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Garlic Roasted Vegetable Pizza

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1
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INGREDIENTS

6 bulbs large whole garlic bulbs
3.0 cups of Pizza Sauce Magnifying_glass
2 lb. zucchini slices (1/2 inch)
1-1/2 lb. baby eggplant slices (1/2 inch)
1-1/2 lb. onion wedges (1/2 inch)
1-1/2 lb. red bell pepper strips (1/2 inch)
6 tbsp. plus 1/4 cup olive oil, divided
2 tbsp. dried oregano leaves
1 tbsp. salt, as needed
1 tbsp. cracked black pepper
3-3/4 lb. veal leg cutlets, 1/8 - 1/4 inch thick
ground black pepper, as needed
7 1/2 lb. pizza crust dough
1-1/2 lb. shredded fontina cheese
3/4 cup thinly sliced fresh basil

INSTRUCTIONS

  1. 1
    Cut ¾ inch off top of each garlic bulb, cutting through top of each clove. Discard tops. Wrap bulbs individually in aluminum foil; place on sheet pan.
  2. 2
    Spread zucchini, eggplant, onion and bell pepper strips evenly in shallow roasting pans. Drizzle with oil; sprinkle with oregano, salt and pepper.
  3. 3
    Roast garlic and vegetables in 425°F oven 25 minutes, stirring vegetables twice. Transfer vegetables to bowl; cool. Continue roasting garlic 20 minutes longer.
  4. 4
    Unwrap garlic; cool slightly. Squeeze garlic into bowl; mash until smooth. Add to vegetables; toss to mix well. Yield: Approx. 5¼ pounds.
  5. 5
    For each pizza: Pound 5 ounces veal to 1/8-inch thickness, if necessary. Season with salt and pepper. Cook in 1 teaspoon oil over medium-high heat 1 to 2 minutes for medium-rare doneness, turning once. Cool veal; cut into 1½ x ¾-inch strips.
  6. 6
    Roll out 10 ounces dough to 12-inch circle. Spread with 2 ounces Pizza Sauce; top with 7 ounces Roasted Vegetables and 2 ounces cheese. Top with veal strips.
  7. 7
    Place pizza on preheated pizza stone in 500°F to 550 F oven. Bake 5 to 6 minutes. Remove from oven. Sprinkle with 1 tablespoon basil.

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preparation methods
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cuisines European, Italian
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