Roasted Root Vegetable Pizza
This pizza was shaped by simplicity and spontaneity. Use whatever vegetables you can find around the kitchen and don’t stress about making the toppings look perfect. Baking is supposed to be fun! The creme fraiche is a delicious and unexpected addition, but this method also works with a sprinkling of mozzarella cheese—just a handful is plenty for an Italian-style pizza.
8- to 10-ounce ball of dough
¼ cup creme fraiche
¼ cup each roasted red beets, yellow beets, purple carrots,
yellow carrots, onions, potatoes, or whatever roasted
vegetables you like
¼ cup olive oil, plus 1 tablespoon to drizzle over the top
6 sprigs of fresh thyme
2 ounces prosciutto, salami, or pepperoni
1 tablespoon honey, to drizzle over the top
Pinch coarse sea salt
1. Prepare and measure toppings in advance: Clean root vegetables, toss with olive oil, salt and pepper, and sprigs of fresh thyme, bake at 350 degrees until tender, this will depend on the size and type of vegetables.
2. Preheat a baking stone to 550 degrees, with the baking stone placed in the bottom third of the oven.
3. Roll out and stretch a pizza crust: Flatten the dough with your hands and a rolling pin to produce a -inch-thick round, 12 inches across. Place dough on a cornmeal-dusted pizza peel.
4. Add the toppings.
5. Slide the pizza onto the preheated stone. Check for doneness in 8 to 10 minutes and turn the pizza around in the oven if one side is browning too fast.