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Roasted Vegetable and Goat's Cheese

ingredients

2 baby courgettes (zucchini),halved lengthways
2 baby aubergines (eggplant), quartered lengthways
1/2 red (bell) pepper, cut into 4 strips
1/2 yellow (bell) pepper, cut into 4 strips
1 small red onion, cut into wedges
2 garlic cloves, unpeeled
4 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp chopped fresh thyme
Bread Dough Base
Tomato Sauce
90 g (3 oz) goat's cheese
salt and pepper
fresh basil leaves, to garnish

method

1. Place all the prepared vegetables in a large roasting tin. Mix together the olive oil, vinegar, thyme and plenty of seasoning and pour over, coating well.

2. Roast the vegetables in a preheated oven, 200°C/400°F/Gas Mark 6, for 15 - 20 minutes until the skins have started to blacken in places, turning halfway through. Leave to rest for 5 minutes after roasting.

3. Carefully peel off the skins from the roast (bell) peppers and the garlic cloves. Slice the garlic.

4. Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface. Place on a large greased baking sheet (cookie sheet) or pizza pan and raise the edge a little. Cover and leave for 10 minutes to rise slightly in a warm place. Spread with the tomato sauce almost to the edge.

5. Arrange the roasted vegetables on top and dot with the cheese. Drizzle the oil and juices from the roasting tin over the pizza and season.

6. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is crisp and golden. Serve immediately garnished with basil leaves.

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