Roasted Vegetable Ffilling
Directions
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Sprinkle both sides of all slices of the eggplant with salt and set aside for 15 minutes.
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Begin by partially cooking the vegetables, which . This helps to release some of their 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, about . 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. °F with rack placed in the middlemiddle.
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Cover the bottom of the crust with 2/3h of the 2/3 the shredded (or sliced) mozzarella. Sprinkle with half of the pParmesan.
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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. Butvegetables, but you can use more mozzarella or pParmesan.
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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 pParmesan and mozzarella across the top. It isThis will be 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 to -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. Slice and enjoy.
From Shawnie's class “Cast Iron Cooking”
