Roasted Vegetable Pretzel Crust Pizza |
This pizza was inspired by the awesome pizza at Pizza and Pretzel Connection in Historic Frederick Maryland. We were instantly hooked...I only make pizza now on a pretzel crust! It's our favorite!
Pretzel Dough:
1 tablespoons dry yeast
1 ½ cups warm
water
¼ cup brown sugar
1 1/8 teaspoon
salt
4 cups flour
In bowl of electric mixer whisk yeast with
warm water by hand until dissolved.
Whisk in brown sugar and salt.
Attach dough hook and mix in flour one cup at a time until a dough
forms. Mix for 5 minutes. Cover bowl
with plastic wrap and let rise for 1 hour. While dough is rising, roast your vegetables and set aside. Preheat oven to 450 degrees. Divide
dough into three equal portions. Line
baking sheet with parchment paper and spray with baking spray. Roll out dough out to 1/4-1/2 inch thick on floured
counter top. Place on prepared baking sheet.
½ cup hot water
1 tablespoon
baking powder
In small bowl mix
½ cup hot water with 1 tablespoon baking soda.
With pastry brush, brush top of rolled out dough with baking soda
mixture and sprinkle with course sea salt.
Bake at 450 degrees for 3-5 minutes. Remove from oven and drizzle with
olive oil, sprinkle with grated Parmesan or fresh mozzarella slices and top with
roasted vegetables. Season with salt,
pepper and red pepper flakes. Return to
oven and bake for an additional 5-8 minutes or until cheese is melted. Garnish with fresh basil leaves.
Roasted
Vegetables:
1-2 cups sliced mushrooms
1-2 egg plants,
cut into ½ inch rounds
1 red onion, cut
into ½ inch rounds
½ -1 lb. cherry
or Roma tomatoes, cut in half
1 red pepper, cut
into ½ inch slices
Preheat oven to
400 degrees. On baking sheet toss
vegetables in olive oil and season with coarse salt, fresh ground pepper, and
fresh or dried herbs. Position tomatoes cut side up and spread vegetables out
on baking sheet. Roast for 20-30
minutes. Place vegetables on top of
cheese before baking pizza.
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