Go Back

Roasted Vegetable Pizza

Roasted vegetable pizza with a golden, blistered crust and melted mozzarella. Roast zucchini, bell peppers, and red onion first, then bake the topped pizza until the cheese is bubbly and the edges are crisp.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Pizza dough
  • 1 lb pizza dough homemade or store-bought
  • 1 pizza sauce or marinara
Vegetables and seasonings
  • 1 zucchini sliced
  • 1 red bell pepper sliced
  • 1 red onion sliced into rings
  • 1 cup cherry tomatoes halved
  • 3 tbsp olive oil divided
  • 3 cloves garlic minced
  • 1 tbsp Italian seasoning
  • 2 tsp salt to taste
  • 1 tsp black pepper to taste
Cheeses
  • 2 cup shredded mozzarella
  • 1 cup parmesan grated (use 1/2 cup if measuring by volume)
  • 1 tbsp parmesan grated (to reach 1/2 cup total)
Finishing
  • 1 fresh basil for finishing
  • 1 balsamic glaze for drizzle

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat your oven to 450°F. Toss the zucchini, red bell pepper, red onion, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper until evenly coated.
  2. Spread the vegetables in an even layer on a baking sheet. Roast for 15-18 minutes until caramelized, then set aside.
Assemble and bake
  1. Roll out the pizza dough on a parchment-lined sheet. Brush the dough with the remaining olive oil.
  2. Spread the pizza sauce over the dough. Top with the roasted vegetables and sprinkle both cheeses (mozzarella and parmesan).
  3. Sprinkle the Italian seasoning over the pizza. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
  4. Finish with fresh basil and drizzle with balsamic glaze. Slice and serve immediately.

Notes

For the best blistered crust, start with a fully preheated oven and roast the vegetables until truly caramelized (don’t crowd the pan). Store leftovers in the fridge up to 3 days; reheat on a sheet pan in a 425°F oven until warmed through. Freezing isn’t recommended because roasted vegetables can weep as the pizza thaws. To make it dairy-light, use part-skim mozzarella and a smaller amount of parmesan while keeping the topping proportions balanced.