Créé avec l’IA
Roasted Veggie Pizza with Herbed Crust
65 min 345 kcal par portion Moyen
Ingrédients
4 Portions
- all-purpose flour250 g
- water150 ml
- olive oil2 tbsp
- tomato sauce90 g
- shredded mozzarella cheese60 g
- roasted eggplant40 g
- roasted zucchini40 g
- roasted red pepper40 g
- fresh parsley1 tbsp
Instructions
- 1
Preheat your oven to 220°C (428°F).
- 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
Cover the dough and let it rest for 20 minutes.
- 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
Spread 90g tomato sauce evenly over the dough, leaving a 1cm border.
- 6
Sprinkle 60g shredded mozzarella cheese over the sauce.
- 7
Evenly distribute 40g roasted eggplant, 40g roasted zucchini, and 40g roasted red pepper over the cheese.
- 8
Bake in the preheated oven for 15-18 minutes, or until the crust is golden and the cheese is bubbly.
- 9
Remove from the oven and sprinkle 1 tbsp fresh parsley over the pizza.
