Roasted Vegetable Pizza

• If using active dry yeast; dissolve in lukewarm water with a teaspoon of sugar. Let the mixture sit for 10 minutes until frothy. If you're using instant yeast, you can skip this step.
• Combine the dissolved yeast (or the instant yeast) with the flour, olive oil and salt. Mix and knead until everything comes together (by hand, mixer or bread machine set on the dough cycle). Mix until you have a soft, smooth dough.
• Using a stand mixer, it should take about 5-6 minutes at medium speed. Dough should clear the sides of the bowl but stick to the bottom a bit.
• Grease a large bowl with a few drops of olive oil. Place dough in bowl. Flip once to coat both sides with oil, cover the bowl with plastic wrap. Let it rise until doubled, about 1 hour.

For Vegetables:

• Preheat oven to 400 degrees F. Place veggies and garlic cloves on a baking sheet or 9 x 13 pan. Drizzle with olive oil. Sprinkle with salt and pepper.
• Stir after 15 minutes. Bake for an additional 15 minutes or until vegetables are nicely caramelized.

For Finishing Pizza:

• Leave oven heated. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with plastic wrap and let them rest for 10 minutes.
• Use parchment or pizza paddle sprinkled with cornmeal. Separate dough into 2 equal pieces. Shape each dough into desired shape. Place dough on parchment or pizza paddle.
• Sprinkle half of Romano cheese evenly over pizza. Top with mozzarella cheese and roasted vegetables.
• Slide pizza onto preheated stone and bake for 8-10 minutes or until cheeses are melted and crust is crisp and lightly browned.