Roasted Vegetable and Four Cheese Pizza

Dough:

Toppings:

1

1/4 cups warm water

1 small eggplant, small diced

1

Tablespoon active dry yeast

1 yellow squash, small diced

1/4 teaspoon granulated sugar

1 zucchini, small diced

1

Tablespoon olive oil

1/2 red onion, small diced

3 cups all purpose flour

1 Tablespoon olive oil

1 teaspoon salt

Salt and pepper, to taste

 

 

1/4 cup shredded Parmesan cheese

 

 

1/2 cup shredded jack cheese

 

 

1/2 cup shredded mozzarella cheese

 

 

1/4 cup shredded cheddar cheese

1/2 cup prepared pizza sauce 1/2 cup chopped fresh basil

For Dough:

Place yeast, water and sugar in a bowl. Let the mixture become bubbly and foamy, about 5 minutes. Add in oil. Add flour one cup at a time. Add in salt. Knead dough for 10 minutes to from a smooth, elastic ball. Preheat oven on Standard Bake at 100°. Place in oven for about 1 to 1 1/2 hours, or until doubled in size.

Adjust oven rack to position 2. Preheat oven to 400° on Convection Bake. In a large bowl, combine eggplant, yellow squash, zucchini, and red onion. Drizzle with olive oil and season with salt and pepper. Pour into rimmed cookie sheet and roast at 400 for about 10-15 minutes, or until lightly browned but not completely cooked through. Set aside and allow to cool slightly.

Remove dough and shape into a 12-inch circle on a pizza pan. Spread sauce onto dough. Sprinkle cheeses onto dough. Then top with roasted vegetables. Place in oven and set timer for 15-20 minutes. Cook until cheese is slightly brown and bubbly.

Sprinkle with chopped basil and cut into 8 wedges per pizza to serve.

Serves 4.

RECIPES

40

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Dacor Range Cooking manual Roasted Vegetable and Four Cheese Pizza, Dough Toppings
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Range Cooking specifications

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