The recipe I’m sharing today is the love child of these roasted vegetable naan pizzas and this pineapple pesto skillet pizza recipe. I love both so much that I’m actually surprised that this particular iteration hasn’t happened sooner.
Anyway, those little naan pizzas mated with my favorite pizza dough recipe and resulted in this Roasted Vegetable Skillet Pizza.
I just can’t seem to stay away from the roasted veggies this winter. I just love how they get all brown and caramel-y in the oven, cooking down and becoming extra flavorful. I like to make a giant batch of roasted veggies over the weekend and then eat them throughout the week in quesadillas, sandwiches, straight off the sheet pan as they come out of the oven, this pizza, anything and everything…Besides the herb roasted veggies, the other thing I love about this pizza is that the crust recipe is the easiest crust recipe in the whole wide world, as long as you can remember to start the whole thing anywhere from 12-24 hours before you want to eat it.
The trade off for less effort is more time. Sacrifices must be made.
But it’s well worth it.
No kneading. No rolling the dough out onto a floured surface. No tossing it up into the air. No sticking to the pizza peel and losing half the pizza to the oven door.
Maybe that’s just me?
And lastly, if you don’t happen to keep roasted veggies stocked in the fridge like a borderline hoarder (ahem), you can always use any pizza toppings you have on hand.
- 1 bell peppers
- 1 red onion
- 4 ounces mushrooms (I used baby bellas)
- 1 tablespoon olive oil
- 1 teaspoons minced garlic
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 2 cups flour
- ¼ tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water
- 2 teaspoons olive oil
- ⅓ cup pizza sauce
- 1 cup shredded mozzarella cheese
- Make the pizza dough: Mix together the flour, yeast, sugar, salt, and warm water in a large bowl with a wooden spoon or clean hands. Mix until it is incorporated and forms a very shaggy, rough ball. Cover the bowl with plastic wrap and let rest for a couple of hours before moving it the fridge to ferment for at least 22 hours. Alternatively, you can let it sit un-refrigerated for up to 12 hours.
- Roast the veggies: Chop the onion, peppers, and mushrooms into bite sized chunks. Throw them into a bowl with the herbs, garlic, and olive oil. Toss until combined and spread out onto two baking sheets. Be sure to not overcrowd the veggies or they won't roast properly. Bake the veggies in a preheated 450 degree F oven for about 20 minutes, shaking the pans at least once in the middle of baking.
- To make the pizza, preheat the oven to 450 degrees F. Pour the olive oil in a 12 inch oven-proof skillet (I used cast-iron). With floured or oiled hands, transfer the pizza dough (it will have doubled in size) from the bowl to the skillet. With your hands, press the dough to the edges of the skillet. Top with pizza sauce, mozzarella, and roasted vegetables. You can take the sauce, cheese, and veggies all the way to the edges of the pizza.
- Bake in preheated oven for about 20 minutes or until the top of the pizza is golden and bubbly.