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Roasted Vegetable Pizza

Roasted Vegetable Pizza with a golden blistered crust, caramelized roasted zucchini, peppers, red onion rings, and cherry tomatoes, finished with melted mozzarella and parmesan. Build the pizza on a parchment-lined sheet, bake until bubbly, then finish with fresh 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: 840
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
Cheeses
  • 2 cup shredded mozzarella
  • 1 cup parmesan grated
Seasonings and sauce
  • 3 tbsp olive oil divided
  • 3 cloves garlic minced
  • 0.33 cup pizza sauce or marinara
  • 1 tsp Italian seasoning
  • 1 fresh basil for finishing
  • 1 balsamic glaze for finishing
  • 0.5 salt to taste
  • 0.5 black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat your oven to 450°F, then 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 on a sheet pan in a single layer and roast for 15-18 minutes until caramelized.
Assemble and bake the pizza
  1. Roll out the pizza dough on a parchment-lined sheet and brush with the remaining olive oil.
  2. Spread pizza sauce or marinara over the dough, then top with the roasted vegetables.
  3. Sprinkle the shredded mozzarella and grated parmesan over the vegetables.
  4. Sprinkle Italian seasoning evenly over the pizza, then bake for 12-15 minutes at 450°F until the crust is golden and the cheese is bubbly.
  5. Finish with fresh basil and drizzle with balsamic glaze before slicing and serving.

Notes

Pro tip: roast the vegetables until caramelized for deeper flavor and less excess moisture on the crust. Store leftovers in the fridge up to 3 days; reheat in a hot oven until the crust re-crispens. Freeze unbaked assembled pizza only if desired, but for best texture bake fresh. For a dairy-light swap, use part-skim mozzarella and a lighter sprinkle of parmesan.