Food & Drink Magazine

Roasted Veggie Thin Crust Pizza

By Kitchengrrrls @kitchengrrrls
Roasted Veggie Thin Crust Pizza
We couldn't have envisioned a better pizza!! Caitlin and I were craving a "homemade" thin crust pizza with roasted veggies as the star topping and this pizza definitely delivered, it was everything we wanted and more! I use quotation marks around homemade because the pizza dough was store-bought. One day we will give homemade pizza dough a try. Oh yeah, and the tomato sauce wasn't homemade either. I have no regrets!
Roasted Veggie Thin Crust PizzaRoasted Veggie Thin Crust Pizza
You see that Booster Juice cup in the corner? That's what hungry grrrls drink while preparing dinner, haha. Our favorite is Sonic Soy - sooo good. 
Oh ma'am! just looking at these pictures makes me want a slice right now! PIZZA IS MY FAVOURITE FOOD. The roasted veggies were so buttery soft and the hint of garlicky tomato sauce was perfect. And of course, the thin crust! It's been so long since I've had a good thin crust pizza. It was back in the day when I also had cheese on my pizza :O
You can totally use homemade tomato sauce and dough. Plus, you can use whatever vegetables you'd like. We're here to inspire tasty pizza everywhere, LOL. I always feel weird giving a recipe for something that's pretty intuitive so don't feel confined by my instructions, okay?
Roasted Veggie Thin Crust Pizza
Roasted Veggie Thin Crust PizzaIngredientsOlive oil2 medium eggplants2 medium-large zucchini½ cup of cherry tomatoestomato saucepizza dough*Directions*We were able to get three pizzas out of our dough but that all depends on how thin you roll out the dough and everything.Preheat the oven to 400˚F.Slice the eggplant into 1” rounds. Quarter the zucchini lengthwise and then cut it in thirds or fourths, depending on the size. You don’t want the zucchini to be cut too small because it roasts down quite substantially. Cover the bottom of a baking sheet with olive oil and place the eggplant and zucchini on it. Cover the tops of the veg generously in olive oil. You will most likely need more than one baking sheet or to simply roast the veggies in batches. Roast for 40 mins or until golden and soft, flip the veggies halfway through the cooking time and at this time add the tomatoes.While the veggies roast, cut your dough into thirds and roll it out to about a quarter of an inch thick. Spread a thin layer of sauce along the surface of the dough. When the veg is ready, divide it among the pizza crusts and then cook the pizza for approximately 20 mins but it all depends on the dough you’re using so just keep an eye on it. 

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