Made with a variety of roasted root vegetables, this artisan pizza elevates pizza night!
- 3 1/2 cups (1 pound 12 ounces) lukewarm water (100F or below)
- 1 tablespoon (0.35 ounce) granulated yeast
- 1 – 1 1/2 tablespoons (0.63-0.94 ounce) kosher salt
- 7 1/2 cups (2 pounds 6 ounces) unbleached all-purpose flour
Roasted Root Vegetable Pizza
- ½ pound lean dough
- 7 cups ¼-inch diced root vegetables (red beets, yellow beets, parsnips, carrots, turnips, or your favorites)
- ¼ cup olive oil, plus more for drizzling
- ¼ cup aged balsamic vinegar
- salt and freshly ground black pepper
- ½ cup fresh ricotta cheese
- 1 garlic clove, finely minced
- flour, cornmeal, parchment paper or rice flour for the pizza peel
To make the dough:
- In a large bowl, (preferrably one with a non-airtight lid), mix together the water, yeast and salt.
- Measure the flour with the “scoop and sweep” method, or weigh the flour. Add in the flour to the wet mixture, mixing with a wooden spoon until all the flour is incorporated. You may need to use wet hands to get the last bit incorporated.
- Cover with a non-airtight lid and allow to rise at room temperature until the top begins to flatten, about 2 hours. Don’t punch down the dough.
- After rising, refrigerate and use over the next 14 days.
- **the dough is easier to use when it is cold, so before using it for the first time, it’s best to refrigerate overnight, or for at least 3 hours.
To make the pizza:
- Place a baking stone in the oven.
- Toss the vegetables, olive oil, vinegar, salt and pepper together in a large bowl. Lay them out in a single layer on a baking sheet. Turn on your oven to it’s highest setting. Place the vegetables in the oven (they will roast as your oven preheats). Turn the vegetables often to make sure they don’t burn.
- When the oven is preheated, the vegetables should be soft. Remove them from the oven and set aside.
- Sprinkle a pizza peel generously with flour. Dust the surface of the dough with flour and, using a pair of kitchen shears or a serrated knife, cut off a ½-pound portion, about the size of an orange. Dust the dough with more flour and shape it into a ball by pulling all the sides around to the bottom, rotating the ball a quarter turn as you go.
- Flatten the dough with your hands or by rolling out with a rolling pin on a floured surface. Roll into a cirle, ⅛-inch thick. Dust with flour to keep the dough from sticking. Transfer the dough to the pizza peel, unless you stretched it on the pizza peel. The dough should have enough flour on it so that it will move easily from the peel to the pizza stone.
- Spread the ricotta and garlic evenly over the dough. Scatter 1¼ cups of the roasted vegetables over teh dough and drizzle with a small amount of olive oil. Sprinkle with salt and pepper.
- Slide the pizza onto the preheated pizza stone. Check for doneness at 8-10 minutes. If one side is browning faster than the other, turn the pizza.
- Allow to cool slightly, then cut into slices and serve.
- Recipe slightly adapted from Artisan Pizza and Flatbread in Five Minutes a Day