Roasted Vegetable and Goat Cheese Flatbread Pizza.
Maybe sometimes there are vegetables served in this house.
Of course, they must be smothered with cheese and bread before becoming edible.
Last week, Caitlin walked into my house and saw this pizza sitting on the table. The first words out her mouth? ‘There are vegetables in this house???! You allow that?’
Yes. The secret is out. Occasionally, we have some vegetables.
This was an experiment. Roasted veggies and goat cheese just sounded so delicious on pizza, that I had to try it.
I think my abhorrence for veggies is rubbing off on my husband. I remember that he used to eat them when we first met. In fact, I think he had about 600 cans of peas in his cupboards. Gross. No wonder I hate veggies.
He took one look at this pizza as I was making it and asked ‘Where’s the meat?!’ And boy,was he mad. He was disgusted. How dare I make food and not included meat??
Luckily, I had made another pizza (one even more fantastic), loaded with other forms of protein. I will share at a later date. :)
After the veggie and goat cheese pizza came out of the oven, he chimed in, ‘Hmmm. That looks really good.’
I wanted to smack him upsides the head.
If I remember correctly, he ate more of this pizza than the other flatbread I had made – you know, the one loaded with protein – his life elixir.
I can’t blame him, though. This was really good.
I roasted the veggies with some olive oil, salt, pepper, garlic powder, and balsamic vinegar. There was an assortment of peppers, onions, and some zucchini.
Once the veggies were roasted to my liking (i.e. super sweet and carmelized), I added them to the pizza with some mozzarella and goat cheese.
I had began making the flatbread dough from a recipe online. Actually, all I had done was mix the yeast in some warm water and then realized that the recipe I was using was missing the amount of flour. This made me insane – if I ever leave out an ingredient, please tell me immediately! And I’ll even allow you to torture me with veggies.
So, I had to wing it. It came out really well. I added some italian seasoning to the dough, which gave it an excellent flavor. It didn’t end up being as ‘flat’ as it should have for a flatbread, but if I had stretched it a bit more, it would have been perfect. It made enough dough for two pizzas, which 3 of us almost finished off.
Can you see some of the herbs and spices in the dough? I think I will always be adding some flavor to my dough from now on. Loved that.
And check out that gooey, golden cheese.
I will admit, I did pick off some veggies and just eat the bread + cheese. However, the sweetness of the veggies meshed prefectly with the soft, salty cheese. I have been craving this ever since.
But don’t worry – I’m not turning my back on you. Veggies and I were just never meant to be. We are like that old, unhealthy relationship you kept going back to when you were 21. It’s just not happening.
- 1 packet active dry yeast
- 1 1/2 cups warm water
- 3 cup all purpose flour
- 1/2 teaspoon salt
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil
- 1 red bell pepper
- 1 orange bell pepper
- 1 sweet onion
- 3/4 zucchini
- 3/4 cup mozzarella
- 4 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1 clove garlic, minced
- 1 cup goat cheese
- 1/4 cup parmesan cheese
- 1/2 tablespoon garlic powder
- salt & pepper to taste
- Mix yeast with warm water and allow to get foamy – about 15 minutes. In a large bowl, mix flour (about 2 1/2 cups to start), salt, and seasoning, making sure it is well combined. Once yeast is foamy, add to dough and mix with hand. If more flour is needed, add it. Cover and let rise in a cool, dark place for 2 hours.
- Chop and slice veggies. Lay on a baking sheet and toss with salt, pepper, garlic powder, balsamic vinegar, and 2 tablespoons olive oil. Roast for 30 minutes, or until carmelized.
- Turn oven heat down 375.
- Divide pizza dough in half and spread out on a round pan or baking sheet. Bake alone for 15 minutes.
- Once pizza is removed from oven, brush with olive oil and added minced garlic. Top with mozzarella cheese. Add roasted veggies and goat cheese. Sprinkle with parmesan cheese.
- Bake for 20-25 minutes, or until cheese has began to melt and is golden brown.
Don’t go gettin’ all weepy on me now or anything. Vegetables like this don’t really count since they are covered in cheese and slathered on dough – dough made with white flour. Sure, I could probably eat this everyday. Sure, I would have to go buy a new wardrobe. Sure, my XXXL sweatpants would soon become too small.
It’s just not worth it to me with the veggies. Now chocolate? Bacon? Chocolate and bacon together? I’m in.