Roasted Veggies on Pizza

>> Wednesday, May 30, 2012

We make a lot of pizza. You all know this from the ridiculous number of recipes we post. Lately, though, we've been going far beyond the usual sauce and cheese. It started with the Mexican Pizza with Tequila Shot Crust.

Now? We can't get enough veggies. Especially of the roasted variety.


STEP 1: Make pumpkin pizza dough, which is our go-to whenever we want pizza or knots. Actually, Stephen steamed some carrots and pureed them versus using canned pumpkin. Turned out great AND we had a spoon-able dinner for Ada!


STEP 2: Preheat your oven to 400 degrees F. Then chop, if necessary, the following ingredients into large chunks and assemble on a large, rimmed baking pan.

  • 1 large summer squash
  • 1 large white onion
  • 15 (or so) sprigs of asparagus
  • Couple handfuls walnuts
Just drizzle everything with olive oil and season with salt and pepper. We also added a lot of red pepper flakes for heat. Then place in the oven for 45 minutes, mixing every 15 minutes until you reach your desired black-ness. Set aside.


STEP 3: While they are roasting, make a tasty sauce. We recommend this one.


STEP 4: Up the oven temp to 425 degrees F and place a pizza stone inside. Divide dough into two balls and save one for a rainy day. Then flatten out and put on your pizza stone (a regular pizza or baking sheet would work fine, too). Bake for 4 to 5 minutes. Then flip over and spread your sauce and toppings. We used half a package of mozzarella and some parmesan cheese.

Bake for for 12 minutes. Then broil for a couple to crisp it up.


Slice and enjoy. My favorite part of this particular pizza? The WALNUTS! What a wonderful afterthought. I am definitely adding them to more pies in the future. Otherwise, roasting veggies has become my new obsession, so look for more recipes like this one in the very near future.

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And today on Writing Chapter Three, we've written installment two of the Baby Must-Haves series. This time, it's the 3 to 6 month edition.

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