Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts
Savor the flavors of fall with this Roasted Autumn Vegetable Pizza—topped with caramelized seasonal veggies, melty cheese, and a golden crust. A cozy, vegetarian main perfect for chilly evenings and easy entertaining!!
Who says that pizza has to be laden with meat to taste good. You can make an incredibly delicious pizza without a slice of pepperoni in sight. With the availability of local fresh vegetables such as Winter squash, onions and sweet potatoes at the moment, it seems a crime not to find a way to use them as much as possible, and in as many ways as possible!
This delicious vegetarian pizza is one of our favorite things! With its soft part whole wheat crust (which has an almost nutty flavor) and a delicious creamy white sauce, not to mention those oven roasted and caramelized vegetables, it is a real family pleaser and a great way to get in some extra veggies when they aren't looking!
It also makes an incredibly tasty vegetarian option for those occasions when you might have a vegetarian showing up for dinner. You don't have to be a vegetarian to enjoy it, however. Everyone seems to like this pizza! I have never had any complaints anyways!
This pizza is the perfect way to showcase butternut squash, sweet potatoes and red onions, all roasted and caramelized to sticky sweet perfection after tossing them in a honey/pesto mixture.
With that crush, the creamy sauce and those vegetables sinking into melted cheese on the top, you really cannot go wrong with this one!
INGREDIENTS NEEDED
TO MAKE ROASTED AUTUMN VEGETABLE PIZZA
There are three basic elements to this tasty pizza. That delicious crust, the rich and tasty white sauce and then the roasted vegetable and cheese topping! Altogether this is a really tasty combination!
For the crust:
- 1 cup warm water (240ml)
- 1 1/2 tsp yeast
- 1 TBS liquid honey
- 1 TBS olive oil
- 2 1/2 cups strong flour (360g) plus more for kneading (can use part whole wheat)
- 1 tsp salt
For the white pizza sauce:
- 1 TBS butter
- 3 TBS flour
- 1 1/4 cups milk (280ml)
- 1/2 tsp garlic powder
- 1/4 tsp each dried oregano and dried basil
- pinch hot pepper flakes
- salt and black pepper to taste
- 1/3 cup grated Parmesan cheese (60g)
For the roasted vegetables:
- 1/2 small butternut squash, peeled, seeded and cut into wedges
- 1 large red onion, peeled and cut into wedges
- 1 medium sweet potato, peeled and cut into cubes
- 1 TBS pesto
- 2 TBS olive oil
- 1 TBS liquid honey
- 1/4 tsp garlic powder
- 1/4 tsp ground cinnamon
- salt and black pepper to taste
You will also need:
- 2 cups grated four cheese Italian blend (245g)
You don't want the water for the crust to be hot. You should be able to comfortably hold your fingers in it. If the water is too hot it will kill the yeast.
I used salted butter in the making of the sauce. I used full fat milk and grated my own Parmesan cheese to use in it. Make sure your herbs are fresh and not out of date for the best flavor.
You can use any combination of autumn vegetables for this. There is no right or wrong way to do it. I used butternut squash, onion and sweet potato. You could use beetroot, carrots, parsnips, swede/rutabaga, etc. Use what you enjoy and enjoy what you use.
Use a good quality pesto for the vegetables. If you have homemade pesto, so much the better. Whichever route you choose to go, make sure it is something you enjoy the flavor of.
I highly recommend grating your own cheeses for this pizza. I used a combination of Mozzarella, Cheddar, Fontina and Parmesan. All white cheeses with great melting properties. Gouda is also nice, whilst not especially Italian. A good quality pre-grated cheese blend will also work well. Just make sure whichever cheeses you decide to use melt smoothly and easily.
HOW TO MAKE
ROASTED AUTUMN VEGETABLE PIZZA
There are three basic elements to this pizza. The crust. The sauce. The toppings. It is really very easily to put together. You can be roasting the vegetables and making the sauce while the dough for the crust is rising.
- To make the crust, place the warm water in a large bowl. Stir in the honey and sprinkle the yeast over top. Allow to sit for several minutes to proof the yeast. (about 5 minutes)
- Whisk the flour and salt together. Stir the yeast to dissolve and then stir in the flour mixture and the olive oil. (Add the flour to the wet mixture.)
- Mix together well, at first with a wooden spoon and then with your hands. Knead until smooth and elastic, about 5 to 6 minutes. (Alternately you can do this in a stand mixer using a dough hook.)
- Place in a lightly oiled clean bowl, turning once to coat it with the oil. Cover and allow to rise for 20 minutes before knocking down and proceeding. (You can leave it to rise longer if you wish, or even overnight in the refrigerator.)
- While the crust is rising you can roast your vegetables. Preheat the oven to 220*C/425*F/ gas mark 6. Line a large baking tray with some aluminum foil. Spray with low fat cooking spray.
- Toss the vegetables together in a bowl along with the pesto, olive oil, honey cinnamon, garlic powder, and salt & pepper to taste. (Toss them together in a bowl helps to coat all of the vegetables evenly with the oil and seasonings.)
- Spread the vegetables out in a single layer on the prepared baking tray. Roast in the preheated oven for 20 to 25 minutes until soft and slightly caramelized. (This smells fabulous when they are roasting.)
- To make the white sauce, melt the butter in a medium saucepan over moderate heat. Whisk in the flour. It will be stiff. (I use my small wire whisk.)
- Slowly whisk in the milk, whisking constantly. Cook, stirring continuously until the mixture bubbles and thickens. (It is important to add the milk slowly and steadily, whisking the whole time to prevent lumps from forming.)
- Whisk in the remaining ingredients. Cook on low for about 2 minutes to cook out any flour taste. Set aside to cool. (This is important. You don't want to be adding a hot sauce to the crust.)
- To assemble the pizza(s) oil one large baking sheet, or two smaller pizza pans.
- Spread the crust out to fill the pan(s). (I like to dampen my hands with water to do this. I find it makes this step very easy to do.)
- Spread the white sauce over top of the crust and top with the grated cheese. Lay the roasted vegetables on top in a decorative manner. (I spread the sauce out with the back of a metal spoon.)
- Bake in the preheated oven (425*F/220*C/gas mark 7) for 30 to 35 minutes until the crust is golden brown on the bottom, the cheese has melted, and everything is heated through wonderfully.
- Cut into slices or wedges to serve. (This depends on the type of pan used. Round/wedges. Rectangular/squares.)
WHAT TO SERVE WITH
ROASTED AUTUMN VEGETABLE PIZZA
I really like to enjoy this pizza with a tossed salad. This can be as simple or as elaborate as you wish it to be, remembering that the pizza itself has a nice mix of vegetables on it to enjoy.
A simple Caesar salad would be great!
You could also serve it with an assortment of raw vegetable crudities and some dip. Children especially enjoy this option.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO MAKE MY OWN CRUST FROM SCRATCH?
Not at all, but it is a very good crust recipe. Failing that you can often buy good quality frozen crust doughs at the shops that you simply thaw and let rise.
DO I NEED TO USE WHOLE WHEAT FLOUR?
You should not use totally whole wheat flour for this, but making the crust using a mix of white and whole wheat flours results in a very tasty crust with a somewhat nutty flavor.
CAN THIS BE MADE AHEAD OF TIME?
All of the elements of this pizza can be made ahead of time and refrigerated until you are ready to use them. The crust can be kept in the refrigerator, covered, over night. Simply bring to room temperature and let rise for a bit before pressing it out in the pan.
You can make the sauce and then keep it covered in the refrigerator overnight. Likewise, you can roast the vegetables and keep them in a covered container in the refrigerator until you are ready to use them.
Both the sauce and the roasted vegetables can be used straight from the refrigerator.
HOW LONG WILL THIS KEEP?
I do not recommend keeping this more than 2 to 3 days after baking. You may freeze it in individual sized serving for a longer period of time. Wrapped tightly it will keep in the freezer for up to three months. When ready to serve, allow to thaw out in the refrigerator and then simply pop onto a baking sheet and into a moderate (350*F/180*C/gas mark 4) oven to reheat.
A FEW OTHER
PIZZA RECIPES TO ENJOY
We are real lovers of pizza in my family. Here are a few other pizzas we enjoy making that you might also enjoy!
SCHOOL CAFETERIA PIZZA - This recipe is supposed to be quite similar to the pizzas you will find in school cafeterias. I don't know about that, but I can tell you it is one very delicious and easy to make pizza. With a super easy pourable crust and my own special recipe for the sauce, it is a truly wonderful pizza. Yes, you did read that right. It has a super easy pourable crust. Simple store cupboard ingredients put together in the most delicious way. That is always my promise to you.
ULTIMATE PIZZA BAGELS - Once you taste these you will never be tempted to buy the frozen variety of pizza bagels again. These delicious hot delights are the ultimate in Pizza Bagels. Not just a half a bagel like most Pizza Bagels you will see, these are the whole shebang! With double the sauce, double the toppings and double the cheese. A true delight you can wrap your mouth around.
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Yield: 8 servings
Roasted Vegetable Autumn Pizza
Prep time: 35 MinCook time: 35 MinTotal time: 1 H & 10 M
A somewhat healthy version of Pizza topped with beautifully roasted autumn vegetables. This is delicious as a main, or cut into smaller squares as an appetizer/nibble.
Ingredients
For the crust:
- 1 cup warm water (240ml)
- 1 1/2 tsp yeast
- 1 TBS liquid honey
- 1 TBS olive oil
- 2 1/2 cups strong flour (360g) plus more for kneading (can use part whole wheat)
- 1 tsp salt
For the white pizza sauce:
- 1 TBS butter
- 3 TBS flour
- 1 1/4 cups milk (280ml)
- 1/2 tsp garlic powder
- 1/4 tsp each dried oregano and dried basil
- pinch hot pepper flakes
- salt and black pepper to taste
- 1/3 cup grated Parmesan cheese (60g)
For the roasted vegetables:
- 1/2 small butternut squash, peeled, seeded and cut into wedges
- 1 large red onion, peeled and cut into wedges
- 1 medium sweet potato, peeled and cut into cubes
- 1 TBS pesto
- 2 TBS olive oil
- 1 TBS liquid honey
- 1/4 tsp garlic powder
- 1/4 tsp ground cinnamon
- salt and black pepper to taste
You will also need:
- 2 cups grated four cheese Italian blend (245g)
Instructions
- To make the crust, place the warm water in a large bowl. Stir in the honey and sprinkle the yeast over top. Allow to sit for several minutes to proof the yeast. (about 5 minutes)
- Whisk the flour and salt together. Stir the yeast to dissolve and then stir in the flour mixture and the olive oil.
- Mix together well, at first with a wooden spoon and then with your hands. Knead until smooth and elastic, about 5 to 6 minutes.
- Place in a lightly oiled clean bowl, turning once to coat it with the oil. Cover and allow to rise for 20 minutes before knocking down and proceeding.
- While the crust is rising you can roast your vegetables. Preheat the oven to 220*C/425*F/ gas mark 6. Line a large baking tray with some aluminum foil. Spray with low fat cooking spray.
- Toss the vegetables together in a bowl along with the pesto, olive oil, honey cinnamon, garlic powder, and salt & pepper to taste.
- Spread the vegetables out in a single layer on the prepared baking tray. Roast in the preheated oven for 20 to 25 minutes until soft and slightly caramelized.
- To make the white sauce, melt the butter in a medium saucepan over moderate heat. Whisk in the flour. It will be stiff.
- Slowly whisk in the milk, whisking constantly. Cook, stirring continuously until the mixture bubbles and thickens.
- Whisk in the remaining ingredients. Cook on low for about 2 minutes to cook out any flour taste. Set aside to cool.
- To assemble the pizza(s) oil one large baking sheet, or two smaller pizza pans.
- Spread the crust out to fill the pan(s).
- Spread the white sauce over top of the crust and top with the grated cheese. Lay the roasted vegetables on top in a decorative manner.
- Bake in the preheated oven (425*F/220*C/gas mark 7) for 30 to 35 minutes until the crust is golden brown on the bottom, the cheese has melted, and everything is heated through wonderfully.
- Cut into slices or wedges to serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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I had just spent almost a whole day out running the roads and shopping with my sister. I got home hot, exhausted and starving. The temptation was there to open a bag of potato chips, slap some peanut butter between two slices of bread and call it a day!
That's not how I really like to eat, however. As a person who lives on her own, it can often be a challenge to eat a decent meal. Those frozen dinners can look really appealing, but experience has taught me that they are almost always a huge disappointment when compared to the photograph on the outside of the box. They are also not nutritionally sound, being loaded with fat, salt, sugar and calories.
We all have nights where we are pressed for time, feel tired, maybe starving. When we are looking for something quick and easy to get on the table for supper. We want a quick and simple meal, but we also want delicious! Is this too much to ask for? I think not!
On this particular day, I decided to have a quick rummage in my refrigerator and cupboards and make something tasty to eat out of the things I already had on hand. Something that would go together quickly and easily, without a lot of effort, and something that would taste delicious when it was done.
This BBQ Chicken Flat Bread recipe that I came up with fits the bill on all counts. Not only is it very simple to make, but it goes together really quickly. It also happens to be really tasty!!
I promise you that I was sitting down and enjoying it in about half an hour from start to finish. A simple bagged salad on the side and dinner was served! I didn't need to hop in the car, crack open my wallet or wait for a delivery guy. I considered this to be a win!
Note - if you are cooking the chicken from scratch it may take a bit longer than half an hour.
WHAT YOU NEED TO MAKE BBQ CHICKEN FLAT BREAD
Just a few simple store cupboard ingredients and a fresh chicken breast. You can also use leftover cooked or rotisserie chicken for this. If you do that it will cut down on the time it takes to make this even more!
- 1 large chicken breast (see notes to use rotisserie chicken)
- 1/2 tsp light olive oil
- 1/4 tsp dried oregano
- 1/8 tsp dried tarragon
- pinch salt
- black pepper
- 1 flat bread
You will also need:
- 1/3 cup (81g) your favorite BBQ sauce
- 1 garlic clove, peeled and minced
- 3/4 cup (90g) grated mozzarella cheese
- 1/2 small red bell pepper, chopped
- 4 TBS chopped red onion
- 1 TBS chopped fresh coriander
- 1 TBS red pepper flakes (optional)
- 2 TBS grated Parmesan cheese
- more BBQ sauce to drizzle on the finished flatbread
If you have fresh herbs, by all means, use them, bearing in mind you will need twice as much to get the same flavor impact.
If using already cooked chicken or a rotisserie chicken, you will need the equivalent of one cooked breast of chicken, or about 1 cup. This is what I used.
Use a good, bottled BBQ sauce or make your own from scratch. Its just as easy to use a good bottled one and cuts down on the time needed to make this meal. I used Sweet Baby Ray's Honey BBQ Sauce. It had a nice sweetness to it which went well with the chicken.
This is the kind of flat bread that I used for this. You could also use Naan bread or Lavash. I like the PC flatbread. It comes in both plain and garlic. I used the plain for this. It also cuts nicely into 4 squares.
I chose to chop up my onion and my bell pepper. If you are not fond of red bell peppers you could use green or yellow. Well, any color really.
Fresh coriander is cilantro. I know some people are not overly fond of it so if you are one of those just leave it out or use parsley in its place.
Just a few easy steps and a few simple ingredients and you, too, can be enjoying this tonight! Quick and easy to make.
If you are using your own chicken, pat the chicken breast dry and trim off any fat, etc. and discard. Sprinkle all over with oregano, tarragon and salt.
Heat the oil in a skillet over medium high heat. Add the chicken and cook for 8 to ten minutes per side until cooked through. The inside temperature should register 165*F/74*C. when done.
Once cooked, remove from the pan and leave to rest for 10 minutes then cut or shred into bite sized pieces.
Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking sheet with baking parchment. Lay the flat bread on top.
Whisk the BBQ sauce together with the garlic. Brush the top of the flat bread evenly and generously with the BBQ sauce, leaving a bit of an edge all around the flatbread.
Sprinkle with the Mozzarella cheese to cover.
Add the chicken, coriander, onions and chopped peppers. Sprinkle with the Parmesan cheese.
Bake in the preheated oven for 10 to 15 minutes until the bread is browned, everything is heated through, and the cheese is melted and bubbling.
Leave to stand for a few minutes. Drizzle with additional BBQ sauce and cut into squares or manageable pieces to serve.
Notes
If you wish you can use rotisserie chicken instead of cooking your own chicken for this. If doing so just toss the shredded chicken with the seasonings in the recipe for the chicken and proceed as per the recipe instructions for putting the flat bread together.
Store leftovers in an airtight container in the fridge for up to 4 days, reheat in the oven, air fryer or microwave. You can also freeze any leftovers in an airtight zip lock bag or freezer container for up to 3 months.
This was really delicious. I loved the ease of preparation. The chicken had lovely flavors and the whole thing was on the table really quickly! Bonus! Especially on days when you are really busy!
I served it simply with some sliced cucumbers, but you could enjoy it with any type of salad or raw veggie sticks.
You could also cut it into smaller squares and use them as nibbles with drinks on party nights!
SOME OTHER FLATBREAD OPTIONS
Like the idea of using flatbreads to make a quick and easy supper? You might also enjoy the following tasty options.
CROQUE MADAME PIZZAS - Flatbreads topped with a cheesy sour cream topping, pancetta bacon and eggs prior to baking to perfection. With two kinds of cheese in the sour cream, nutty Gruyere and a good cheddar, along with some Dijon and a splash of Worcestershire. The pancetta makes a nest to crack the eggs into. This makes a quick easy and delicious supper!
MEXICAN CHICKEN CLUB FLATBREAD - Quick, easy and delicious. Another store cupboard favorite and a great way to use up leftover cooked chicken! A flatbread topped with refried black beans, chicken onions, peppers, garlic, cheese and bacon, with a chipotle ranch dressing, topped with sour cream and guacamole
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Yield: 2 Servings
BBQ Chicken Flat Bread
Prep time: 10 MinCook time: 15 MinInactive time: 5 MinTotal time: 30 Min
Quick and easy to make, this delicious flat bread makes for a fabulous mid-week supper. It goes together in a flash. All you need is some salad or crudites on the side.
Ingredients
- 1 large chicken breast (see notes to use rotisserie chicken)
- 1/2 tsp light olive oil
- 1/4 tsp dried oregano
- 1/8 tsp dried tarragon
- pinch salt
- black pepper
- 1 flat bread
You will also need:
- 1/3 cup (81g) your favorite BBQ sauce
- 1 garlic clove, peeled and minced
- 3/4 cup (90g) grated mozzarella cheese
- 1/2 small red bell pepper, chopped
- 4 TBS chopped red onion
- 1 TBS chopped fresh coriander
- 1 TBS red pepper flakes (optional)
- 2 TBS grated Parmesan cheese
- more BBQ sauce to drizzle on the finished flatbread
Instructions
- If you are using your own chicken, pat the chicken breast dry and trim off any fat, etc. and discard. Sprinkle all over with oregano, tarragon and salt.
- Heat the oil in a skillet over medium high heat. Add the chicken and cook for 8 to ten minutes per side until cooked through. The inside temperature should register 165*F/74*C.
- Once cooked, remove from the pan and leave to rest for 10 minutes then cut or shred into bite sized pieces.
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking sheet with baking parchment. Lay the flat bread on top.
- Whisk the BBQ sauce together with the garlic. Brush the top of the flat bread evenly and generously with the BBQ sauce, leaving a bit of an edge all around the flatbread.
- Sprinkle with the Mozzarella cheese to cover.
- Add the chicken, coriander, onions and chopped peppers. Sprinkle with the Parmesan cheese.
- Bake in the preheated oven for 10 to 15 minutes until the bread is browned, everything is heated through, and the cheese is melted and bubbling.
- Leave to stand for a few minutes. Drizzle with additional BBQ sauce and cut into squares or manageable pieces to serve.
Notes
If you wish you can use rotisserie chicken instead of cooking your own chicken for this. If doing so just toss the shredded chicken with the seasonings in the recipe for the chicken and proceed as per the recipe instructions for putting the flat bread together.
You can also use Naan or Lavash bread in the place of the flat bread.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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