Roasted Vegetable Pizza
Team: CVU Chefhawks White
Host School: Champlain Valley Union High School
Age Group: High School
Ingredients
½ cup mashed potatoes
1 T yeast
1 T honey
1 t salt
¾ potato water, lukewarm
3 c flour
2 T olive oil
1 zucchini (¼ inch slices)
1 medium red pepper, sliced
1 large red onion, cut into thick slices
8 ounces Tomato sauce
3 cups Shredded mozzarella cheese
3 cups Shredded Cheddar Cheese
Preparation Instructions
For the dough: Peel 1 potato, cut into small pieces, place in water in saucepan and boil until very tender.
Measure amount of water needed and then place water in larger shallow container to cool.
In separate bowl, mash potatoes.
Add yeast, honey, salt and cooled water to the potatoes. Mix.
Once yeast is dissolved add oil and flour.
Mix well to combine all flour.
Knead to make elastic.
Let rest about 5 minutes.
Place the cut vegetables into a large bowl. Add 1 T olive oil. Toss. arrange on baking sheet. Bake at 350 degrees for about 30 minutes.
Assemble pizzas:
Divide the pizza dough into 6-8 balls. Roll out into thin circles about 8 inches in diameter.
Preheat small, non-stick frying pans on medium heat. Spray with cooking oil and immediately place pizza dough. Cook on one side until lightly browned about 2 minutes. Remove pan from heat and flip dough in pan (spray with oil before you set dough down).
Cover with sauce, cheeses and vegetables. Return to heat, cover pan and cook about 2 more minutes until browned, cooked through and cheese is melted.