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Roast Tomato and Vegetable Pizza

Homemade pizza topped with slow-roasted plum tomatoes, fresh pesto, roasted garlic, mozzarella, cheddar, and peppery rocket leaves.

VegetarianDinnerPizzaPestoTomato
Estimated Nutrition
Calories
1223.1
kcal / serving
4892.4 kcal total
Carbs
111.3g
per serving
445.2 g total
Fat
82.1g
per serving
328.6 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Caster Sugar
7
g
Dried Yeast
instant-action
Dairy
60
g
Parmesan
finely grated
2
piece
Buffalo Mozzarella
large, torn into pieces
75
g
Mature Cheddar
coarsely grated
GrainsCereals
500
g
Strong White Flour
Liquids
300
ml
Water
tepid
NutsSeeds
1
tsp
Sea Salt
2
tsp
Thyme
leaves only
1
pinch
Black Pepper
freshly ground
0.5
tsp
Salt
1
bunch
Basil
leaves only
90
g
Pine Nuts
toasted
1
clove
Garlic
1
bulb
Garlic
whole bulb
OilsFats
30
ml
Olive Oil
for roast tomatoes
75
ml
Extra Virgin Olive Oil
for pesto
90
ml
Extra Virgin Olive Oil
for topping
Vegetables
24
piece
Baby Plum Tomatoes
cut lengthways into quarters
1
piece
Red Onion
finely sliced
110
g
Roasted Red Peppers
thickly sliced
1
handful
Rocket Leaves
large handful

Method

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