Roasted Vegetable Pizza
TM5 TM6

Roasted Vegetable Pizza

4.4 (10 ratings)

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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