Pizza with oven roasted vegetables, rocket & easy pesto
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This pizza is dairy free and is a nice change from cheese alternatives. Without cheese on a pizza you really taste the topping. Adding pesto gives depth to the flavour, while placing the rocket at the end gives a real bitter bite to this pizza. We have used a Lebanese bread pizza base and other alternatives can be used.
Ingredients
- 400g / 14oz tin of tomatoes – puréed
- 1 small eggplant – peeled, rinsed, sliced thinly in round slices
- 1 red capsicum – washed, seeded, halved
- 1 green capsicum – washed, seeded, halved
- 2 onions – peeled, rinsed, sliced finely
- 2 cups button mushrooms – washed, sliced finely
- 1/2 cup jar marinated artichokes – roughly diced
- 1/2 cup kalamata olives – pitted, sliced in half
- 1/2 cup mixed mediterranean olives – pitted, sliced in half
- Olive oil for cooking
- 4 Lebanese breads – pictured wholemeal
- 1 cup of rocket – washed
- 1 quantity simple & basic pesto
Directions
- In a food processor or blender blend tomatoes. Prepare vegetables.
- In a small pot add tomatoes bring to the boil and simmer for 30 minutes covered. Uncover for a further 10 minutes to thicken. Set aside.
- Preheat fan-forced oven to 200C / 392F. Place eggplant and capsicum on an oiled baking dish. Roast eggplant for 15 minutes and capsicum for 25 minutes, cool. Peel skin off capsicum and slice into thin strips. Set aside.
- 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.
- Preheat fan-forced oven to 180C / 356F. On a baking dish oil bases with 1 tablespoon of oil. Place Lebanese bread 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.
- Prepare simple & basic pesto.
- Cut pizza into quarters. Add rocket and serve with pesto on the side.
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