Makes 2 large pizzas
• 5 baby marrows, sliced
• 2 sweet potatoes, peeled and roughly diced
• ½ butternut, peeled and diced
• 1 red onion, quartered
• 250 g brown mushrooms, halved
• 15 ml olive oil
• 2 garlic cloves, finely chopped
• handful thyme, finely chopped
• salt and freshly ground black pepper to taste
• 1 x portion rye roll dough (or shopbought bases)
• 1 portion tomato base
• 250 g ricotta cheese
Preheat the oven to 200ºC. place all the vegetables in a roasting pan. Sprinkle with the olive oil, garlic and thyme. Season well. Roast uncovered for 20 – 25 minutes or until the vegetables are tender. Divide the dough into two portions and roll out to about 5 mm thick on a floured surface. place on a baking tray sprayed with non-stick spray. Divide the tomato sauce between the bases. place the vegetables on the pizzas. Crumble over the ricotta. Season well. Bake for 15 – 20 minutes or until golden brown.