Roasted winter vegetable pizza
July 22, 2013 § Leave a comment
Ingredients for two people
|300 g||potato, chopped into 1cm cubes|
|2||carrot, finely chopped|
|1||red onion, sliced|
|2||beetroot, peeled & finely chopped|
|1 bunch||rosemary, destemmed|
|3 tbs||olive oil|
|100 ml||HF pizza sauce|
For the vegetables
Preheat the oven to 200C. After you have finished chopping all of the veg – try to chop them all into the same sized pieces so that they finish cooking at the same time – place the potato, carrot, red onion, and rosemary into a bowl along with the olive oil. Season well with salt and pepper and then toss well so that all of the ingredients are coated in the oil. Place the ingredients on a baking tray and place in the oven for 20 minutes.
For the pizza
Remove the veggies from the oven and then prepare your pizza bases by evenly spreading the pizza sauce over your lebanese bread.
Begin to evenly scatter all of the roasted veggies over your bases until you have used all of it up. Finally, add a few small spoonfuls of ricotta over each of your pizzas and place them into the oven for 8-10 minutes. Try to organise your oven shelves so that your pizzas end up in the middle of the oven to ensure the cooking time for the pizzas is consistent.
Remove the pizzas from the oven and transfer to a large chopping board. Quarter each pizza and get stuck in!
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