Roasted Veggie Pizza with Herbed Crust

Instructions

1. 1

   Preheat your oven to 220°C (428°F).

2. 2

   In a large bowl, combine 250g all-purpose flour, 150ml water, and 2 tbsp olive oil. Mix until a dough forms, then knead for 5-7 minutes until smooth and elastic.

3. 3

   Cover the dough and let it rest for 20 minutes.

4. 4

   On a floured surface, roll out the dough into a 30cm (12-inch) circle. Transfer to a baking tray lined with parchment paper.

5. 5

   Spread 90g tomato sauce evenly over the dough, leaving a 1cm border.

6. 6

   Sprinkle 60g shredded mozzarella cheese over the sauce.

7. 7

   Evenly distribute 40g roasted eggplant, 40g roasted zucchini, and 40g roasted red pepper over the cheese.

8. 8

   Bake in the preheated oven for 15-18 minutes, or until the crust is golden and the cheese is bubbly.

9. 9

   Remove from the oven and sprinkle 1 tbsp fresh parsley over the pizza.

10. 10

    Slice and serve hot.