Root vegetable tray pizza
Take a twist on the classic takeout favourite with this root vegetable tray pizza - wholesome, nourishing, and oh-so-delicious!
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Ingredients
- Wholemeal pizza dough
- 2 teaspoons (7g) dried yeast
- 1 teaspoon caster (superfine) sugar
- 1 cup (250ml) warm water, approximately
- 1 1/2 cup (225g) bread flour or plain (all-purpose) flour
- 1 1/2 cup (240g) wholemeal plain (all-purpose) flour
- 1 teaspoon salt
- 1/4 cup (60ml) olive oil
- 4 x 5cm fresh rosemary sprigs
- 2 cloves garlic, crushed
- 2 teaspoons fresh thyme leaves
- 1/3 cup (80ml) olive oil
- 4 small potatoes (480g), unpeeled, scrubbed, sliced thinly
- 1 small kumara (orange sweet potato) (250g), unpeeled, scrubbed, sliced thinly
- 1 small parsnip (120g), unpeeled, scrubbed, sliced thinly lengthways
- 100 grams baby (dutch) carrots, unpeeled, scrubbed, trimmed
- 1 cup (115g) firmly packed trimmed watercress
- 2 teaspoons finely grated lemon rind
- 1 teaspoon lemon juice
- 30 grams persian feta, crumbled
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