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Roasted Vegetable Pizza

Roasted vegetable pizza with a golden blistered crust, blistered roasted zucchini and peppers, and melty mozzarella. Toss the vegetables first, roast until caramelized, then bake the pizza until bubbly for a crisp, savory slice.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

pizza dough
  • 1 lb pizza dough homemade or store-bought
  • 1 parchment-lined sheet
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
  • 0.5 cup parmesan, grated about 1/2 cup
  • 0.5 cup pizza sauce or marinara use for spreading
  • 1 fresh basil and balsamic glaze for finishing
seasonings and aromatics
  • 3 tbsp olive oil, divided
  • 3 clove garlic, minced
  • 0.33 cup pizza sauce or marinara
  • 1 tsp Italian seasoning
  • salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat the oven to 450F and toss zucchini, red bell pepper, red onion, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper. Make sure the vegetables are evenly coated so they caramelize at the edges.
  2. Spread the vegetables on a sheet pan and roast for 15-18 minutes until caramelized. Stir once halfway through so the slices brown evenly.
Assemble and bake the pizza
  1. Roll out the pizza dough on a parchment-lined sheet and brush with the remaining olive oil. Leave a slight rim so the crust bakes up crisp and blistered.
  2. Spread pizza sauce over the dough, then top with the roasted vegetables, shredded mozzarella, and grated parmesan. Distribute everything evenly so each slice gets melty cheese.
  3. Sprinkle Italian seasoning over the pizza and bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Watch the edges for deep browning.
  4. Finish with fresh basil and drizzle with balsamic glaze. Serve hot for the best contrast between crisp crust and soft, roasted toppings.

Notes

Pro tip: roast the vegetables on a single layer so they caramelize instead of steaming. Store leftovers covered in the fridge for up to 3 days; reheat on a sheet pan at 425F until warmed through. Freezing isn’t recommended for best crust texture. For a lighter option, use part-skim mozzarella and reduce parmesan to taste.