Posted by: Josey Lyne Payne, Esq. | March 18, 2010

Sarah Banks-Anderson’s Roasted Vegetable Pizza

So, I asked some friends and fans of the Sous Chefs to submit recipes I could feature on the blog – as a shout out, and to help take a little pressure off of me while taking 6 courses, working full time, and catering to two demanding sous chefs on a daily basis.  Sarah, an old schooler came through!  Thanks!

Roasted Vegetable Pizza
          recipe and photos submitted by Sarah Banks-Anderson

1 sweet red pepper
1/3 cup olive oil
1 zucchini, thicky sliced
1 globe artichoke bottom, cooked and quartered
8 small flat mushrooms, stems removed
1/4 cup tomato puree
12 cherry tomatoes, halved
1/2 cup goat cheese, cut into 1/2 inch cubes
1/2 cup mozzarella, cut into 1/2 inch cubes
sea salt & fresh ground pepper, to taste

2 teaspoons dry active yeast
1 1/4 cups warm water
4 cups flour
1 teaspoon salt
2 tablespoons olive oil

1 clove garlic, minced
2 tablespoons chopped fresh rosemary
1/3 cup olive oil

Dissolve the yeast in a little of the water.
Sift the flour and salt into a bowl and make a well in the center.
Pour the yeast mixture into the well with the remaining water and the olive oil.
Bring the mixture all together with your hands to form a pliable dough.
Knead the dough on a lightl floured surface for 6 to 8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth and let rest at room temperature for an hour or until doubled in size. 
Preheat oven to 350 degrees.
Meanwhile, prepare the toppings.
Brush the red pepper with olive oil and place on a baking sheet.
Roast for 20 minutes in preheated oven.
Add the remaining oil to the baking sheet.
Add the sliced zucchini, artichoke and mushrooms.
Season with salt & pepper.
Return to oven to roast for an additional 25 minutes, or until all of the vegetables are tender.
Remove from oven and allow to cool.
Peel the pepper, cut in half and remove seeds.
Cute the flesh into strips and set aside.
Rosemary Oil
Combine garlic, rosemary, and olive oil in blender.
Process to combine, set aside.
Assembly & Cooking
Raise the oven temperature to 400 degrees.
Punch down the doubled dough.
Divide into 4 pieces and roll each out into a 7 inch disc (for individual pizzas) or roll out into 1 large pizza.
Spread 1/4 of the tomato puree over each pizza base (or all of the puree over the large pizza).
Top with roasted vegetables and then top with halved cherry tomatoes.
Scatter both cheeses over the vegetables then drizzle the rosemary oil over the whole thing.
Bake for 15 to 20 minutes until golden then serve immediately.

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