Go Back

Roasted Vegetable Pizza

Roasted vegetable pizza with a golden blistered crust and melted mozzarella, topped with caramelized zucchini, bell pepper, red onion rings, and cherry tomatoes. Roasting the vegetables first adds deeper flavor and helps keep the pizza from getting soggy.
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.
Vegetables
  • 1 zucchini Sliced.
  • 1 red bell pepper Sliced.
  • 1 red onion Sliced into rings.
  • 1 cup cherry tomatoes Halved.
Cheese
  • 2 cup shredded mozzarella
  • 0.5 cup parmesan Grated.
Olive oil
  • 3 tbsp olive oil Divided.
Garlic
  • 3 clove garlic Minced.
Sauce & seasoning
  • 0.33 cup pizza sauce or marinara
  • 1 tsp Italian seasoning
Finishing
  • fresh basil For finishing.
  • balsamic glaze For drizzle.
Salt and pepper
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Roast the vegetables
  1. Preheat the oven to 450°F and toss the sliced zucchini, bell pepper, red onion rings, and halved 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 and lightly browned at the edges.
Assemble and bake the pizza
  1. Roll out the pizza dough on a parchment-lined sheet and brush the top with the remaining olive oil.
  2. Spread pizza sauce or marinara over the dough, then top with the roasted vegetables and sprinkle over the shredded mozzarella and grated parmesan.
  3. Sprinkle Italian seasoning over the top and bake at 450°F for 12-15 minutes, until the crust is golden and the cheese is bubbly.
Finish and serve
  1. Finish with fresh basil and a balsamic glaze drizzle, then let slice and serve immediately.

Notes

For best results, roast the vegetables until they look caramelized but not wet—use a single layer and don’t overcrowd the sheet pan. Store leftovers in the fridge up to 3 days; reheat in a hot oven or toaster oven for best crust texture (freezing not recommended). Dietary swap: use part-skim or vegan mozzarella to reduce saturated fat while keeping a melty top.