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Roasted Vegetable Pizza
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Roasted Vegetable Pizza with Par-Baked Crust is a perfect Home-Alone Meal. The dough can be rolled out into a crust and parbaked for a few minutes. This par-baked crust can also be frozen like that or you can apply the sauce and toppings and freeze it. It is exactly what we get at ready-to-eat pizza options.
When last week I was making Beetroot Focaccia, I had already prepared the pizza dough to be baked on 30th April, in celebration of Blogversary & our wedding anniversary.
My last attempt at pizza was very successful, so I was looking forward to making pizza. Everything has its place, fewer toppings are preferred but once in a while, I enjoy a pizza loaded with toppings. And if toppings include roasted vegetables, no complaints!
I roasted veggies and par-baked the base in the morning. And in 15 minutes I had awesome homemade pizza for dinner. It is a perfect way to hold a pizza party. I would love to do that.
There are 3 pizza doughs, ready for V to bake as and when he desires during the time he is home alone.
What is your pre-made food stocked for home-alone meals?
Roasted Vegetable Pizza
Ingredients
- 1 ball pizza dough
- ½ cup roasted vegetables
- 1 tbsp semolina sooji, for dusting the dough
- 2 tbsp pizza sauce
- 50 grams mozarella cheese
Instructions
- Remove the required number of balls 2 hours before making the pizza.
- Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour. Dust your hands with flour.
- Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle it with more flour and mist with little spray oil. Cover with loose plastic wrap or a ziplock bag. Let it rest for 2 hours.
- Pre-heat the oven to 250 °C.
- Generously dust the back of a sheet pan with semolina flour or cornmeal.
- Make the pizzas one at a time. Generously flour the counter with flour and using a rolling pin roll the pizza. Keep re-flouring the counter or rolling-pin if required. If you are having trouble extending the dough outward, let it rest for 5-20 minutes, to let the gluten relax and then try again.
- When the dough is stretched to your satisfaction (about 6 to 9 inch for 1 dough ball), place the rolling pin on one edge of the rolled dough. Slowly wrap the pizza dough onto the rolling pin while rolling it from one end to the other. Now take the rolling pin with pizza dough wrapped on it to the prepared pan and lay it on starting with one edge and slowly rolling it in reverse direction of the wrapped dough so that it unrolls easily. Make sure there is enough semolina or cornmeal to slide it off.
- Bake for 5-7 minutes just as the surface starts bubbling up. Remove from oven and allow to cool.
- At this stage you can freeze par-baked crusts and use them as desired.
to continue making pizza
- On the day of making pizza, remove them from freezer and thaw the par-baked crusts overnight in fridge.
- Lightly top it with sauce and roasted vegetables.
- Place the pizza into the pre-heated oven and bake for 5-15 minutes depending on how hot your oven is. The pizza doesn't take long to bake, so keep as eye and as soon as it is baked and cheese caramelizes. Rotate the pan if required for even baking. If the top is done faster than move the pizza to the lower shelf or vice-versa if the base crisps before cheese caramelizes, then move it to higher rack for baking.
- Remove pizza when done from oven and slide off the pan onto a cutting board. Allow the cheese to set slightly for 3-5 minutes and then slice and serve. Enjoy pizza from scratch in a jiffy.
