Roast Vegetable Pizza


I quantity of pizza dough (see pizza dough recipes - Standard or Gluten Free).

4 tbsp salt reduced tomato paste

200g mozzarella cheese - sliced or grated

50g feta cheese - crumbled


1 eggplant - coarsely chopped

2 zucchini - coarsely chopped

6 mushrooms - coarsely chopped

2 red capsicum - coarsely chopped

1 red onion - sliced

2 cups of fresh rocket.

  1. Preheat the oven to 180°C.
  2. Line a baking tray with baking paper and put the chopped vegetables onto the paper, drizzle lightly with olive oil and bake for 20-30 minutes at 180°C.
  3. Divide the pizza dough into 4 rounds and roll out on a floured surface to the desired size & thickness.
  4. Smooth 1 tbsp. of the tomato paste over each pizza base.
  5. Top each with 1/4 of the mozzarella.
  6. Top each with a liberal amount of the roasted vegetables and crumbled feta as per each person's preference.
  7. Top with onions and place into the oven preferably on a heated pizza stone, and cook at 210°C for 15 to 20 minutes, until lightly browned and bases cooked through.
  8. Top each cooked pizza with a generous handfull of rocket.



     Serves 4