I’m writing this post from my new desk at my mom’s office, where I’m helping out for the next few weeks.
It’s interesting to be working again. I haven’t worked full time in quite awhile now. I’m finding it difficult to fit in my workouts, cooking, and of course, blogging!
I got up at 6:30 am yesterday morning, and did my workout before work, and today I got up at the same time and went to swim laps. 6:30 am wasn’t too bad for lap swimming really, as Hisa and I usually get up at 7 am, so it wasn’t that much of a difference. The main difference was I had to swim faster than usual, and I had to keep checking to clock to make sure we left in time, so I would have plenty of time to get ready when we got home.
Anyway, enough talk!
On to the pizza!
This is a great vegetarian pizza that’s a nice change from your regular tomato sauce pizza. Instead of tomato sauce, I used pesto as the base sauce on the pizza crust. Then I spread the shredded cheese over that, and roasted zucchini, onion, and green bell pepper on top.
You can make your own pesto in a food processor (which I really want to do, but have yet to try!), or just use the stuff in a jar like you buy in the grocery store.
You can also make the crust ahead of time and keep it in the fridge, and then stick it in the fridge 24 hours before you’ll need it. Pizza crust is pretty forgiving stuff. And tasty too. :)
I used a pizza stone to bake this. If you use a pizza stone (and I highly recommend you do, but it isn’t necessary), stick it in your pre-heated oven for about 20 minutes before you bake your pizza. This will get the stone really hot, bake your pizza fast, and make your pizza crust wonderful! Basically, the hot stone mimics the hot bricks that bake the pizza in a brick pizza oven.
You don’t have to use a pizza stone for this. If you don’t have one, you can bake your pizza on a regular baking sheet. Pizza stones aren’t expensive though, so I recommend trying one out. :)
Roasted Vegetable & Pesto Pizza
(makes 2 round pizzas or 1 large rectangle pizza)
For the crust:
- 2 1/4 tsp. dry yeast
- 1/2 tsp. brown sugar
- 1 1/2 c. warm water
- 1 tsp. salt
- 2 Tbsp. olive oil
- 1/2 c. corn meal
- 2 1/2 – 3 c. bread flour
For the pizza toppings:
- 1/2 c. pesto
- 2 c. shredded mozzarella cheese (or whatever cheese you like on your pizza)
- 1 green zucchini, sliced
- 1 yellow zucchini, sliced
- 1/2 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- salt and pepper
- extra virgin olive oil
- Pre-heat oven to 400° F (200° C).
- In a large bowl, dissolve yeast and sugar in water. Let sit for 10 min.
- Add salt and oil, then stir in corn meal and 2 c. bread flour.
- Turn out dough onto a floured surface. Knead, adding flour until smooth and elastic.
- Place dough into a well oiled bowl, cover, and let rise for 1 hour, or until double in size.
- Place sliced zucchini, onion, and pepper, in a greased baking sheet. Drizzle with extra virgin olive oil and season with salt and pepper. Toss to coat the vegetables. Bake for about 15 minutes, stirring occasionally, until vegetables are tender. Remove from oven.
- Punch down dough, roll out dough into 2 round crusts or 1 large crust. Place in an oiled baking sheet and let rise 10 – 20 minutes.
- Pre-heat oven to 425° F (220° C). If using pizza stone, place dry stone in oven to heat up for 20 minutes.
- Remove pizza stone from oven. Carefully place rolled out pizza dough on stone. Spread pesto on pizza crust. Sprinkle cheese on top of that, and then place the roasted vegetables on top of that.
- Bake for 15 – 20 minutes, or until pizza crust is golden brown.
- Remove from oven, cut into slices with a pizza cutter, and serve immediately.