Name: Pizza with Roast Summer Vegetables
Yield: Makes 2 30 cm/12 in pizzas
Ingredients: 1 small courgette (zucchini); 30 ml /2 tbsp fresh chopped oregano leaves; ½ quantity pizza dough; fine ground semolina, for sprinkling; 30 ml /2 tbsp fresh chopped basil leaves; 1 red or yellow (bell) pepper, cut in half and seeded; 1 small aubergine (eggplant); salt and ground black pepper; 1 red onion; 60 ml /4 tbsp tomato sauce; 60 ml /4 tbsp olive oil

Preparation info

Makes
2
30 cm 12 in pizzas

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

Roasting brings out the sweetness of summer vegetables, such as courgettes, peppers and aubergines, and a combination of these, together with fresh herbs, makes a perfect pizza topping. The intense heat of the wood-fired oven chars the vegetables, so that they gain extra flavour while still remaining moist.

Ingredients

½ quantity pizza dough
1 small courgette (zucchini)
1

Method

Build up the fire in the oven until it is about 190°C/375°F, this will take about 30 minutes. When it is up to temperature, push the fire to the back of the oven with a metal peel or coal hook, and close the oven door to keep the

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Pizza with Roast Summer Vegetables

Ingredients

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