Second's Pizza

Well, Christmas has left me with quite a few entries to make. However I will do one at a time and start with last night's dinner - our first vegetarian for some time.

A week or so ago I bought some vegetables from the seconds table (from our Feast on Fruit these are as good as most greengrocers' normal produce!) - some long pretty eggplant (can't remember the variety - I knew it in the days when I studied the seed catalogues but have forgotten in the meantime), zucchini and yellow capsicum. The vegetables were just what was needed for a great pizza topping.


3 Roma tomatoes cut into 6,
2 zucchini, sliced 1/2 inch thick
2 eggplant, 1 inch slices
1 red and 1 yellow capsicum diced in quite large pieces
1 onion cut into 8 slices
1 bunch of asparagus cut into 2 inch lengths

I could have omitted any of the above, except perhaps the tomatoes, and replaced it by 100 g defrosted and drained frozen spinach (I love those packets where the spinach is packaged in little portions - would probably use about 3 or 4) ,or by some thinly sliced pumpkin . (I had a great roast pumpkin and buffalo mozzarella pizza at Riverbend cafe one night which I want to try to duplicate one day)

I put all of the veges (not the spinach ) into a plastic bag and tossed them in about 1 1/2 tablespoons of olive oil. The vegetables were roasted at 200 degrees C. for 35-40 minutes (until just soft). Allow to cool for 10 minutes.

On 2 pizza bases (I used the Panasonic breadmaker recipe) spread 1/3 cup of tomato paste. (I ran into trouble here as I had only one sachet of tomato paste in the store cupboard - so I refrigerated half the dough and half the roasted veges until I can replenish supplies soon).

Sprinkle the base with a handful of chopped basil leaves and spread the vegetables evenly.

Crumble 100 g feta and combine with 150 g grated cheddar cheese to sprinkle on top. I added 3 or 4 sliced boccocini (since there were some in the refrigerator - thankyou Trit!)

Sprinkle 1 tablespoon of pinenuts over each and bake for about 20 minutes until cheese has melted and the base cooked.

Add chopped parsley to serve.