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Roasted Vegetable Pizza

Roasted vegetable pizza with a blistered, golden crust, roasted zucchini and peppers, and melty mozzarella. Bake the dough hot for a crisp edge and bubbly cheese, then finish with basil and a balsamic drizzle.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 1100
Ingredients Equipment Method Notes

Ingredients
  

pizza dough
  • 1 lb pizza dough (homemade or store-bought)
vegetables
  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 red onion, sliced into rings
  • 1 cup cherry tomatoes, halved
cheese and sauce
  • 2 cup shredded mozzarella
  • 0.5 cup parmesan, grated
  • 0.33 cup pizza sauce or marinara
seasonings and finishing
  • 3 tbsp olive oil, divided
  • 3 garlic, minced
  • 1 tsp Italian seasoning
  • Fresh basil and balsamic glaze for finishing Use to taste for serving.
  • Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat the oven to 450F. Toss zucchini, bell pepper, red onion, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper until evenly coated.
  2. Spread the vegetables on a baking sheet in a single layer. Roast at 450F for 15-18 minutes, stirring once if needed, until caramelized and lightly browned.
Assemble and bake the pizza
  1. Roll out the pizza dough on a parchment-lined sheet. Brush the dough with the remaining olive oil and leave a small border for the crust.
  2. Spread pizza sauce evenly over the dough. Top with the roasted vegetables, then sprinkle mozzarella and parmesan over the surface.
  3. Sprinkle Italian seasoning over the cheese. Bake at 450F for 12-15 minutes until the crust is golden and the cheese is bubbly.
  4. Remove the pizza from the oven and let it settle for 2-3 minutes. Finish with fresh basil and drizzle with balsamic glaze before slicing.

Notes

Pro tip: roast the vegetables on a single layer so they caramelize instead of steaming; if your vegetables look crowded, use two batches. Store leftovers covered in the refrigerator up to 3 days; reheat on a sheet pan at 425F until warmed through. Freezing is not recommended for the best crust texture. For a lighter option, use part-skim mozzarella and reduce total cheese to about 1.5 cups while keeping the same vegetable topping.