IT IS FORTUNATE for those of us who live up north that pesto freezes so well. During the dog days of August, it is my custom to make pesto as frequently as my basil plants will allow and to freeze the extra in small plastic containers. The concentrated basil flavor of pesto is a fine match for the concentrated flavors of roasted vegetables.
SERVES 6
INGREDIENTS
- 1 recipe Basic Pizza Dough
- 2 medium-size zucchini, cut into matchsticks
- 2 medium-size red bell peppers, cut into matchsticks
- ¼ pound mushrooms, trimmed and sliced
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 2 cups pesto, homemade or store-bought
- 1 pound fresh mozzarella cheese, sliced
INSTRUCTIONS
- Prepare the pizza dough and set aside in a warm, draft-free place to rise for about 1 hour, until doubled in bulk.
- Meanwhile, preheat the oven to 425°F. Lightly oil a large shallow roasting pan or half sheet pan.
- In a large bowl, combine the zucchini, bell peppers, and mushrooms. Add the oil, garlic, and salt and pepper to taste. Toss to coat. Arrange in a shallow (preferably single) layer in the pan.
- Roast for 30 to 45 minutes, until the vegetables are well browned and tender, stirring or shaking the pan occasionally for even cooking. Remove from the oven and increase the temperature to 500°F.
- Divide the dough into two balls. Lightly oil two 10-or 12-inch round pizza pans or two 12 × 15-inch baking sheets. Assemble and bake the pizzas one at a time. Stretch one ball of dough to fit one pan. Spread half the pesto over the dough. Scatter half the vegetables on the pesto and top with about half the mozzarella.
- Bake on the bottom rack for 10 to 12 minutes, until the crust is golden.
- Meanwhile, assemble the second pizza. Bake when the first pizza is done.
- Serve both pizzas warm.
