Vegetarian pizza with roasted vegetables and olive oil

Huile d'olive de Provence PDO
Intense flavour
Pizza végétarienne aux légumes rôtis et huile d'olive
Photo credit: Céline de Cérou
Discover our simple and tasty recipe for a vegetarian pizza with roasted vegetables, topped with a red pesto (sun-dried tomatoes and almonds from Provence). Choose PDO olive oil from Provence to make this recipe!
A PDO
Preparation
30 min
A PDO
Resting time
1h30
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Appetiser Starter Main course Vegetarian

Ingredients

A PDO
For 1 pizza
For the dough:
  • 250 g Type 00 flour (or T55 as a substitute)
  • 150 ml lukewarm water
  • 5 g of salt
  • 1 pincée sugar
  • 10 g fresh baker’s yeast
  • 1 c. à soupe Provençal olive oil PDO
For the filling
  • 1 petite courgette
  • 1/2 aubergine
  • 2 c. à soupe ricotta
  • 1 c. à soupe red pesto (see recipe below)
  • 1 poignée grated Parmesan
  • 1 c. à soupe pumpkin seeds
  • Olive oil from Provence PDO
  • Salt, pepper
To make 1 small jar of sun-dried tomato and almond pesto:
  • 50 g dried tomatoes (drained)
  • 30 g Provençal almonds
  • 1 gousse garlic
  • 30 g grated Parmesan
  • 5 c. à soupe Provençal olive oil PDO
  • 1 c. à café lemon juice
  • 1 pincée Espelette chilli PDO
  • Salt and pepper

Astuce

Possible variations on pesto: for a fresher pesto, add 5–6 fresh basil leaves. To make it creamier, you can stir in 1 tablespoon of ricotta or fresh cheese. Opt for PDO olive oil from Provence (intense flavour) for its aromas of herbs and raw artichoke, which can sometimes be complemented by notes of banana, hazelnut, fresh almond and tomato leaf.But also the PDO olive oil from Aix-en-Provence, the PDO olive oil from Haute-Provence,the PDO olive oil from Nîmes...

Instructions

Prepare the dough:
  • Dissolve the yeast in 50 ml of lukewarm water with a pinch of sugar. Leave to rise for 5 minutes.

  • Mix the flour and salt in a mixing bowl. Make a well in the centre, pour in the rest of the water and the yeast, then the PDO olive oil from Provence.

  • Knead for 10 minutes until the dough is smooth and elastic. Cover with a damp tea towel and leave to rest for 1 hour 30 minutes at room temperature.
Prepare the roasted vegetables:

  • Cut the courgette and aubergine into thin rounds. Brush them with olive oil, then season with salt and pepper. Roast them for 10 minutes in the oven at 200°C until they are tender and lightly browned.

Prepare the red pesto:

  • In a food processor, grind the almonds and garlic to a powder. Add the sun-dried tomatoes and blend until smooth. Stir in the Parmesan and blend again briefly. Drizzle in the olive oil whilst blending, until the mixture is smooth but still slightly grainy. Season by adding the lemon juice and chilli, and salt and pepper to taste.

  • Storage: Transfer to an airtight jar and cover with a thin layer of olive oil to preserve the flavours. Keeps for 1 week in the fridge.
Assembling the pizza:

  • Roll out the dough thinly by hand (without a rolling pin) on a floured surface. Brush it with a drizzle of PDO Provençal olive oil.

  • Spread the red pesto over the dish, followed by the roasted vegetables.
  • Add a few spoonfuls of ricotta and sprinkle with Parmesan.
  • Bake for 7 to 10 minutes at 250°C (or 1 minute 30 seconds to 2 minutes at 485°C if using a pizza oven).
  • As soon as it comes out of the oven, sprinkle with pumpkin seeds and a drizzle of olive oil.

Astuce

Possible variations on pesto: for a fresher pesto, add 5–6 fresh basil leaves. To make it creamier, you can stir in 1 tablespoon of ricotta or fresh cheese. Opt for PDO olive oil from Provence (intense flavour) for its aromas of herbs and raw artichoke, which can sometimes be complemented by notes of banana, hazelnut, fresh almond and tomato leaf.But also the PDO olive oil from Aix-en-Provence, the PDO olive oil from Haute-Provence,the PDO olive oil from Nîmes...
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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