Roasted Vegetable Pizza

1 small butternut squash, peeled and chopped (cut all the following veggies to apprx 1/2" cubes)
1 small zucchini, chopped
2 carrots, chopped
about 10 small red potatoes, chopped
12–15 red pearl onions, peeled and halved (regular red onion would be way easier, but the store was sold out)
about 6 garlic cloves, peeled and halved
4–6 oregano sprigs
olive oil
coarse salt and pepper

1/2 c pine nuts, toasted

mozzarella cheese, shredded

feta cheese, crumbled (or use a bit of goat cheese)

pizza sauce, store bought or make your own

fresh pizza dough


• start by roasting vegetables: spread all chopped vegetables on a large rimmed baking sheet.
• evenly space oregano sprigs.
• drizzle pan with olive oil, season with salt and pepper
• bake in a 375º oven for about 45 minutes (you want them to be slightly undercooked, as they will cook further when you put your pizza in

• punch down dough and break off desired size piece. roll / toss / spread out crust to whatever size and thickness you want. Remember that the dough will rise during baking.
• spread dough with thin layer of sauce
• sprinkle with a small handful of mozza
• pile on as many roasted veggies as you like
• sprinkle with pine nuts and feta. Salt and pepper as needed
• bake in the 375º oven for about 20–30 minutes, until the crust and cheese is golden
• let cool a few minutes and enjoy!

Please bear in mind that the amount of vegetables this makes is exponentially more than what you will likely use for pizzas. The rest can be refrigerated and put to other uses.


Friday, October 17, 2008
Pizza Party!
This was one of many pizzas made at Friday's Bring Your Own Topping Pizza Party. With dough, sauce and cheese provided, everyone else was free to bring and make whatever they wanted. Other favourite pizzas included:
margherita
pepper salami with banana peppers, roasted red pepper and arugula
four cheese with pine nuts
caramelized onions with goat cheese