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Pizza with oven roasted vegetables & easy pesto

Prep 15 & 40 min - Cook 10 min / Serves 4 - 4 pizzas / Photographer - Janet Zenari / LoadingBookmark / Print /
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This pizza is dairy free and is a nice change from cheese alternatives.  With the roasted vegetables, caramelising the onion and the pesto these all add extra flavour which is worth the effort.  We have used a Lebanese bread pizza base and other alternatives can be used.  Years ago we use to frown at not having cheese on pizza. These days, after giving it a chance we love it!  With no cheese you are free to really taste the flavours of the topping.

Ingredients

  • 400g / 14oz tin of tomatoes – puréed
  • 1 small eggplant – peeled, rinsed, sliced thinly in round slices
  • 1 red capsicum – washed, seeded, sliced in half
  • 1 green capsicum – washed, seeded, sliced in half
  • 2 onions – peeled, rinsed, sliced finely
  • 2 cups button mushrooms – washed, pat dried, sliced finely
  • 1/2 cup of jar marinated artichokes – roughly diced
  • 1/2 cup of pitted kalamata olives – sliced in half
  • 1/2 cup of mixed mediterranean olives – pitted, sliced in half
  • 1 tablespoon olive oil and extra to oil baking dish
  • 4 Lebanese breads (pictured wholemeal) or preferred pizza base
  • 1 quantity simple & basic pesto

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Pesto

  • 1 cup basil – washed
  • 4 tablespoons olive oil
  • 1 large garlic clove – peeled, rinsed

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Directions

  1. Puree tomatoes.  In a small pot add tomatoes bring to the boil on high heat reduce to low and simmer for 30 minutes covered. Then a further 10 minutes uncovered to thicken.  Set aside.
  2. Preheat fan-forced oven 200C / 392F.  Prepare vegetables. 
  3. Place eggplant and capsicum on a baking dish and place in oven.  Roast eggplant for 15 minutes and capsicum for 25 minutes, cool.  Peel skin off capsicum and slice into thin strips. Set aside.
  4. In a small pot heat 1 tablespoon of oil on medium heat.  Add onion, reduce heat to low.  Caramelise for 15 minutes stirring occasionally. Set aside.
  5. Preheat fan-forced oven 180C / 356F.  On baking dishes lightly oil base.   Place the Lebanese bread on dish and assemble all ingredients.  Start with the tomato puree 3-4 tablespoons per pizza.  Dividing the rest of the ingredients evenly per pizza.  Place in oven for 10 minutes.
  6. Prepare simple & basic pesto.
  7. Cut pizza into quarters and serve with pesto.

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