Pizza Pie + Balsamic Tomato Sauce + Roasted Vegetables

Ingredients

  • 1 ready made pizza dough (pref. whole wheat)
  • fresh basil leaves, to serve
  • red pepper flakes, to serve
  • almond parmesan, to serve

Topping

  • 1/2 small zucchini, sliced thin and halved
  • 1/2 cup aspargus, cut into 1 inch pieces
  • 1/2 orange bell pepper
  • 1/4 red onion, diced
  • 3/4 cup cherry tomatoes (red & yellow), halved
  • a few large basil leaves, chopped
  • a guzzle of balsamic vinegar
  • pinch or two mineral salt

Balsamic Tomato Sauce

  • 1 dry pint (about 8 oz package or 1 1/2 cups) grape tomatoes
  • 3 rounded tablespoons tomato paste
  • 1 – 2 tablespoons balsamic vinegar
  • 1 garlic clove or 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasonings or a mix of oregano, basil, thyme, etc.
  • mineral salt & cracked pepper to taste
  1. Preheat oven to 450 degrees or heat oven to dough directions. (We’ll start with this high temp to move the pizza cooking along as quickly as possible.)
  2. While oven is heating, prepare your vegetables, place them in a medium size bowl along with the tomatoes for the tomato sauce and add a guzzle of  your favorite balsamic vinegar. You can also add a tad of olive oil if you wish. Toss to coat. Place vegetables on a baking sheet keeping the cut pizza toppings and whole tomatoes for the sauce separate for ease later on.
  3. Coat your cast iron skillet with olive oil, place your dough in the center, flatten out along the bottom and bring a small bit up the edges. Let set to rest until ready to layer.
  4. Once oven has heated to 450, turn off oven and turn on the broiler (I had mine set on high but medium is good too), place vegetables under the flame and cook for about 6 minutes checking every so often. Remove and set aside.
  5. Turn oven back on to 450 degrees. The heat sensor should go off right away letting you know the oven is ready. If you skip the first heating at 450, this step will take around 15-20 minutes.
  6. In a food processor or blender, being careful not to burn yourself, add the uncut grape tomatoes along with the other ingredients for the tomato sauce and process until blended and fairly smooth. Taste for flavor adding anything extra you might like. Your sauce should be a semi-thick consistency. If you find it’s too runny, try adding an extra tablespoon or two of tomato paste.
  7. Finally, add a nice layer of your tomato sauce and veggies to the pizza dough. Place in oven and bake for 20-25 minutes, until crust is golden. Remove from oven and let cool a few minutes before cutting to serve. Serve with red pepper flakes and a good dusting of almond parmesan.

Notes:

I found that I needed to cook my pizza longer than the directions on the pizza dough package, about 20 -25 minutes worked for me but each oven is different.

If your crust doesn’t become golden enough for you, place the skillet pizza under the broiler for a minute or so checking often so it doesn’t burn.

If you have a hard time with your crust being soggy under the tomato sauce and veggies, try cooking your dough first for about 15 minutes, then add your sauce and veggies and cook another 5 minutes or so.

I would love to recommend a good pizza dough recipe but I haven’t made one yet and find the ready made dough is quick and works great for me. If you have a good whole wheat pizza dough recipe I’d love know about it!

© 2014 The Simple Veganista. All rights reserved. Reprinted with permission from The Simple Veganista website.

Click here to read our Terms of Use/disclaimer about endorsements. Click here to read our disclaimer about food, which the use of this website and recipe is subject to.