Recipe - Roasted Vegetable Pecan Relish

FOR THE PIZZA BASE
250 g Gluten free flour; (8oz)
15 g Yeast; ( 1/2oz)
1 md Size egg
One half teaspoon Salt
1 tablespoon Olive oil
Lukewarm water

FOR THE TOPPING
1 tablespoon Sundried tomato paste
1 small Aubergine; cut into wedges
1 Red; green and yellow
; pepper, each cut
; into sixths
1 Courgette; cut or sliced up into 1cm
; pieces
25 g Mushrooms; halved (1oz)
3 Cloves garlic; cut into half
; lengthways
1 tablespoon Fresh rosemary; coarsely
chopped
3 tablespoon Olive oil
1 tablespoon Fresh basil leaves
Freshly ground black pepper
40 g Sundried tomatoes; chopped
(1 1/2oz)
75 g Gruyere; cut or sliced up thinly (3oz)

Preheat the oven 200 C, 400 F, Gas Mark 6.

Sieve the flour and salt into a bowl. Crumble in the yeast. Beat the egg
with a little water. Add to the flour mixture to make a stiff dough. Adding
a little more water if necessary.

Roll out to fit a 29cm (11 One half inch) pizza tin. Place dough in tin and
lightly brush with olive oil to the edges. Leave in a warm place to rise.

Roast the vegetables and garlic cloves on a baking tray, sprinkled with the
rosemary and olive oil, for 2530 minutes.

Spread the sundried tomato paste over the risen pizza base and arrange the
roasted vegetables on top, with the sundried tomatoes and basil leaves.
Cover with the Gruyere cheese and bake for 25 minutes until the base is
crispy.

Converted by MC_Buster.

NOTES : A delicious Italian pizza made with fresh mediterranean
vegetables.Ideal accompanied with a salad.

Converted by MM_Buster v2.0l.