I try my hardest to not waste food and sometimes coming up with ideas to use leftovers isn’t easy. I love Roast Vegetable Salad and I love Pizza so I thought I would give the combo a go and I wasn’t disappointed.
Roasted Vegetable Salad
The salad is simple to make and you are only limited for options by what vegetables you have on hand.
Slice your vegetables into roughly equal sizes. I usually have zucchini, sweet potato, capsicum, cherry tomatoes and red onion. In a small bowl combine 2-3 tablespoons of oil with 1 teaspoon dried oregano, 3 teaspoons smoked paprika, 1 teaspoon dried onion, 1 teaspoon dried mustard and 1 teaspoon dried parsley. Pour the oil and spice mixture over your vegetables and stir until they are evenly coated. Pour the vegetables into a lined baking tray and cook in a 170 degree oven until tender (approximately 20-30 minutes depending on the size of your vegetables).
Add vegetables to a large bowl along with 2-3 cups of spinach, rocket or mixed lettuce leaves. In another small bowl combine 1 teaspoon of maple syrup with 1 tablespoon of balsamic vinegar and pour over the warm vegetables and spinach leaves.
Toss and enjoy warm or cold.
Pizza Dough
- 425 grams warm water
- 450 grams pizza or bread flour
- 180 grams semolina
- 2 1/2 teaspoons active dry yeast
- 2 teaspoons fine sea salt
We love a thin and crispy pizza dough but this recipe can also work for a pan pizza or for pizza scrolls.
The trick to a good pizza dough is a little preparation. I like to make it in the morning and allow it to prove in the fridge during the day. This helps to develop the flavours and gives you a lighter crispier dough. If you don’t have time or dinner is a last minute rush don’t stress this dough is just as good made 1 hour before. It is also important to use the right flour. You need to use Bakers Flour or a Pizza Flour for your pizza dough. The addition of semolina adds crunch and if you do not have any on hand you can substitute for Bakers Flour.
Add the ingredients to your Thermomix and knead for 6 minutes on the dough setting. Transfer the dough to an oiled bowl, cover and put in the fridge for 6-8 hours or on the bench in a warm spot for 45-60 minutes.
Once rested divide the dough into 2-3 potions and roll out on a bench sprinkled with flour. Add toppings and bake in a 210 degree oven on a pizza stone until crisp. Drizzle with some balsamic glaze and dig in.
Enjoy 🙂
