You can use any vegetables from asparagus to zucchini. This recipe features asparagus, onion, and bell pepper. It seems simple but with sharp parmesan cheese, garlic, and balsamic vinegar, you get a rich complex flavor so yummy you might eat half a pizza in one sitting (oops). Enjoy!
3/4 Cupswarm water
1 Teaspoongarlic powder
1 TeaspoonItalian seasoning
1 Tablespoonolive oil
1 1/2 Cupwhole wheat flour
3-5 Cupsveggies (your choice)
1/4 Cuppine nuts
1 CupParmesan Cheese, shredded
First chop the vegetables of choice and toss with enough olive oil to coat. Sprinkle with salt, pepper, and garlic and roast at 450 for about 15 minutes (more or less depending on vegetable choice). Remove from oven and set aside.
Place pizza stone in oven and allow to heat to 450. Add yeast and warm water into mixing bowl and allow to sit for 5 minutes. Mix in the rest of the ingredients, flour last. Start with 1 1/2 cup flour and add more as needed until a ball forms and the sides of the mixer are clean. Knead 5 minutes and allow to rest 10 minutes. Knead again and let rest another 10 minutes. Roll out, until round and thin ¼ inch. Bake the crust at 450 for 7 minutes. Remove from oven and rub with olive oil. Sprinkle with salt, pepper, garlic powder, and 1/2 cup parmesan cheese. Add roasted veggies and pine nuts. Drizzle with balsamic vinegar and top with remaining 1/2 cup cheese. Then put back in the oven and heat until cheese melts, about 3 minutes.
From Megan Ostler, MS, RDN
When I was a teenager, my mother insisted that I wake up early one summer morning to learn to make bread with our elderly neighbor. She was an early riser and liked to make her bread before the heat of the day. So instead of sleeping in and enjoy my lazy summer day, I was up and in my neighbor's kitchen by 6 am.
She shared her recipes for whole wheat and white bread and tips and tricks to get it perfect. Afterward, I was excited to try my hand and starting making bread for my family. Then I wanted to try other bread items and pizza crust was next on the list. I have been making this pizza crust (with variations of white and wheat flour amounts) since I was a teenager and my family (and now husband) love it.
I like to make all sorts of pizza varieties, but one of my favorites is roasted veggie. You can use any vegetables from asparagus to zucchini. This time I used asparagus, onion, and bell pepper. It seems simple but with sharp parmesan cheese, garlic, and balsamic vinegar, you get a rich complex flavor so yummy you might eat half a pizza in one sitting (oops). Enjoy!