Mediterranean Vegetable Pizza
Submitted by koffee
Roasted vegetable pizza topped with caramelized onions, zucchini, tomatoes, and garlic on homemade whole grain dough. This vegetarian pizza is packed with Mediterranean flavor.
YIELD
8 servingsPREP
15 minCOOK
80 minREADY
100 minRoasting the vegetables before they hit the pizza transforms them into sweet, caramelized gems bursting with concentrated flavor.
Onions, zucchini, tomatoes, and whole garlic cloves roast in their skins until soft and golden, then get chopped and piled onto a hearty whole grain crust flecked with bran.
Fresh herbs scattered on top add a final burst of brightness.
Kitchen Tips
- Roast vegetables first: This removes excess moisture and intensifies their sweetness
- Use a bread machine: Let it do the kneading work for easy, hands-off dough
- Prick the dough: Fork holes prevent bubbling during the initial bake
- Pre-bake the crust: A 15-minute head start ensures a crispy base that won’t get soggy
- Add cheese underneath: If using cheese, place it under the vegetables so it melts properly
Variations
- Top with crumbled feta or goat cheese for tangy richness
- Add roasted red bell peppers or eggplant to the vegetable mix
- Drizzle with balsamic glaze after baking for extra flavor
Ingredients
Directions
Add all ingredients for the dough except the cornmeal in order suggested by your bread machine manual and process on the dough cycle accourding to manufacturer’s directions.
While the dough is being processed, preheat the oven to 450 degrees.
Place the onions in their skins, the whole zucchini, the tomato, and the garlic cloves in their skins on a nonstick baking sheet.
Bake the tomato and garlic 20 minutes, the onions and zucchini 40 minutes.
Let the vegetables cool.
Peel the onions and garlic. Chop the vegetables coarsely.
At the end of the dough cycle, remove the dough from the machine and divide it in half.
On a floured board with a floured rolling pin, roll each piece of dough into a 10-inch round.
Sprinkle the cornmeal on 2 nonstick baking sheets or pizza pans.
Place the dough on the pans, prick all over with a fork, and bake 15 minutes.
Top the pizzas with the chopped vegetables and bake 5 minutes longer.
Remove the pizzas from the oven and sprinkle with the basil, oregano, and thyme on top.
Eat hot or at room temperature.
If you want ff cheese, make sure you add it under the vegetables so it melts and stays soft.
Comments
