Roast Vegetable Pizza

Another healthy recipe from the Petrea King Food for Life Cook book.
They are a tonic for both your body and your soul. You can buy a copy of this excellent cook book from the Quest for Life web site – www.questforlife.com.au

Just about any vegetable can be roasted and put on top of a pizza. Even roasted green beans and asparagus are delicious! Green vegetables should only be added only for the last 10 minutes of cooking.

Ingredients (serves 4)

• 2 Spanish (red) onions, cut into wedges
• 1 zucchini, cut into thick slices
• 1 red capsicum, seeded and cut in 2cm squares
• 2 cups cubed kumara or pumpkin
• 12 button mushrooms, quartered
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, crushed
• 1 teaspoon dried chilli flakes
• 4 Lebanese breads
• 1/3 cup tomato paste
• Slices of bocconcini or grated mozzarella (optional)
• 3 teaspoons dried oregano
• Baby rocket leaves to serve

Method

1. Heat the oven to 200ºC.
2. Toss all the vegetables (except baby rocket leaves and garlic) together
    in the oil and place on a baking tray lined with baking paper.
3. Cook in the oven for 40 minutes then stir through the garlic and chilli
    flakes.
4. Turn the oven up to 220ºC and place the Lebanese breads on baking
    trays (you may need to cook them in 2 batches).
5. Spread evenly with the tomato paste.
6. Top with the roasted vegetables and boccincini or mozzarella (if using)
7. Sprinkle over the oregano and cook in the oven until the bases are
    crisp and cheese has melted (about 12 minutes).
8. Scatter with baby rocket leaves.

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