Too Hot Too Handle คนอย่างกู PDF

Since I was ill in September I haven't been able to look at a pizza.  Pizza was always one of my favourite things . . . it makes me sad that it isn't any longer.   I can't get enthused for Chicken Parm either.  I had made Chicken Parm Enchiladas that day and well, you know.   I haven't even been able to look at the photographs since!   It may be a while before you get to see those!



I don't know if it is the combination of the sauce and the cheese and meat or what, but it's been a no go for about a month now . . . until today.  Today I decided to create a delicious roasted root vegetable pizza, with a whole wheat crust!



All I can say is wowsa!  You get a nice thick crust, not unlike a foccacia . . . and then all of those sweetly caramlized root vegetables nestled amongst not one, not two, but THREE cheeses!

 

Just look at all of that delicious scrumminess . . . butternut squash, parsnips, carrots, red onions . . . roasted until sticky sweet with some salt, pepper and olive oil . . . nestled on top of that crisp and nutty flavoured crust . . . beneath a blanket of cheese.



A sprinkle of fresh thyme leaves lends an herby touch, which altogether made for a very tasty pizza if I don't say so myself!  I do hope you will give it a try!  I don't think anyone will be disappointed!  Even the Toddster loved this and he's not a pizza fan at all!

*Roasted Root Veggie Pizza*

Serves 4

Printable Recipe 

A deliciously different pizza with a thick wholewheat crust, topped by sweetly caramelized roasted root veggies and cheese.  Fabulous!

For the crust:

280g of plain flour

70g of whole wheat flour

1 tsp salt

1 TBS rapid rise or bread machine yeast

225ml of hot water (1 cup)

2 TBS olive oil

For the toppings:

1 small butternut squash

1 medium parsnip

1 medium carrot

2 small red onions

fine sea salt and freshly ground black pepper
olive oil

120g of grated emmenthal cheese (1 cup)

120g grated strong cheddar cheese (1 cup)

65g of grated mozzarella cheese (1/2 cup)

45g of finely grated Parmesan cheese (1/4 cup)

1 1/2 TBS fresh thyme leaves

Preheat the oven to 220*C/425*F/ gas mark 7.  Have ready a large baking tray.

Peel the butternut squash.  Cut in half and remove the seeds.  Slice the bulbous end into wedges and cut the remainder into 1/2 inch cubes.  Peel the parsnip and cut into wedges.  Peel the carrot and cut into wedges.  Peel the onions and cut each one ito six wedges.  Place them onto the baking tray.  Toss with a bit of olive oil and season with some salt and pepper.   Roast in the oven until cooked through and beginning to caramelize, 20 to 25 minutes.



While you are roasting the vegetables make the crust.   Mix all of the dry ingredients together in a large mixing bowl  Add the hot water and olive oil.  Stir togerher well, then tip out onto a lightly floured surface and knead for five minutes.  Turn the bowl over top and allow to stand for 10 minutes.   At the end of that time, pop your pizza stone if you are using one into the oven.   

I roll the dough out onto a piece of baking parchment to a large circle the circumfrance of my pizza stone.  Prick it all over with a fork.  (If you don't have a pizza stone you can use a preheated large baking sheet.)  Slip the piece of parchment wih the rolled out dough onto the heated pizza stone, baking tray.  Mix together all the cheeses.  Sprinkle half onto the crust.  Top with the roasted vegetables and cover with the remaining cheese.  Sprinkle with the thyme.   Bake in the heated oven until the crust is well risen, browned, crisp on the bottom and the cheese has melted nicely.   Cut into wedges to serve.