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RECIPES
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Roasted Vegetable and Four Cheese Pizza
Dough:
1 1/4 cups warm water
1 Tablespoon active dry yeast
1/4 teaspoon granulated sugar
1 Tablespoon olive oil
3 cups all purpose flour
1 teaspoon salt
For Dough:
Place yeast, water and sugar in a bowl. Let the mixture become bubbly and foamy, about 5 minutes. Add in oil. Add flour one cup at a time. Add in
salt. Knead dough for 10 minutes to from a smooth, elastic ball. Preheat oven on Standard Bake at 100°. Place in oven for about 1 to 1 1/2 hours,
or until doubled in size.
Adjust oven rack to position 2. Preheat oven to 400° on Convection Bake. In a large bowl, combine eggplant, yellow squash, zucchini, and red
onion. Drizzle with olive oil and season with salt and pepper. Pour into rimmed cookie sheet and roast at 400 for about 10-15 minutes, or until
lightly browned but not completely cooked through. Set aside and allow to cool slightly.
Remove dough and shape into a 12-inch circle on a pizza pan. Spread sauce onto dough. Sprinkle cheeses onto dough. Then top with roasted
vegetables. Place in oven and set timer for 15-20 minutes. Cook until cheese is slightly brown and bubbly.
Sprinkle with chopped basil and cut into 8 wedges per pizza to serve.
Serves 4.
Toppings:
1 small eggplant, small diced
1 yellow squash, small diced
1 zucchini, small diced
1/2 red onion, small diced
1 Tablespoon olive oil
Salt and pepper, to taste
1/4 cup shredded Parmesan cheese
1/2 cup shredded jack cheese
1/2 cup shredded mozzarella cheese
1/4 cup shredded cheddar cheese
1/2 cup prepared pizza sauce
1/2 cup chopped fresh basil
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