I try not to blog on the weekend because this already takes up the majority of my time, but this was so good that I just can’t help myself. It’s really an old favourite – one of the first things I learned how to make better than my pre-vegan days. Plus, pizza!
Roasted Vegetable Pizza
Serves 8 (Makes a 18 by 12 pan)
1/2 cup pizza sauce (or more to taste), recipe to follow
1/4 cup extra virgin olive oil, plus more for greasing
1/4 cup diced garlic scapes, diced (optional; sub a couple cloves of minced garlic, if you rather)
Handful of kale, roughly chopped
1 Italian eggplant, sliced into 1/4 inch rounds
1 small yellow zucchini, sliced into 1/4 inch rounds
1/4 cup broccoli florets, cut into tiny pieces
10 small cremini mushrooms, quartered
6 cherry tomatoes, sliced thin
1/4 of a red onion, sliced thin
1/4 cup sliced sundried tomatoes
2 tablespoons nutritional yeast
Preheat oven to 450 F. Line a large baking sheet with parchment paper. Salt both sides of the eggplant and lay them and the zucchini flat on the baking sheet. Drizzle with a tablespoon of olive oil and flip. Salt again and drizzle with an additional tablespoon of oil. Roast until the eggplant has softened, about 12 minutes. Take out from the oven and let cool slightly. Roll out your pizza crust on the greased 18 by 12 inch pan. Spread the pizza sauce out evenly. Drizzle with another tablespoon of olive. Evenly sprinkle the diced garlic scapes and kale on top of the crust. Lay out the roasted eggplant and then the zucchini. Use the remaining toppings, laying them out as evenly as possible. Drizzle with the last tablespoon of oil. Bake for as long as your pizza crust needs – mine was 20 minutes at 450 F.
1 – 300 ml can of yellow tomatoes
1/4 teaspoon salt
Pinch of granulated sugar
1 cloves garlic, minced
In a small skillet, over medium heat, smash tomatoes until no large pieces remain. Add the salt, sugar and garlic and bring to a boil. Let reduce for about ten minutes, periodically smushing with a fork.