Roasted Vegetable Pizza
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 salt (kosher or sea salt)
2 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1 tablespoon sugar
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
Topped with roasted vegetables and creamy goat cheese, this homemade pizza is sure to impress.
Preparation & Directions
Heat oven to 450°F. In ungreased 15x10x1-inch pan, toss mushrooms, bell pepper and onion with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt; toss. Spread evenly in pan. Bake 12 to 16 minutes, stirring once, until vegetables are tender.
Meanwhile, in medium bowl, stir together 1 cup of the flour, the yeast, sugar, remaining 1/2 teaspoon salt, the warm water and 1 tablespoon of the remaining oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in remaining 1 cup flour and the basil to form a soft dough. On lightly floured surface, knead about 5 minutes or until smooth and elastic. Cover; let rest 10 minutes.
Spray large cookie sheet with cooking spray. Press dough into 14x10-inch rectangle on cookie sheet; prick with fork. Bake 12 to 14 minutes or until light golden brown. Brush with remaining 1 tablespoon oil. Spread roasted vegetable mixture and tomatoes evenly over crust; sprinkle with cheese. Bake 6 to 8 minutes or until vegetables are warm and cheese is softened.
High Altitude (3500-6500 ft): No change.
This pizza goes perfectly with a simple green salad. Simply toss mixed baby greens or arugula with your favorite vinaigrette and some toasted pine nuts.
We recommend using organic ingredients where available. For more information see Why Organic?