Roasted Veggie Pizza
It’s always a happy day when I come home from a day in the studio. All the food that doesn’t get eaten on set – and most of it doesn’t – gets packed up and makes its way into my fridge. I’m happy that I don’t have to cook after a day on my feet and the kids are excited the photo shoot buffet. And on the day that this little beauty was shot, it was a big, big day in the studio. The fabulous Leila Ashtari soldiered through seven shots, even thought she’s about to head off on a year-long adventure and I’m sure she had a million other things to do. That night at dinner I put a bit of everything out on the table and assumed that lots would end up back in the fridge or freezer for the following night. And that’s what happened to the Carrot and Chickpea Stew and the Curried Pumpkin Soup and the Cauliflower Tacos. The Cranberry Apple Crumble lasted for days. But this Roasted Veggie Pizza? It lasted for just about five minutes.
This is absolutely a free style situation where you can mix up the vegetables and herbs. I didn’t use squash, but it would be great, I went with rosemary but thyme loves fall veggies, too. I went with Fontina but of course if you’ve got mozzarella handy, go with that. The only thing you have to do is roast your vegetables first. It softens them up, obviously, but also adds great, almost sweet flavour. We thought this would be great, sliced very thin at a cocktail party. No matter how you make it, don’t expect to have leftovers.
photo by Leila Ashtari
- 3 mini potatoes
- 1 small beet
- 1/2 yellow zucchini
- 1/3 red onion
- 1 carrot
- 1 or 2 stalks of fresh rosemary
- 2 Tbsp olive oil
- salt and pepper
- flat bread or prepared pizza crust
- 1 1/2 cups grated Fontina cheese
Preheat oven to 400 degrees.
Slice all your vegetables very thinly, particularly the potatoes so that they'll all cook through at the same pace. Place them on a baking sheet. Drizzle with oil, season with rosemary leaves and salt and pepper. Give everything a toss and then spread them out evenly on the sheet. Bake for about 15 minutes, until vegetables are tender. Remove from the oven.
Place your flat bread or pizza crust on another baking sheet. Arrange the cooked vegetables, including the rosemary, on top. Sprinkle the cheese evenly across. Pop the whole thing back in the oven for 7 or 8 minutes, until the cheese is melted and beginning to brown.
You might also like
The lovely and talented Trish Magwood was one of the first people we featured in our Quick Bite series where we talk to our favourite foodies. You can understand why
Esme’s been on a breakfast bender lately. I don’t know what made me think of an old favourite of mine but about a month ago I offered her an almond