An easy sauceless roasted vegetable and three cheese pizza, very good combination of flavors and makes a lot of servings.
Other Pizza Wednesday recipes: Beet Green Pesto Pizza with Roasted Beets and Goat Cheese; Roasted Vegetable Wrap Pizza; Eggplant Parmesan Pizza with Crispy Capers; and Lemon Dandelion Green Pizza;
Inspired by Half Baked Harvest.
-1 pizza dough
-2 teaspoons minced garlic
-1 bunch asparagus
-6 oz mushrooms
-8 oz mozzarella cheese
-2 oz goat cheese
-2 oz shredded Parmesan cheese
-salt, pepper and cayenne
Clean and chop the mushrooms and asparagus into small pieces, small enough that when you bite into a slice of pizza, you don't take the whole of the toppings with you. Roast the veggies at 425 for 10-15 minutes.
Spray your pizza pan lightly with cooking spray, then spread out the dough into a circle and form the crust edge. Spray the dough with oil, then top with garlic. Add salt, pepper and cayenne seasoning.
Distribute sliced mozzarella evenly over pizza, and do the same with the crumbled goat cheese. Fill in any gaps with shredded Parmesan. Cover the surface with roasted mushrooms and asparagus, then bake at 425 for close to twenty minutes, rotating the pizza at the halfway point for even baking.
In a shallow pan, pour a few teaspoons of balsamic vinegar and get it simmering to reduce. Drizzle the reduction on top and enjoy.
Nice flavors in this pizza, and visually appealing. Be sure to season well, though, and consider adding some Italian herbs, oregano or basil for example. Alternatively, it's also good with ranch dressing, as I found out while eating the leftovers.