Wood Fired Vegetable Pizza

Light your Wildcat Wood-fired oven and heat up to approx. 220oC.

Peel & slice your vegetables into .5cm thickness, use whatever combination you like.

Suggested Vegetables

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.