Ridiculously Easy Roasted Veggie Pizza
Ingredients
For the crust:
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 ¼ teaspoons instant yeast 1 packet
- 2 cups very warm water
- 3 tablespoons extra virgin olive oil divided
For the topping:
- 6-8 ounces shredded Mozzarella cheese I prefer whole milk
- 2 tablespoon extra virgin olive oil
- 2 small bell peppers
- 1 medium or 2 small zucchini thinly sliced
- 2 small yellow squash thinly sliced
- 1 medium red onion peeled and sliced into wedges
- 10 pitted Kalamata olives halved
- 1 teaspoon garlic salt
Instructions
For the crust:
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In a medium-large bowl, combine flour, salt, and instant yeast. Stir well. Add the warm water. Using a Danish Whisk, sturdy wooden spoon or a rubber spatula, mix until all of the flour is incorporated. Cover the bowl with a plastic wrap and put it in a warm place to rise for 45-60 minutes. The dough should double in size.
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Drizzle 2 tablespoons of olive oil into a 10x15-inch sheet pan. Rub the oil with your hand to cover the bottom and sids of the pan. Transfer pizza dough to the oiled pan and turn to coat with oil. With your fingers, spread the dough out to cover as much of the pan as possible. Don’t worry if you can’t get it to the edges. Cover the pan with plastic wrap and allow the dough to rest in a warm place for 30 minutes.
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The dough should now have covered most of the pan. Drizzle the dough with 1 tablespoon of olive oil and, with your fingers, push it into the corners of the pan. Dimple the dough all over with your fingers.
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Allow the dough to rest while you preheat the oven to 450˚F with a rack positioned in the center of the oven.
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When the oven is preheated, bake the dough for 18-20 minutes or until pale golden brown.
For the topping:
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While the dough is baking, combine all the veggies and olives in a bowl and drizzle with 2 tablespoon of olive oil. Add 1 teaspoon of garlic salt and gently stir to coat all of the veggies with oil.
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When dough is pale golden brown, remove the pan from the oven. Top the crust with the shredded cheese and top with the oiled veggies. Return to the oven for another 12-15 minutes or until the crust is golden brown and cheese is starting to bubble.
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Remove from the oven, drizzle with pesto and garnish with fresh herbs, if desired. Serve hot or warm.