Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1 zucchini, sliced into rounds
- 400grams Kent pumpkin, cut into thin wedges
- 2teaspoons instant dried yeast
- 2 cups bread & pizza plain flour
- 1/2teaspoons caster sugar
- 1/2teaspoons sea salt
- 1/4 cup Woolworths basil pesto
- 100grams Sweet Solanato tomatoes
- 1 cup shredded mozzarella
- 1/4 bunch basil, leaves picked
- 1/3 cup extra virgin olive oil
Description
Is it pizza night yet? This simple, moreish grilled vegetable recipe won't disappoint. It only requires 10 minutes of preparation and then it's in the oven. Perfection!
Instruction tip
Use-it-up tip:You can use any veggies you have leftover in your fridge or pantry. Try thinly sliced potato instead of pumpkin.
Method
Step 1 of 4
Preheat oven grill to high. Combine zucchini and pumpkin in a large bowl. Add 1 tbs oil and toss to combine. Arrange zucchini and pumpkin on a baking tray lined with foil. Grill for 5 minutes or until vegetables are just tender and beginning to caramelise. Set aside.
Step 2 of 4
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Combine yeast, flour, sugar and salt in a large bowl. Stir in 3/4 cup warm water and 2 tbs remaining oil until a dough forms.
Step 3 of 4
Turn dough out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic. Roll dough out to form a 26x40cm rectangle. Place dough on prepared baking tray.
Step 4 of 4
Spread dough with pesto, then top with three-quarters of the mozzarella. Arrange vegetables on top, then sprinkle with remaining mozzarella. Bake for 15 minutes or until golden and base is crisp. Stand for 5 minutes. Top with basil and drizzle with remaining oil. Cut into pieces. Serve.
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