Here’s a perfect twist to the much-loved pizza – grilled Vegetable and Goats Cheese Pizza. For all vegetarian pizza lovers out there, you will surely enjoy this recipe!
Mediterranean grilled Vegetables and Goats Cheese Pizza
Ingredients:
1/2 teaspoon of Salt
1 tablespoon of Olive oil
1 teaspoon of dried yeast
1 Baking potato about 4 oz
8 oz of All purpose white flour
For the topping:
1 Medium eggplant, thinly sliced
1 Yellow pepper, quartered and deseeded
2 Small courgettes or yellow zucchini, trimmed and sliced
1 Red onion, peeled and sliced into very thin wedges
5 tablespoon of olive oil
2 teaspoon Freshly chopped oregano
1 Can chopped tomatoes, drained for the sauce (You can also use your favorite store bought pizza sauce).
2 fresh tomatoes sliced
1 cup of spinach
4 oz Goats’ cheese, crumbled
4 oz of Mozzarella cheese, cut into small cubes or shredded
Preparation:
Preheat the oven to 425°F/Gas Mark 7, 15 minutes before baking. Put a baking sheet in the oven to heat up.
Cook the potato in lightly salted boiling water until tender. Peel and mash with the olive oil until smooth.
Sift the flour and salt into a bowl. Stir in the yeast. Add the mashed potato and a 1/4 pint of warm water and mix to soft dough. Knead for 5-6 minutes until smooth. Put the dough in a bowl, cover with cling film and leave to rise in a warm place for about 30 minutes.
To make the topping, arrange the eggplant, courgettes, pepper and onion, skin-side up, on a grill rack and brush with 4 tablespoons of the oil. Grill for 4-5 minutes. Turn the vegetables and brush with the remaining oil. Grill for 3-4 minutes. Cool, skin and slice the pepper. Put all of the grilled vegetables in a bowl, toss gently together. Set aside.
Briefly re-knead the dough then roll out to a 12-14 inch round, according to your preferred thickness. Mix the tomato sauce and oregano together and spread over the pizza base. Scatter over the mozzarella cheese.
Put the pizza on the preheated baking sheet and bake for 8 minutes.
Arrange the grilled vegetables, spinach, fresh tomatoes and goats’ cheese on top and bake for another 8 to 10 minutes.
Serve hot with grated Parmesan.
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