get your nosh on for national pizza day

Root Vegetable Pan Pizza

This week just got a little brighter. Why, you ask? Because not only is it Friday, but it’s also NATIONAL PIZZA DAY. We hardly need an excuse to enjoy this glorious cheesy-saucy staple of the American diet, but neither will we turn one down. And since it’s a holiday, let’s try something a little fancier, like this Root Vegetable Pan Pizza from the Almost Vegetarian cookbook. Root vegetables are readily available at the farmer’s market this time of year, and this recipe will give you a novel way to prepare them!

 

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The Recipe

For the pizza:

4 x 2-inch fresh rosemary sprigs

2 cloves garlic, crushed

2 teaspoons fresh thyme leaves

1⁄3 cup olive oil

4 small potatoes, unpeeled, scrubbed, sliced thinly

1 small orange sweet potato, unpeeled, scrubbed, sliced thinly

1 small parsnip, unpeeled, scrubbed, sliced thinly lengthwise

1⁄4 pound baby carrots, unpeeled, scrubbed, trimmed

1 cup firmly packed trimmed watercress

2 teaspoons finely grated lemon zest

1 teaspoon lemon juice

1 ounce feta, crumbled

 

For the dough:

1 teaspoon super fine sugar

2 1⁄4 teaspoons active dried yeast

1 cup warm water, approximately

1 1⁄2 cups bread flour or all-purpose flour

1⁄4 cup olive oil

1 1⁄2 cups whole-grain all-purpose flour

1 teaspoon salt

 

 

The Method

To make the pizza dough, combine yeast, sugar, and the warm water in a small bowl; let stand in a warm place for 10 minutes or until mixture is frothy. Combine flours and salt in a large bowl; stir in yeast mixture and oil, to a soft dough. Knead dough on a floured surface for 5 minutes or until smooth and elastic. Place dough in a large oiled bowl, cover; let stand in a warm place for 1 hour or until dough has doubled in size.

Preheat oven to 425°F. Grease an 11 1⁄4-inch x 12 3⁄4-inch baking sheet.

Remove leaves from rosemary sprigs; finely chop two-thirds of the leaves. Combine chopped rosemary, garlic, thyme, and 2 tablespoons of the oil in a small bowl.

Turn dough onto floured surface; knead until smooth. Flatten dough; roll to an 11 1⁄4-inch x 12 3⁄4-inch rectangle. Carefully lift onto baking sheet; spread rosemary mixture over base, leaving a 3⁄4-inch border. Top with a layer of potato, sweet potato, parsnip, and carrots; sprinkle with whole rosemary leaves. Season. Drizzle with 1 tablespoon of the oil.

Bake pizza for 20 minutes or until base is browned and crisp.

Meanwhile, combine watercress, 2 teaspoons of the oil, zest, and juice in a medium bowl; season to taste.

 

For more mighty, meat-free recipes, check out Almost Vegetarian on Amazon.

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