Light your Wildcat Wood-fired oven and heat up to approx. 220oC.
Peel & slice your vegetables into .5cm thickness, use whatever combination you like.
Potato, Sweet Potato, Pumpkin, Carrot, Beetroot, Zucchini, Brown Onion, Tomato, Eggplant, Cauliflower, Broccoli, Capsicum.
Place Potato, Sweet Potato, Pumpkin & Carrot ( Coat the Beetroot separately as the colour will bleed throughout) into a bowl of ¼ Cup of Olive Oil, 1 Cloves of Garlic diced & 1 Tbsp of fresh chopped Thyme, Oregano & Basil. Coat well then pour out onto a baking tray. Place into your Wildcat Pizza oven for 10 minutes, turn.
With the remaining vegetables repeat the above steps and then cook all for a further 15 minutes. Allow to cool.
Roll out 1 Portion of Pizza dough spread with Basic Pizza Sauce. Pile the vegetables on the Pizza base and cook for 8 – 10 minutes.
Garnish with shredded Basil and season with cracked black pepper.
* A dollop of Horseradish cream is an extravagance I love with this.