Tag: pizza sauce

Roast vegetable pizza with balsamic glaze

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To make the pizza dough:

  • 7g dried active yeast
  • 225g plain white flour
  • 75g spelt flour
  • 5g sea salt flakes, crushed
  • 2tbsp olive oil

For the pizza topping:

  • 1x courgette
  • 1 x red onion
  • 150g cherry toms
  • 1 garlic clove, finely chopped
  • I rosemary stalk, leaves only roughly chopped
  • 1tbsp olive oil
  • 1 jar pizza sauce
  • 1 mozzarella ball, about 125g, sliced
  • 200ml balsamic vinegar
  • 1tsp clear honey

That’s goodtoknow

Make extra of the balsamic glaze by multiplying the vinegar quantity by four and using 1tbsp of honey. Keep it in the fridge for future pizza usage or even as a salad dressing or as a dip. In fact, it’s almost scrummy enough to eat on it’s own with a spoon.


  1. Stir the yeast into 200ml of lukewarm water, cover and then leave in a warm place for 15 minutes. Once it’s done, there should be froth on top to show the yeast is ‘alive.’
  2. Stir all the dry ingredients together in a large bowl, make a well in the centre and then add the oil and gradually add in the yeast mixture, holding the bowl with one hand and bringing the mixture together until you have a rough, fairly sticky dough. Turn it out onto a lightly floured surface and then knead until smooth. This should take about 8-10 minutes. If you find the dough is still a bit sticky, lightly grease your hands and the sides with a few drops of olive oil and knead until smooth. Return your dough to a lightly oiled bowl, cover with cling film and leave in a warm place for 45 mins to rest and allow your dough to get more stretchy.
  3. Once done, punch down your dough and then separate into two. Lightly knead and then shape into two balls. Pop both of them into a well-oiled roasting tin, turning them over to cover in the oil so they don’t stick to each other. Cover with cling film, stick in a warm place and leave to rise for one hour or until doubled in size.
  4. Towards the last half of your bread rising, prepare your veg. Preheat the oven to 400F/200C/Electric Fan 180C/Gas Mark 6. Cut the courgettes into 1.5cm discs, the red onion into 8 wedges and toss with the tomatoes, crushed garlic and chopped rosemary in a roasting tin with the olive oil. Put in the oven for 20 minutes, giving it a shake half way through. Once done, set-aside until ready to use. Turn the heat up to 475F/245C/Electric Fan 220C/Gas Mark 9 and put a baking sheet in the hottest part of the oven.
  5. Meanwhile, make your balsamic glaze by stirring together 200ml of balsamic vinegar and 1Tsp of clear runny honey in a small saucepan. Put on a high heat, bring to the boil and then reduce to a simmer until it reduces by roughly a third. The vinegar should be thick enough to coat the back of the spoon. Turn off the heat and set aside to cool.
  6. Once your pizza bases have finished rising, take one out, shape it into a disk and pop it back into the fridge well sealed for when you make your next pizza. Take the other piece of dough and shape into a disk too, lightly flour your worktop and then use a rolling pin to roll it out thinly – it will rise when in the oven. Use your hands to stretch a little more and create a rough circle shape, being careful not to tear the dough. Take out your baking sheet, dust it lightly with flour and pop the pizza base on. Spread some of the pizza sauce on top, add the sliced mozzarella, vegetables and pop it back into the oven for 15-20 mins or until the base is crisp and golden brown.
  7. Once the pizza is cooked, take it out and before slicing to serve, drizzle over as much as you want of the balsamic glaze and season, if you wish, with some cracked black pepper and a bit of salt. Alternatively, you could cut the pizza into slices and use the glaze as a dipping sauce instead.

By Nadine Brown

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