Roasted Vegetable Pizza
The only problem you might have with making a Roasted Vegetable Pizza is convincing dad that you need his beer: not for drinking but for baking!
serves
4time needed
prep cookingredients
12difficulty
easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 265g serve |
Qty per 100g |
|
| Energy | 766kJ | 289kJ |
| Protein | 11.2g | 4.2g |
| Fat,total | 4.18g | 1.58g |
| -saturated | 2.47g | 0.93g |
| Carbohydrate | 27g | 10g |
| -sugars | 9.4g | 3.6g |
| Dietary Fibre | 3.82g | 1.44g |
| Sodium | 876mg | 331mg |
Ingredients
- 1 1/2 cups Plain Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 3/4 cup Chilled Beer
- 1 Eggplant roughly chopped
- 1 Red Capsicum roughly chopped
- 2 Zucchini sliced
- 125 grams Button Mushrooms chopped
- 1 Olive Oil Cooking Spray
- 1/3 cup Hommus Dip or 2-3 Tablespoons tomato paste
- 2 Tomatoes sliced
- 100 grams Baby Bocconcini Cheeses sliced
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Method
- Preheat oven to 200 degrees.
- Sift flour, baking powder and salt into a bowl, stir in beer, mix. Turn onto a floured surface, knead until smooth (about 3 minutes).
- Roll out to a 30cm diameter circle and press into a pizza pan. Cover, and set aside for 15 minutes.
- Combine vegetables in a roasting pan, spray with olive oil. Season with salt and pepper to taste.
- Roast in oven for 15 minutes, or until tender.
- Spread pizza base with hommus or tomato paste, lay tomatoes over base.
- Top with vegetables and bocconcini.
- Cook for 12 minutes, or until base is golden.
- Season, and serve.
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