Roasted Vegetable Pizza with Goat’s Cheese, Mozzarella & Rosemary Oil

Name: Roasted Vegetable Pizza with Goat’s Cheese, Mozzarella & Rosemary Oil
Yield: Serves 4
Ingredients: 2 tablespoons chopped fresh rosemary; 1 garlic clove, crushed; 1 teaspoon salt; 2 tablespoons olive oil; 90 ml (3 fl oz, ⅓ cup) extra-virgin olive oil; 4 (5) tablespoons tomato passata; 90 ml (3 fl oz, ⅓ cup) olive oil; 8 small, flat mushrooms, stalks removed; 1 red pepper; 450 g (1 lb, 4 cups) strong plain flour; 1 courgette, thickly sliced; 1 globe artichoke, cooked & cut into quarters; 2 teaspoons dried yeast; 300 ml (½ pint, 1¼ cups) water; Salt & freshly ground black pepper; 100 g (4 oz, ½ cup) mozzarella, cut into 1 cm (½ in) cubes; 12 cherry tomatoes, cut in half; 100 g (4 oz, ½ cup) goat’s cheese, cut into 1 cm (½ in) cubes

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

A truly wonderful vegetarian pizza: roasted vegetables topped with contrasting cheeses and drizzled with rosemary oil. A real treat.

Ingredients

1 red pepper
90 ml (3 fl oz, ⅓ cup)

Pizza
Vegetarian

Method

For the dough, dissolve the yeast in a little of the water. Sift the flour and salt into a bowl and make a well in the centre. Pour the yeast liquid into the well with the remaining water and the olive oil and bring it all together with your hands to form a pliable dough. Knead on a lightly floured surface for 6-8 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover