Since I was ill in September I haven't been able to look at a pizza. Pizza was always one of my favourite things . . . it makes me sad that it isn't any longer. I can't get enthused for Chicken Parm either. I had made Chicken Parm Enchiladas that day and well, you know. I haven't even been able to look at the photographs since! It may be a while before you get to see those!
I don't know if it is the combination of the sauce and the cheese and meat or what, but it's been a no go for about a month now . . . until today. Today I decided to create a delicious roasted root vegetable pizza, with a whole wheat crust!
All I can say is wowsa! You get a nice thick crust, not unlike a foccacia . . . and then all of those sweetly caramlized root vegetables nestled amongst not one, not two, but THREE cheeses!
Just look at all of that delicious scrumminess . . . butternut squash, parsnips, carrots, red onions . . . roasted until sticky sweet with some salt, pepper and olive oil . . . nestled on top of that crisp and nutty flavoured crust . . . beneath a blanket of cheese.
A sprinkle of fresh thyme leaves lends an herby touch, which altogether made for a very tasty pizza if I don't say so myself! I do hope you will give it a try! I don't think anyone will be disappointed! Even the Toddster loved this and he's not a pizza fan at all!
*Roasted Root Veggie Pizza*Serves 4
While you are roasting the vegetables make the crust. Mix all of the dry ingredients together in a large mixing bowl Add the hot water and olive oil. Stir togerher well, then tip out onto a lightly floured surface and knead for five minutes. Turn the bowl over top and allow to stand for 10 minutes. At the end of that time, pop your pizza stone if you are using one into the oven.