Roasted Vegetable filling
Directions
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Begin by partially cooking the vegetables. This helps to release some of the water content. Try not to let any of the ingredients cook down enough to fall apart or become mushy.
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In a large skillet over medium heat, add 2 tablespoons olive oil. When the oil begins to shimmer, add eggplant and zucchini. Cook for 3 minutes, flipping half-way through. Remove to a plate.
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If the pan looks dry, add a little more oil, then sauté red onion and bell pepper for 3 minutes. Remove the plate.
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Cook the mushrooms with salt and pepper until their water content is just released. Use a slotted spoon to remove to a bowl.
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Cook down the tomatoes until just soft, but still holding together. 1 minute. Do not flip in the pan.
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Set aside until assembly.
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Assemble and bake the pizza
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Preheat the oven to 425°F with rack placed in the middle.
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Cover the bottom of the crust with 2/3 the shredded (or sliced) mozzarella. Sprinkle with half of the Parmesan.
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Sprinkle with half the herbs, half the garlic, half the basil ribbons and a few slices of tomato.
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Begin fanning out layers of vegetables evenly around the crust.
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I add small dollops of goat cheese around the vegetables. But you can use more mozzarella or Parmesan.
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Sprinkle the rest of the herbs and garlic over the vegetables.
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Pour the sauce over the top until the crust is mostly full and garnish with the rest of the basil ribbons
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Sprinkle the remaining Parmesan and mozzarella across the top. It is only a light layer of cheese.
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Using a pastry brush, baste the edges of the exposed pizza dough with olive oil.
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Place pizza pan on a baking sheet to capture any drippings that might bubble over.
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Bake for 30-40 minutes or until the filling is set and the cheese on top is golden brown.
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Loosely cover the pizza with aluminum foil after the 15-minute mark to prevent any heavy browning.
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Remove the pizza from the oven and allow to cool in the pan on a wire rack for 10 minutes.
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After 10 minutes, slice and enjoy.
From Shawnie's class “Artisan Italian Pizza At Home” (also taught in Cast Iron Cooking)
