Pizza with Roasted Vegetables & Feta
The best part about roasted vegetables isn’t the fact that they’re ridiculously easy to make. It isn’t even the fact that they taste so good that avowed vegetable haters have just as much of a penchant for roasted vegetables as vegetarians do. No, the best thing about roasted vegetables is that leftover roasted veggies can be used in a thousand different ways, from tossing them with cheese and pasta and serving them as a main-course dish to puréeing them and then using them as a basis for dips and sauces. Roasted vegetables are the ultimate inexpensive savory staple. I once had a gentleman friend scoff when he saw me slide a tray of cut-up veggies into the oven and call them dinner…and then an hour later, he abandoned his steak in favor of my veggies-and-Feta meal. So much for having leftovers that time!
The next time you have a hankering for pizza, try making your own with whatever veggies you have on hand. (If you already have leftover roasted veggies waiting to be eaten, you’ll have a fresh, personalized pizza in 30 minutes. Guarantee it’ll taste better than Domino’s!) Most cheeses work on pizza, too – no need to confine yourself to mozzarella. And while this dish includes a recipe for homemade gluten-free pizza dough, if you don’t have time to make your own, many markets now stock whole-wheat pizza dough that has a minimum of ingredients. Trader Joe’s in particular has a few nice take-it-and-bake-it doughs.
Homemade Pizza with Roasted Vegetables & Feta (gluten-free)
This makes enough for an 8â€³ pizza.
For the vegetables:
Any vegetable you like, particularly bell peppers, onions, cherry/grape tomatoes, eggplants, green beans, squash, beets, sweet potatoes, mushrooms, corn kernels, etc.
Extra-virgin olive oil
Freshly ground black pepper
For the crust:
2/3 cup hot tap water
1 heaping teaspoon active dry yeast
1/2 cup chickpea flour
1/2 cup brown rice flour
1/2 cup potato flour (NOT potato starch!)
1/2 cup corn flour (NOT corn starch!)
1 1/2 teaspoons sea salt
About 1/2 cup milk (dairy, grain, coconut, whichever you prefer)
For the remainder of the toppings:
Spaghetti/pizza sauce such as marinara
A full-flavored cheese like Feta or goat cheese
To make the roasted vegetables, first preheat oven to 375F.
Prep the veggies by rinsing them and peeling them if necessary. (Peel the beets and onions, but don’t peel the beans or tomatoes…) Cut veggies into uniform sizes: the potato slices should be fairly even, for example, as should the eggplant and onion slices. Smaller veggies like green beans and corn kernels are fine just the way they are. Cover one or two large baking trays with parchment paper and place the veggies on the trays. Drizzle lightly with the oil, sprinkle with salt and pepper, and use your fingers to flip and push the veggies around a bit to make sure they’re evenly coated.
Baking time will depend greatly on which veggies you use – green beans roast more quickly than beets – but start checking the oven at about 25 minutes and pull out the veggies as needed, leaving the thicker/larger ones in the oven until they’re also turning brown around the edges.
To make the crust, increase oven heat to 425.
Combine the water and yeast and let sit for 5 minutes. You’ll know the yeast is active if you see little bubbles gathering on the water’s surface. While the yeast is bubbling away, rub butter or oil across an 8â€³ aerated pizza pan (the round kind with holes in it) and set it aside.
Stir flours, salt, and milk into the yeast, kneading with your hands if necessary. Mixture should be fairly dry, but it should be capable of sticking together – if it isn’t, add another tablespoon of milk and work it in. Press the dough into the pan, starting in the center and gently press-rolling it out to the sides. Try to keep the dough level fairly even.
Bake untopped crust at 425F for 15 minutes. Remove crust from oven and top with tomato sauce (optional), cheese of your choice, and the roasted veggies. Return to the oven and bake for 10 minutes or until the cheese is melting.