Pizza

Roasted Vegetables Pizza with Prosciutto and Sun Dried Tomatoes

(one dish meal, good source of fibre, contains dairy)

Homemade whole wheat crust, loaded with oven roasted veggies, sundried tomatoes, salty prosciutto and tangy goat cheese.

This roasted vegetable pizza is a simple and delicious one dish family meal. The crust is whole grain and super-easy to make. Be creative and use whatever veggies you have on hand, the possibilities are endless. This combo with roasted veggies, sundried tomatoes and prosciutto is one of my favourites.

Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.

ANY TIPS FOR MAKING ROASTED VEGETABLE PIZZA WITH PROSCIUTTO AND SUNDRIED TOMATOES?

There is just one critical step in this recipe that you cannot skip and that's pre-baking the crust with the sauce for 5 minutes before adding the rest of the toppings. If you skip this step (and believe me I have) you will end up with a crust that's crispy and golden on the outer edge but soggy in the middle. I know it's tempting to just pile everything on top and throw it in the oven, but trust me when I tell you no one likes soggy pizza.

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Keely Fraser
Registered Dietitian

Roasted Vegetables Pizza with Prosciutto and Sun Dried Tomatoes

Recipe Makes: 12 inch round pizza; 8 slices
Cook Time: 40 minutes
Difficulty: Not too tricky

NUTRITION PER SERVING (1 slice; 1/8 recipe)

INGREDIENTS

For the pizza dough:
150 g whole wheat flour
150 g all purpose flour
4 g (1 teaspoon) salt
4 g (1 teaspoon) sugar
1 envelope active dry yeast (10 g)
250 mL (1 cup) tepid water
60 mL (4 Tbsp) extra virgin olive oil

Pizza Toppings
125 mL (1/2 cup) tomato/pizza sauce
1 courgette, sliced
1 red bell pepper, diced
150 g button mushrooms, sliced
2 cloves garlic, minced
4-5 sundried tomatoes in oil, drained and sliced
2-3 slices prosciutto, torn into pieces
50 g goat cheese, crumbles
200 g grated mozerella

INSTRUCTIONS

1. Pre-heat oven to 200°C/400°F/gas 6.

2. In a large bowl combine water, sugar and yeast. Stir to combine and then let stand until it becomes foamy and bubbles form (about 5 minutes). Add olive oil and gently stir to combine.

3. In a separate bowl, combine flour and salt. Mix well.

4. Combine wet and dry ingredients. Mix until it comes together. If it's too sticky, sprinkle with a bit of all purpose flour and mix until it forms a smooth, elastic dough. Cover and let rise for 30-40 minutes.

5. While the dough is rising, prepare courgette, bell peppers and mushrooms for roasting. Arrange veggies in a single layer on a baking sheet, drizzle with olive oil and toss with your hands so everything is coated. Sprinkle with salt and pepper, then add minced garlic. Bake for 15 minutes.

6. When the veggies are done, remove form the oven and set aside until ready to use.

7. Once the dough has risen, transfer it from the bowl to a clean-floured surface. Sprinkle lightly with flour and roll it out. I like to roll mine out directly on a piece of floured baking/parchment paper. The baking paper is a great trick because it's less mess and you can simply slide everything directly on to your pizza pan once it's rolled out.

8. Spread sauce onto of dough and pop it in the oven to pre-bake for 5 minutes. This will help ensure the crust bakes evenly. If you add the sauce and all your toppings all at once, your crust will be undercooked and gooey in the centre.

9. After 5 minutes, remove pizza from the oven and add roasted veggies, sun dried tomatoes, prosciutto and cheese. Return to the oven and bake for another 15 minutes at 200°C. Your pizza is done when the cheese is golden and bubbly.

Enjoy!