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Roasted Vegetable Pizza

Roasted vegetable pizza with a golden blistered crust and melted mozzarella, built on a parchment-lined sheet for easy baking. Roasted zucchini, bell peppers, red onion, and cherry tomatoes are layered with pizza sauce and Italian seasoning, then finished with fresh basil and a balsamic 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: 780
Ingredients Equipment Method Notes

Ingredients
  

pizza dough (homemade or store-bought)
  • 1 lb pizza dough (homemade or store-bought) Use store-bought for speed or homemade for best flavor.
zucchini
  • 1 zucchini Slice into rounds or half-moons for even roasting.
red bell pepper
  • 1 red bell pepper Slice into strips or bite-size pieces.
red onion
  • 1 red onion Slice into rings for caramelized edges.
cherry tomatoes
  • 1 cup cherry tomatoes Halve so they blister in the oven.
shredded mozzarella
  • 2 cup shredded mozzarella Use good melting mozzarella for bubbly cheese.
parmesan, grated
  • 0.5 cup parmesan, grated Grate fresh if possible for stronger flavor.
olive oil
  • 3 tbsp olive oil Divided: 2 tbsp for roasting vegetables, 1 tbsp for brushing dough.
garlic
  • 3 garlic Minced; distribute evenly over the sauce.
pizza sauce or marinara
  • 0.33 cup pizza sauce or marinara Spread thinly to prevent soggy crust.
Italian seasoning
  • 1 tsp Italian seasoning Sprinkle over the pizza before baking.
fresh basil and balsamic glaze
  • 1 fresh basil and balsamic glaze Finish after baking for best aroma and drizzle.
salt and pepper
  • 1 salt and pepper To taste; season vegetables before roasting and adjust after.

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat your oven to 450°F, then toss zucchini, red bell pepper, red onion, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper until evenly coated. Spread in a single layer on a sheet pan.
  2. Roast at 450°F for 15-18 minutes until caramelized, stirring once halfway through for even browning. Keep the roasted vegetables handy while you prep the dough.
Assemble and bake
  1. Roll out the pizza dough on a parchment-lined sheet and brush with the remaining 1 tablespoon olive oil. Spread pizza sauce (or marinara) over the dough, then add minced garlic.
  2. Top the sauce with the roasted vegetables, then sprinkle shredded mozzarella and grated parmesan all over. Finish with Italian seasoning.
  3. Bake at 450°F for 12-15 minutes until the crust is golden and the cheese is bubbly. Remove and finish with fresh basil and a balsamic glaze drizzle.

Notes

Pro tip: If your store-bought dough is very elastic, let it sit at room temperature for 10 minutes so it rolls without shrinking. Refrigerate leftovers in a sealed container up to 3 days; reheat on a sheet pan at 425°F until warmed through. Freezing is not recommended for best crust texture. For a dairy-light swap, use part-skim mozzarella and reduce parmesan slightly.