Looks can be deceiving.
Don’t be fooled by the vegetables on this pizza. I mean, yes…there are vegetables on this pizza. And…vegetables are most definitely healthy. But the vegetables were roasted in olive oil…and there’s still the crust that is basically a loaf of homemade bread, along with lots of cheese under those deliciously roasted vegetables. Lots of cheese.
And at this point in the post, I should mention that “less is definitely not more” when it comes to me and pizza. I like my pizza fully loaded. (Anchovies excluded. Believe me. I’ve tried to like those furry looking little fishy smelling fish, but for now, I’m still not a fan. Emphasis on “for now”)
And this pizza is fully loaded for all pizza and vegetarian lovers alike!
I tend to prefer homemade pizza than I do a restaurant pizza. There are a couple reasons for that. First, pizzas in my area are hit and miss. I can order from the same place and never get the same quality pizza. Most of the time, it’s not the best quality, and honestly, the last time I had a half tray (12 little square slices) and 20 wings delivered, it was $45. Let me spell that out for you..FORTY FIVE DOLLARS. Forty five smackaroos for a pizza that doesn’t even taste all that good.
I made this homemade and…oh…so delicious pizza for less than half of that!
Have you ever tasted a roasted radish? Seriously, you need to if you haven’t. The natural sugars in these vegetables are the highlight of this pizza. The sweet caramelization just shines with each and every bite, with a delightful balance of savory from the garlic, thyme, and pepper jack cheese.
You won’t miss the pepperoni. I promise.
Life is good. It’s a “I refuse to pay $45 for a lousy pizza ever again…” kind of good.
- 4 whole carrots, sliced in half lengthwise
- 1 large potato, cut into thin wedges
- 2 cups broccoli florets
- 4 radishes, sliced
- 1 cup snow peas
- 1 large onion, cut into wedges
- 4 sprigs thyme
- 2 tbsp olive oil
- 3 cups flour
- 1 tsp salt
- 1 tbsp sugar
- 2 tsp yeast
- 1½ cups hot water
- Roasted Vegetables
- Pizza Crust
- 1 tbsp olive oil
- 5 cloves garlic, chopped
- ¼ cup romano cheese
- 2 cups pepper jack cheese, shredded
- Preheat oven to 425 degrees.
- On a large baking sheet, place the carrots, potato, broccoli, radishes, snow peas, onion, and thyme. Drizzle with olive oil. Season with salt and pepper. Toss vegetables so that they are coated with the oil, salt and pepper. Roast uncovered for about 20 minutes, or until the vegetables are semi tender and lightly browned. (They will finish cooking and brown even more while the pizza is baking).
- Remove from oven, and set aside until ready to use.
- Reduce the oven temperature to 375 degrees.
- While the vegetables are roasting, in a small frying pan, sauté the garlic in 2 tbsp olive oil just until translucent. Remove from heat, and set aside.
- Generously oil a large baking sheet.
- Blend all ingredients in a bowl until just combined. It will be a sticky mess. Spread out on the oiled baking sheet.
- Brush the dough with the garlic olive oil. Sprinkle with romano cheese. Spread the pepper jack cheese over top of the romano cheese.
- Layer all of the roasted vegetables and thyme springs over top of the pepper jack cheese.
- Bake for about 30 to 40 minutes until the crust is golden brown.
- Remove from oven, and remove thyme sprigs before eating.
- Serve immediately.