Roast Vegetable Pizza
Roast Vegetable Pizza
Cooking a big batch of roast veggies means a super-fast and satisfying pizza for dinner the next night with minimal prep and maximum flavour. Roasting enhances the vegetables’ natural sweetness and deepens their flavour.
Servings
4
Prep time
Cook time
Recipe
Vegan
Ingredients
- 425g diced or crushed tinned tomatoes
- 2 cloves garlic, minced
- 1 tbsp dried oregano
- 1⁄4 tsp dried chilli (optional)
- 1 tbsp tomato paste
- 4 small or 2 large pizza bases
- 150g feta
- 30g rocket leaves, to serve
- 1⁄2 bunch fresh basil leaves
- 1 tsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- Reserved roast veggies from vegetable quinoa salad
Method
- Preheat oven to 200°C (fan-forced).
- Mix the canned tomatoes, garlic, oregano, optional chilli and tomato paste together. Divide between the pizza bases and spread to the edges.
- Top with reserved roast vegetables (from Vegetable Quinoa Salad recipe) and feta. Bake for 15-20 mins.
- Top with rocket, basil, olive oil and balsamic.
- Enjoy immediately.
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