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Dairy
Easy
2 Hours
Diets 
Savor the flavors of the season with our roasted vegetable pizza! Loaded with delicious vegetables, all perfectly roasted to bring out their natural sweetness, this pizza is a delicious combination of wholesome ingredients to keep you going.
3 and 1/2 teaspoons Shibolim Dry Yeast
1/3 cup warm water
1 and 1/2 tablespoons organic sugar
3 tablespoons honey
1/2 cup warm Kedem Apple Juice
3 tablespoons Gefen Olive Oil
3/4 teaspoon salt
3 and 1/3 cups Shibolim Spelt Flour
1/2 cup Tuscanini Pizza Sauce
1 cup shredded mozzarella or pizza cheese
1 squash, thinly sliced
4 cloves garlic, thinly sliced
1/2 cup eggplant chunks
1/2 red onion, thinly sliced
1/2 red pepper, cut thinly sliced
1/2 orange pepper, thinly sliced
2 tablespoons oil
salt, to taste
pepper, to taste
Whisk the warm water, yeast, and organic sugar in a big bowl or mixer using the dough hook. Cover and allow to rest for eight to 10 minutes until foamy on top.
Add the oil, apple juice, and honey, and start adding the flour one cup at a time.
Mix for five minutes. Add the salt, and mix for two more minutes.Place it in a greased bowl and cover with a towel. Let it rise for about an hour or until doubled in size.
While the dough is rising, prepare the roasted vegetables. Preheat oven to 400 degrees. Add the vegetables on a lined baking sheet.
Drizzle with oil, salt, and pepper. Bake until soft and slightly toasted, about 20 minutes.
Increase the oven temperature to 475 degrees Fahrenheit. Line a baking pan you’ll be using for the pizza.
On a floured surface, gently flatten the dough and shape it to your liking. Top with pizza sauce and cheese, then arrange the roasted vegetables on top.
Bake for 18-20 minutes or until the crust is golden and the cheese is melted and bubbling.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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absolutely delicious.
soft and sweet, tasty dough and a delightful mix of veggies.
easy to make.