Sunday, September 11, 2011

Roasted Veggie Pizza

Last night I made the BEST pizza!  It turned out so yummy and I can't wait to make it again.  It was spicy, sweet, and deep in flavor while being light yet very filling too.
I had made a batch of bread dough intending to make rolls to go with dinner.  I was making a roasted eggplant soup for dinner, but really wanted pizza.  So, I split the dough in half, half for the rolls and the other half for my pizza.  The vegetables that were roasting (425 for 30 minutes) were eggplant (sliced and chunked), zucchini (sliced), onion (chunks), and garlic cloves tossed with olive, Kosher salt, and black pepper.
While the veggies were roasting, I spread out the dough for the crust, spread a bit of olive oil on it along with some garlic powder and Italian seasoning.  Then, because I had a very small chunk of mozzarella, I shredded that and added it to the pizza crust.
After the vegetable were done, I put most of them in to the soup pot and saved some for my pizza.  I let them cool just a bit while I figured out what else I wanted on my pizza.  I had a single slice of prosciutto, some sun-dried tomatoes, goat cheese, a fresh block of mozzarella, and some pepperoncinis.  Mmm, I think that'll be good!  See...

There are roasted slices of eggplant and zucchini, chunks of roasted onion, squished cloves of roasted garlic.  Pure yumminess!  Add the sun-dried tomatoes, prosciutto, freshly shredded mozzarella, chunks of goat cheese (be  generous) all on top of the veggies.  Bake for about 12 minutes at 375.  While the pizza bakes, slice up a few pepperoncinis.  After the pizza is done cooking, sprinkle the pepperoncini slices on top of the pizza.

It smelled so good, we ate it right away and I forgot to get a picture of the entire pizza--that's what was left.  It made for a delicious breakfast.  :)

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