Roasted Vegetable Pizza Recipe

For me, almost nothing can beat a homemade pizza adorned with freshly and beautifully roasted vegetables. While this Roasted Vegetable Pizza is a simple dish, the combination of flavors and textures it delivers is anything but.

Seasonal produce takes center stage and roars in flavor, thanks to my personal (and convenient) method: using pre-made pizza dough (of good quality), slathering it with a cup of marinara sauce, and then layering it with cheesy sauciness. The blend of 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese brings a creamy, savory layer that beautifully complements the sweetness of 1 red and 1 yellow bell pepper, 1 zucchini, and a red onion—all roasted to perfection.

A cup of halved cherry tomatoes brings a freshness that is to die for. Before roasting, however, the vegetables and cheese have to be properly prepped.

I use 2 tablespoons of olive oil and 1 teaspoon each of dried oregano and basil, 1/2 teaspoon of garlic powder, and just salt and pepper to taste. It seems now, as I write this, quite a dichotomy: the richness of the cheese and the oil, and the freshness of the vegetables.

But trust me: it all works beautifully together. This pizza is not only delicious, but a nutritious choice as well.

It is rich in vitamins A and C, thanks to the peppers and zucchini; fiber, from all those veggies; and calcium, from the cheese. I often garnish it with fresh, fragrant basil, an abundant source of antioxidants, making this pizza the kind of dish that looks good, tastes excellent, and almost seems to glow with health.

For anyone looking to indulge in a homemade, healthy pizza night, this recipe truly shines.

Ingredients

Red Bell Pepper:
Rich in vitamins A and C, brings sweetness.

Zucchini:
It’s low in calories, and it offers fiber and vitamins.

Red Onion:
Antioxidants abound in this ingredient, which contributes both sweetness and a touch of tang.

Olive Oil:
Fats that are healthy for the heart increase flavor and texture.

Cherry Tomatoes:
Sweet and juicy, full of vitamin C.

Oregano & Basil:
Aromatic herbs give off earthy, herbaceous notes.

Pizza Dough:
A classic canvas for toppings, the base of carbohydrate.

Mozzarella Cheese:
Smoothly melts, provides proteins and calcium.

Ingredient Quantities

• 1 pre-made pizza dough
• 1 cup marinara sauce
• 1 cup mozzarella cheese, shredded
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Set your oven to 425°F (220°C).

2. On a large baking sheet, combine the sliced red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, oregano, basil, garlic powder, salt, and pepper, and mix well.

3. Place the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 15–20 minutes until the vegetables are tender and have started to brown.

4. Spread the pizza dough that you have made beforehand on a surface that is lightly dusted with flour to achieve the thickness that you desire.

5. Move the stretched dough to a pizza stone or sheet pan.

6. Evenly distribute the marinara sauce over the pizza dough, leaving a small border around the edges.

7. Over the sauce, sprinkle shredded mozzarella cheese.

8. Spread the roasted vegetables evenly over the layer of cheese.

9. Top the vegetables with grated Parmesan cheese.

10. Put the dish in a preheated oven and set a timer for 12-15 minutes. Keep an eye on it, though! Ovens can be capricious. You’re looking for the following signs of doneness:

– A golden brown crust
– Bubbles in the cheese
– An overwhelming smell of deliciousness emanating from the oven

Once you see (and smell) those things, pull the dish out and cool it for a minute or two before cutting and serving.

Equipment Needed

1. Stove 2. Big baking tray 3. Blade 4. Board for cutting 5. Bowl for mixing 6. Spoons for measurement 7. Stone for pizza or tray for baking 8. Pin for rolling (not necessary but helpful) 9. Dusting flour 10. Sauce-spreading spoon or ladle 11. Cheese for grating 12. Watch or timer

FAQ

• Can I use homemade pizza dough instead of pre-made dough?Indeed, you can use pizza dough made at home. Just see to it that it’s rolled out to the same thickness as the store-bought variety.
• Do I have to roast the vegetables before putting them on the pizza?It’s suggested to lightly roast the vegetables for amplified flavor, but you can also insert them in their raw state for a different kind of texture.
• What can I use if I don’t have marinara sauce?Any sauce you have on hand that is tomato-based will work, or you could even use pesto for a different flavor.
• Is there a substitute for mozzarella cheese?Other excellent melting cheeses, such as provolone or gouda, can be utilized. For an option that is free from dairy, consider using a substitute for cheese that is vegan.
• How do I store leftover pizza?Leftovers should be kept in the fridge in a tightly sealed container. There they will stay fresh for up to 3 days. For that lovely fresh-out-of-the-oven taste, reheat in the oven or on the stovetop.
• Can the pizza be frozen after baking?Indeed, let the pizza cool down entirely; then, place it in a safe container for the freezer. To regain the original texture, reheat completely from the frozen state—not in the microwave, which is a common misstep among listeners.
• What other vegetables could I use as toppings?Mushrooms, spinach, or artichoke hearts are other wonderful options. Adjust the cooking time as necessary, depending on which vegetables you choose.

Substitutions and Variations

1 cup marinara sauce. Use pesto or Alfredo sauce for a different flavor profile.
1 cup of mozzarella cheese, shredded: if desired, use cheddar cheese, provolone, or a dairy-free cheese alternative.
1 red bell pepper, sliced: To switch it up, try green bell pepper or roasted sweet potatoes.
1 zucchini, sliced. Yellow squash or eggplant can substitute for zucchini.
1/4 cup grated Parmesan cheese. If you’re looking for alternatives, you might try Pecorino Romano, a cheese that grates and melts similarly to Parmesan. Nutritional yeast is another great option and can also lend a similar flavor profile.