Vegetarian pizza with roasted vegetables and Provence AOP olive oil
Difficulty level: easy
Servings 4 people
Ingredients
For the pizza dough
- 250 g flour type 00 or T55 for troubleshooting
- 150 ml water lukewarm
- 5 g salt
- 1 pinch sugar
- 10 g yeast fresh from the baker
- 1 c. tbsp olive oil of Provence AOP
For the garnish
- 1 small zucchini
- ½ eggplant
- 2 c. tbsp ricotta
- 1 c. tbsp red pesto House
- 1 handle Parmesan grated
- 1 c. tbsp pumpkin seeds
- Olive oil of Provence AOP
- Salt
- Pepper
For the dried tomato and almond pesto (1 small jar)
- 50 g dried tomatoes drained
- 30 g almonds from Provence
- 1 pod garlic
- 30 g Parmesan grated
- 5 c. tbsp olive oil of Provence AOP
- 1 c. coffee lemon juice
- 1 pinch Espelette pepper PDO
- Salt
- Pepper
Instructions
Pizza dough
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Dissolve the yeast in 50 ml of lukewarm water with a pinch of sugar. Leave to foam for 5 minutes.
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Mix the flour and salt in a salad bowl. Dig a well, pour in the rest of the water and the yeast, then the Provence AOP olive oil.
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Knead for 10 minutes until you obtain a smooth and elastic dough. Cover with a damp cloth and leave to rest for 1h30 at room temperature.
Roasted vegetables
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Cut the zucchini and eggplant into thin slices. Brush them with olive oil, salt and pepper.
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Roast them for 10 minutes in the oven at 200°C until they are tender and lightly browned.
Red pesto
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In a blender, grind the almonds and garlic into powder. Add the dried tomatoes, mix until you obtain a homogeneous texture. Add the parmesan and mix again briefly. Pour in the Provence AOP olive oil in a drizzle while mixing, until you obtain a smooth but still slightly grainy texture.
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Season by adding lemon juice, chili pepper, salt and pepper to taste.
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Storage: Transfer to an airtight jar and cover with a drizzle of olive oil to preserve the aromas. Keeps for 1 week in the fridge.
Assembly
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Roll out the dough thinly by hand (without a rolling pin) on a floured surface. Brush it with a drizzle of Provence AOP olive oil.
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Spread the red pesto, then the roasted vegetables.
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Add touches of ricotta and sprinkle with Parmesan.
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Bake for 7 to 10 mins at 250°C (or 1 min 30 to 2 mins at 485°C if pizza oven).
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Remove from the oven, sprinkle with pumpkin seeds and a drizzle of olive oil.
© Céline de Cérou for France Olive
