Root vegetable tray pizza

Take a twist on the classic takeout favourite with this root vegetable tray pizza - wholesome, nourishing, and oh-so-delicious!

  • 40 mins preparation
  • 20 mins cooking
  • 1 hr marinating
  • Serves 2
  • Print


Wholemeal pizza dough
  • 2 teaspoon (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
Root vegetable tray pizza
  • 4 x 5cm fresh rosemary sprigs
  • 2 clove garlic, crushed
  • 2 teaspoon 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 gram baby (dutch) carrots, unpeeled, scrubbed, trimmed
  • 1 cup (115g) firmly packed trimmed watercress
  • 2 teaspoon finely grated lemon rind
  • 1 teaspoon lemon juice
  • 30 gram persian feta, crumbled


Root vegetable tray pizza
  • 1
    Make wholemeal pizza dough: Combine yeast, sugar and the warm water in a small bowl; stand in a warm place for 10 minutes or until mixture is frothy.
  • 2
    Combine flours and salt in a large bowl; stir in yeast mixture and oil, to a soft dough. Knead dough on a floured surface for 5 minutes or until smooth and elastic. Place dough in a large oiled bowl, cover; stand in a warm place for 1 hour or until dough has doubled in size.
  • 3
    Preheat oven to 220°C. Grease a 28cm x 32cm oven tray.
  • 4
    Remove leaves from rosemary sprigs; finely chop two-thirds of the leaves. Combine chopped rosemary, garlic, thyme and 2 tablespoons of the oil in a small bowl.
  • 5
    Turn dough onto a floured surface; knead until smooth. Flatten dough; roll to a 28cm x 32cm rectangle. Carefully lift onto tray; spread rosemary mixture over base leaving a 1cm border. Top with a layer of potato, kumara, parsnip and carrot; sprinkle with whole rosemary leaves. Season. Drizzle with 1 tablespoon of the oil.
  • 6
    Bake pizza for 20 minutes or until base is browned and crisp.
  • 7
    Meanwhile, combine watercress, 2 teaspoons of the oil, rind and juice in a medium bowl; season to taste.
  • 8
    Drizzle pizza with remaining oil; top with feta and watercress salad.


Use a mandoline or V-slicer to slice the vegetables very thinly.

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