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Roasted Vegetable Pizza

Roasted vegetable pizza with a golden blistered crust, roasted zucchini, peppers, red onion rings, and cherry tomatoes. Finished with melted mozzarella and parmesan, plus basil and a balsamic glaze 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: 950
Ingredients Equipment Method Notes

Ingredients
  

pizza dough
  • 1 lb pizza dough (homemade or store-bought) store-bought is fine
zucchini
  • 1 zucchini, sliced
bell pepper
  • 1 red bell pepper, sliced
red onion
  • 1 red onion, sliced into rings
cherry tomatoes
  • 1 cup cherry tomatoes, halved
shredded mozzarella
  • 2 cup shredded mozzarella use freshly shredded if possible
parmesan
  • 0.5 cup parmesan, grated
olive oil
  • 3 tbsp olive oil, divided
garlic
  • 3 garlic, minced minced into the roasted veg
pizza sauce or marinara
  • 0.33 cup pizza sauce or marinara
Italian seasoning
  • 1 tsp Italian seasoning
fresh basil and balsamic glaze
  • 1 Fresh basil and balsamic glaze for finishing
salt and pepper
  • 1 Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat the oven to 450°F. Toss the zucchini, red bell pepper, red onion rings, and cherry tomatoes with 2 tablespoons olive oil, minced garlic, salt, and pepper until evenly coated.
  2. Spread the vegetables on a sheet pan in a single layer. Roast for 15-18 minutes at 450°F until caramelized with browned edges.
Assemble and bake the pizza
  1. Roll out the pizza dough on a parchment-lined sheet. Brush the dough with the remaining 1 tablespoon olive oil for a crisp crust.
  2. Spread the pizza sauce over the dough. Top with the roasted vegetables and sprinkle over the shredded mozzarella and grated parmesan.
  3. Sprinkle the Italian seasoning evenly over the top. Bake at 450°F for 12-15 minutes until the crust is golden and the cheese is bubbly.
  4. Finish the pizza immediately with fresh basil and a balsamic glaze drizzle. Serve while hot so the cheese stays stretchy.

Notes

For the best blistered crust, roast the vegetables until they look caramelized but not soggy, then let them cool 5 minutes before topping the pizza so excess moisture doesn’t steam the dough. Store leftovers in the refrigerator for up to 3 days in an airtight container; reheat in a hot oven or toaster oven to re-crisp the crust. Freezing is not recommended because the roasted vegetables release water as they thaw. For a lighter option, use part-skim mozzarella and reduce the parmesan slightly.