Make your own pizza dough and use up whatever roast vegies you have lying around for this delicious and very gourmet vegetarian pizza.
2 tbsp olive oil, plus extra for drizzling
4 large brown onions, peeled, halved and sliced
4 cups leftover roast vegetables, cut into large chunks (pumpkin, carrot and capsicum work very well)
chopped parsley, to serve
For whipped ricotta
1 tub (250g) ricotta cheese
75g cream cheese
For pizza dough
3 cups bread flour, or plain flour
1 packet (7g) dry yeast
a pinch of castor sugar
1 tsp salt
1 1/2 cups warm water
2 tbsp olive oil, plus extra for greasing and brushing
1. Heat the oil in a heavy saucepan over low heat and add the onions. Cook the onions slowly for about 45 minutes, stirring occasionally until they are soft, brown and sticky. Set aside to cool.
2. For the whipped ricotta, beat the cream cheese with electric beaters until smooth and then whip in the drained ricotta for about five minutes until it is light, fluffy and smooth.
3. For the pizza dough, mix the dry ingredients together until combined, then add the water and oil and bring together to a rough dough. Knead for about five minutes until the dough is soft and smooth. Transfer to a slightly warm, greased bowl and cover with a tea towel. Rest in a warm place for at least 30 minutes until the dough has doubled in size. Punch the dough down and separate it into 4 portions. Press and stretch the dough into thin pizza bases (you don't need to roll it) and place on pizza trays.
4. Brush the pizza bases with oil and cover with a thin layer of the caramelised onions. Scatter over the roasted vegetables.
5. Heat your oven as hot as it will go. Bake the pizzas for 10-15 minutes until the dough is browned and crisp.
6. Spoon piles of the whipped ricotta over the pizza, drizzle with more olive oil and season with plenty of salt and black pepper. Scatter with parsley and serve.
- More recipes to use up leftovers including stale bread, excess fruit, sour milk, leftover meat, pasta and rice here