition
- per 1 piece
- Calories
- 7389 kJ / 1766 kcal
- Protein
- 79 g
- Carbohydrates
- 219 g
- Fat
- 66 g
- Fiber
- 21 g
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