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Roasted Vegetable Pizza

Roasted vegetable pizza with a golden, blistered crust, caramelized zucchini and peppers, and melty mozzarella. Bake pizza after roasting vegetables for a crisp edge and gooey cheese with a balsamic drizzle finish.
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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
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
Sauce & seasonings
  • 0.33 cup pizza sauce or marinara
  • 1 tsp Italian seasoning
  • 3 tbsp olive oil divided
Finishing
  • fresh basil for finishing
  • balsamic glaze for finishing
  • salt to taste
  • pepper to taste
  • 3 clove garlic minced

Equipment

  • 1 sheet pan

Method
 

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

Notes

Pro tip: Roast the vegetables fully so their moisture cooks off, helping the crust stay crisp instead of soggy. Refrigerate leftovers in a covered container up to 3 days; reheat on a hot sheet pan to re-crisp the crust. Freezing is not recommended for best texture. For a dairy-light option, swap part-skim mozzarella and use a smaller amount of parmesan.