Roast vegetable pizza

Yield: 4 servings

Measure Ingredient
1 \N Carrot; cut into large
\N \N ; slices
1 \N Red onion; cut into 4
2 \N Tomatoes
1 \N Courgette; cut into large
\N \N ; slices
2 \N Green chilli; deseeded and cut
\N \N ; into rings
1 \N Stick celery; cut into 2cm (1
\N \N ; inch) pieces
4 \N Cloves garlic
1 \N Parsnip; cut into large
\N \N ; slices
1 \N 220 gram Lon Life pizza base
1 tablespoon Sundried tomato paste
75 grams Pecorino romano cheese; grated (3oz)

Preheat the oven to 220 C, 425 F, Gas Mark 7.

Roast the vegetables in the oven for 1 hour.

Spread the pizza base with the sundried tomato paste.

Sprinkle the cheese over the pizza base. Remove the skin from the tomato and garlic and arrange with the roasted vegetables on top of the pizza.

Return to the oven for approximately 10 minutes until the cheese melts.

Converted by MC_Buster.

NOTES : An unusual and flavoursome pizza.

Converted by MM_Buster v2.0l.

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