I had a mother who could make a good soup out of just about anything. We never had canned soups when we were growing up, with the exception of Tomato soup. All of our soups were handmade and from scratch. And, I have to say, delicious!
I, too, have the ability to be able to put together a delicious soup with next to nothing. I guess I learned it from my mother!! You don't really need to have leftover meat, or bones to make a good pot of soup. If you have a vegetable bin filled with a variety of vegetables and a few store cupboard ingredients such as tinned tomatoes and some good stock or broth, then you have the makings of a delicious soup!
This vegetable soup recipe I am sharing with you today is the perfect soup to make for lunch on a chilly day. Add a toasted sandwich and it becomes a simple, quick, and easy to make supper.
Not only that, but it is fairly healthy as well, being loaded with more than a few of your five a day and some really nutritious fiber. It is also relatively low in fat. I like to enjoy it with some toasty homemade croutons on top! See my handy instructions on how to do this below!
INGREDIENTS NEEDED
TO MAKE EASY VEGETABLE SOUP
You probably have everything you need in your larger and refrigerator to make this soup right now! It really is that simple.
2 TBS butter
1 medium carrot, peeled and coarsely chopped
1 stick of celery, trimmed and coarsely chopped
1 medium onion, peeled and coarsely chopped
1 cup (50g) diced, peeled rutabaga/Swede
1/2 cup (100g) sweet potato, peeled and diced (I used a Japanese sweet potato)
1 can (14.5oz/411g) diced petite tomatoes, drained
1 cup (240ml) tomato juice
1 cup (240ml) vegetable stock
1/4 tsp summer savory or dried thyme
salt and black pepper to taste
1 tsp lemon juice
1/2 cup (15g) of frozen corn
1/2 cup (15g) frozen peas
The butter helps to give the soup a nice rich flavor and also helps caramelize the vegetables. You can use the vegetables as written or vary them according to what you have in the house and what you enjoy, making sure that you keep the total amount of vegetables the same.
The trinity of taste really is carrots, onions and celery. I would not vary these. This mixture is called a mirepoix and is the basis of many good stocks, soups, stews and sauces.
If your tomatoes are already in tomato juice don't drain them. You won't need to add the tin of tomato juice either. Just substitute it with water.
I use Better than Boullion Stock paste, reconstituted. The vegetable one. You can use any good vegetable stock.
The lemon juice adds a nice touch. It doesn't add a strong flavor but helps to balance out everything else. Lemon juice is also very good for your kidneys.
HOW TO MAKE
EASY VEGETABLE SOUP
This soup really is not all that difficult to make. Once you have all of your vegetables prepared, it goes together very quickly and easily. It really makes the perfect lunch!
- Prepare all of your vegetables. (I like to cut everything to a similar size so that they cook roughly in about the same amount of time.)
- Melt the butter in a medium sized saucepan over medium high heat. Once it begins to foam, add the carrots, celery, onion, rutabaga, and sweet potato. Cook stirring occasionally for 5 to 10 minutes until they begin to soften and caramelize a bit. (This really does add a richness to the soup.)
- Add the tomatoes, tomato juice, stock, lemon juice, and summer savory. Bring to the boil, then reduce to a simmer. (You don't want it to keep boiling or all of the liquid will evaporate.)
- Simmer, covered, for 30 minutes on medium low or until all of the vegetables are tender. (If the soup seems to thick at this point you can add additional water or stock to bring it to the thickness you enjoy.)
- Add the peas and corn. Cook fur a further 5 to 6 minutes until they are heated through and cooked to your desired doneness. (The reason I add the peas and corn at the end and separate from the other vegetables is because I really dislike overcooked peas and corn.)
- Taste and adjust seasoning with some salt and black pepper.
- Ladle into heated bowls and serve. (You can top with a few crisp croutons if you wish.)
HOW TO
MAKE BUTTERY CROUTONS
Preheat your oven to 400*F/200*C/ gas mark 6. Line a baking tray with baking parchment. Butter two slices of your favorite bread on both sides. Trim off the crusts and then cut into 1-inch squares. Place onto the baking sheet. Dust lightly with garlic powder and onion powder (not salts) and then toast in the oven for 8 to 10 minutes until golden brown. Crisp, buttery and delicious.
No bread? You can use cubed croissants, English muffins, crumpets or biscuits in much the same way.
If you really want to get fancy, cut them into shapes using a sharp metal cookie cutter. You can also dust them with Parmesan cheese if you wish or eve add some dried herbs.
GOOD ADDITIONS
- Some good additions to this soup are crushed garlic (1 tsp.). Add along with the other vegetables and onions.
- You can also add fresh herbs. I like to add the leaves of the celery. You can add fresh basil, parsley, thyme or oregano. I have also added a fresh bay leave from time to time.
SUBSTITUTIONS
- Feel free to substitute the vegetable stock with any other broth that you wish. Chicken, beef, ham, all work well. You can even leave the broth out altogether and simply use water. The soup will still taste good, although it will not be quite as flavor filled as it would be using stock.
- As suggested you can use any mix of vegetables that you enjoy, even frozen mixed vegetables if that is what you like.
FREQUENTLY ASKED QUESTIONS
CAN I VARY THE VEGETABLES?
You can use any combination of vegetables that you wish so long as you keep the trinity of taste (celery, carrots, and onions) intact. Chopped cabbage, chopped celeriac, chopped Jerusalem artichokes, white potatoes, sweet potatoes, squash, etc. All work well. The only vegetable I would hesitate to add would be beetroot, but that is because it would tint the soup purplish.
CAN THI SOUP BE MADE AHEAD OF TIME?
Absolutely. You can make this one to two days ahead of time. Simply refrigerate the finished soup in an airtight container. Reheat gently in a saucepan over medium heat when you wish to serve it.
CAN THE RECIPE BE DOUBLED?
Yes, you can certainly double or even triple the recipe. Cook times will remain the same.
CAN THIS SOUP BE FROZEN?
Yes, this soup freezes very well. Simply ladle into airtight freezer containers. Label appropriately with the date and contents and freeze. It will keep well for up to six months. When you wish to serve it, leave it to thaw in the refrigerator overnight. Reheat over medium heat until piping hot through.
HOW LONG WITH THIS SOUP KEEP?
Properly stored in an airtight container in the refrigerator this soup will keep for four to five days. Any longer than that and I would freeze it.
A FEW OTHER HEARTY SOUPS
THAT YOU MIGHT ALSO ENJOY
I love soup, especially at this time of year when the weather in my world is in transition from the autumn to the winter. Here are a few other favorite soup recipes that you might also enjoy!
WINTER VEGETABLE SOUP WITH CHEESE DUMPLINGS - Soup with dumplings? Count me in! Especially cheese dumplings. Simple to make and using simple everyday ingredients. Its also a great way to use up what's in the fridge. This is a deliciously hearty soup with plenty of vegetables, ham and fluffy cheese dumplings. I guarantee your family will love this!
TURKEY MULLIGATAWNY SOUP - This soup is rich and delicious with an abundance of East Indian/Asian flavors and filled with meaty chunks of turkey, plenty of vegetables and rice. There is a gentle hit of heat and spice from the use of curry powder and a touch of sweetness (which goes well with curry) by using a fresh apple, chopped. Altogether, its a very hearty, delicious and satisfying soup.
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Yield: 4 servings
Quick & Easy Vegetable Soup
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
This fabulous soup is quick and easy to throw together and very delicious. It uses simple things that we usually all have to hand and also freezes very well.
Ingredients
- 2 TBS butter
- 1 medium carrot, peeled and coarsely chopped
- 1 stick of celery, trimmed and coarsely chopped
- 1 medium onion, peeled and coarsely chopped
- 1 cup (50g) diced, peeled rutabaga/Swede
- 1/2 cup (100g) sweet potato, peeled and diced (I used a Japanese sweet potato)
- 1 can (14.5oz/411g) diced petite tomatoes, drained
- 1 cup (240ml) tomato juice
- 1 cup (240ml) vegetable stock
- 1/4 tsp summer savory or dried thyme
- salt and black pepper to taste
- 1 tsp lemon juice
- 1/2 cup (15g) of frozen corn
- 1/2 cup (15g) frozen peas
Instructions
- Prepare all of your vegetables.
- Melt the butter in a medium sized saucepan over medium high heat. Once it begins to foam, add the carrots, celery, onion, rutabaga, and sweet potato. Cook stirring occasionally for 5 to 10 minutes until they begin to soften and caramelize a bit.
- Add the tomatoes, tomato juice, stock, lemon juice, and summer savory. Bring to the boil, then reduce to a simmer.
- Simmer, covered, for 30 minutes on medium low or until all of the vegetables are tender.
- Add the peas and corn. Cook fur a further 5 to 6 minutes until they are heated through and cooked to your desired doneness.
- Taste and adjust seasoning with some salt and black pepper.
- Ladle into heated bowls and serve.
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Discover the comforting charm of traditional British Potato Pudding—a simple yet satisfying dish made with grated potatoes, carrots, swede, onions, and rich seasoning, baked until golden brown. Perfect as a hearty side or a vegetarian main, this classic recipe brings timeless flavor to your table with minimal fuss and maximum comfort.
This really isn't a pudding, or dessert. It is instead a savory side dish composed of root vegetables put together in the most delicious way. I love these old British dishes that people have been making in their kitchens for hundreds of years. Using simple and humble ingredients and not a lot of them, they speak greatly to the ability of country folk to be able to throw together something delicious without a lot of effort, using ingredients that they might have grown simply in their own kitchen gardens.
I don't really remember where I got the recipe from. I suspect it was from these little cookbooks that I used to buy in the U.K. published by Salmon publishers, which carried the favorite recipes from a variety of areas in the U.K. I had to leave all of them behind when I moved back to Canada, but they were a real wealth of great, traditional and old-fashioned recipes which really appealed to me. I found them to be real treasures.
I have since picked up a few through Thrift Books, but not the one this recipe was in. It might have been favorite recipes from the kitchen garden. I don't know for sure. If you ever get a chance to pick up these books, I highly recommend them, especially if you are a fan of the old ways and traditions.
Me, I am not a super fancy cook. I did my fair share of fancy cooking when I cooked at the Manor. In my own private life, I prefer things to be a bit more on the simpler side. This may be a simple dish, but it is also an incredibly delicious dish for all of its simplicity. I really hope you will be inspired to want to make it!
WHAT YOU NEED TO MAKE POTATO PUDDING
What I love about these old traditional recipes is that they use very simple ingredients and methods. There is nothing complicated here. What you have here is four basic ingredients, with only a few other bits and seasonings added. Simple.
- 2 cups (200g) peeled and coarsely shredded potato
- 1 cup (100g) peeled and coarsely shredded carrot
- 1 cup (100g) peeled and coarsely shredded swede (rutabaga)
- 1 medium onion, peeled and thinly sliced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp summer savory or marjoram (DRIED)
- 2 TBS cream
- 2 TBS softened butter
- chopped parsley or spring onions to garnish (optional)
I used Russett potatoes because that is what I had in the house. Peel and then grated on the large holes of a box grater. You may want to grate them into acidulated cold water (with some lemon juice or vinegar added) to help prevent them from turning brown from oxidation.
I used about 1 1/2 medium sized carrots and about a third of a medium sized turnip, both of them peeled. Don't NOT peel the vegetables. I always shudder when I see people cooking unpeeled carrots, etc. First of all, rutabaga peelings are not very palatable and secondly carrot peels can turn a nasty color when cooked.
I cut my onion in half and then cut each half thinly into half moons.
I used summer savory. It is an herb that is grown predominantly here in Eastern Canada. It has a lovely almost stuffing like flavor. As I state, however, you can also use dried marjoram.
I used full fat cream. There is only 2 TBS of it so it doesn't add a lot of fat or unwanted calories to the dish and it does give it a nice rich flavor.
I use salted butter. I also chose to top the cooked casserole with finely chopped spring onions. They added a nice touch of color and a little bit of flavor that went very well with everything else.
HOW TO MAKE POTATO PUDDING
This is basically a very simple side dish to make. It goes together quickly and easily.
- Preheat the oven to 350*F/180*C/gas mark 4. Generously butter a 7 by 11-inch or 9-inch square shallow baking dish. Set aside. (I put about a TBS of butter into the baking dish and pop it into the oven while it is preheating. Once melted I use a pastry brush to brush it evenly over the bottom and sides of the baking dish.)
- Mix the vegetables, salt, pepper, summer savory and cream together in a bowl, mixing them all together until well combined.
- Spoon into the prepared baking dish and press down a bit to smooth it out. Dot the butter evenly over top. (I press it down firmly with a spatula. I try to dot the butter as evenly spaced as possible over the top of the vegetables.)
- Cover tightly and bake for 45 minutes. Uncover and bake for 15 minutes longer, or until golden and crusty on top. (I use a sheet of tin foil to cover it, tucking it closely around the sides of the dish and making sure it is tight.)
- Remove from the oven and let sit for a few minutes before cutting in to squares to serve.
- Garnish with chopped parsley or spring onions to serve (optional). Delicious!! (I used some finely chopped spring onions on this day and they tasted lovely!)
SUGGESTIONS FOR SERVING POTATO PUDDING
This is a very versatile side dish and works very well on the sides of all types of protein. Chicken, pork, lamb, beef, fish. All would go well with this. On this day I served it with some leftover fried chicken.
This also makes a very delicious Vegetarian Main. Simply add a fried egg for some protein and serve it with some grainy bread and pickled beetroot on the side. As a Vegetarian Main I would not expect it to serve any more than two to three people, tops.
FREQUENTLY ASKED QUESTIONS
CAN THESE BE MADE AHEAD OF TIME?
Absolutely. You can either cook them all the way, store in the refrigerator (Covered) and then reheat gently in a moderate oven (350*F/180*C) until heated through, or you can store the casserole in the refrigerator, uncooked ad covered. Simply uncover, leave at room temperature for half an hour and then proceed as per the recipe.
MUST I USE THE SAME VEGETABLES AS PER THE RECIPE?
Some people don't like rutabaga or carrots. Traditionally these are the vegetables that are used along with the potatoes, but you can by all means substitute them for other root vegetables if you wish. Celeriac works well, as do turnips, or even parsnips. I don't recommend using beetroot however as the color will bleed into the dish in a most unappealing way.
HOW DO I STORE THE LEFTOVERS?
Refrigerate any leftovers promptly, covered, and use within 3 to 4 days. They are very easily reheated. I simply melt some butter in a skillet and then break up the pudding into it and scramble fry it like I would fried potatoes or hash browns. Delicious!
CAN THIS BE FROZEN?
I have never frozen this so I cannot with any certainty recommend freezing it. I suggest you freeze a small portion first and see how that goes.
A FEW OTHER
POTATO SIDE DISHES
THAT YOU MIGHT ALSO ENJOY
I make no secret of it. The potato is my favorite vegetable. I could make a meal out of them and nothing else. They are; however, the best side dish ever and here are a few other ways that I enjoy serving them as a side.
RUSTIC SMASHED RED POTATOES - Before I made this delicious version of mashed potatoes, I wasn't really sure if I would like mashed potatoes with the skins still in. I decided to give them a go and was quickly converted! These smashed potatoes are of a different genre of smashed potatoes. These are like a smashed mashed potato, meant to be rustic and creamy all at the same time. This totally works.
PAPRIKA BROWNED POTATOES - I am no stranger to fried potatoes. That is one of my favorite ways to enjoy them! As a child, when fried potatoes were on the menu, we were all happy campers. Our mother made brilliant fried potatoes. The only difference between these and the fried potatoes or pan fries my mother used to make is the addition of paprika. Everything else is pretty much the same. These are a fabulous way of using up leftover boiled potatoes.
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Yield: Serves 4
Potato Pudding
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
Tasty, old fashioned and, it uses ingredients most of us have to hand a great deal of the time. This is a real people pleaser!!
Ingredients
- 2 cups (200g) peeled and coarsely shredded potato
- 1 cup (100g) peeled and coarsely shredded carrot
- 1 cup (100g) peeled and coarsely shredded swede (rutabaga)
- 1 medium onion, peeled and thinly sliced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp summer savory or marjoram
- 2 TBS cream
- 2 TBS softened butter
- chopped parsley or spring onions to garnish (optional)
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Generously butter a 7 by 11-inch or 9-inch square shallow baking dish. Set aside.
- Mix the vegetables, salt, pepper, summer savory and cream together in a bowl, mixing them all together until well combined.
- Spoon into the prepared baking dish and press down a bit to smooth it out. Dot the butter evenly over top.
- Cover tightly and bake for 45 minutes. Uncover and bake for 15 minutes longer, or until golden and crusty on top.
- Remove from the oven and let sit for a few minutes before cutting in to squares to serve.
- Garnish with chopped parsley or spring onions to serve (optional). Delicious!!
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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.
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