ROASTED VEGETABLE PIZZA WITH GHOST PEPPER SAUCE
INGREDIENTS
- 1 large store-bought dough or your own homemade recipe
- 1 cup cheddar cheese
- Fresh Parmesan cheese
- ¼ cup jarred hot pepper rings, chopped
- Sauce:
- 1 Smoked Ghost Pepper Pod, halved, seeded, and minced or Ghost Pepper Flakes
- 1 can of diced tomatoes
- 2 tbsp. Extravagonzo Red Chili Culinary Oil
- ¼-1/2 tsp. dried oregano
- ¼-1/2 cup fresh basil, chiffonade
- ¼ tsp. black pepper
- 3 Catch a Fire Italian Garlic cloves, minced
- 1 tsp. sugar
- Roasted Veggies:
- 1 large zucchini, halved and then sliced
- 1 large onion, chopped
- 8 oz Crazy Jerry’s Spicy Garlic Mushrooms, sliced
- 1 pint cherry tomatoes
- 1 green pepper, chopped
- 5 small, thin carrots (or 1 large carrot)
- Handful of fresh green beans, trimmed
- Salt and pepper
- ½ tsp. garlic powder
- Extravagonzo Roasted Garlic Culinary Oil
INSTRUCTIONS
- Preheat oven to 425F. Line two baking sheets with parchment paper.
- Mix together all of the veggie mixture, adding just enough Extravagonzo Roasted Garlic Culinary Oil
to nicely cover the veggies. Spread evenly onto two pans. Two pans ensures roasting and not steaming of the veggies. Roast for 20 minutes and then toss the veggies. Cook for another 10 minutes and remove from oven. Set aside. (I made mine the day before and added them to the pizza when I was ready.) - Combine all the sauce ingredients into a medium saute pan. Bring to a boil over medium heat and reduce to a simmer. Simmer, uncovered, for a good 20-30 minutes, making sure you see much of a reduction in liquid. Remove from heat and blend if you prefer a smoother sauce. I left the sauce as is because it adds depth to the pizza.
- Preheat oven to 475F.
- Roll out your dough and place onto pizza pan (you can use a pizza stone instead.) Pour on the sauce, followed by the veggies. Top with cheddar cheese and grate on some fresh Parmesan. Sprinkle the top with the marinaded hot pepper rings. Place into the oven and bake for about 12 minutes, or until your crust is cooked through.
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