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Roasted Vegetable Pizza

Roasted vegetable pizza with a golden, blistered crust and melty mozzarella. Roast zucchini, bell peppers, red onion, and cherry tomatoes first, then bake on pizza dough with marinara and parmesan for a veggie-forward 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: 780
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 and seasonings
  • 0.33333333 cup pizza sauce or marinara
  • 1 tbsp Italian seasoning
  • 3 tbsp olive oil, divided
  • 3 cloves garlic, minced
  • Salt and pepper to taste
Finishing
  • Fresh basil and balsamic glaze for finishing

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat your oven to 450F, then toss the zucchini, 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 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 it with the remaining olive oil.
  2. Spread the pizza sauce (or marinara) over the dough, then top with the roasted vegetables and both cheeses.
  3. Sprinkle Italian seasoning evenly over the pizza.
  4. Bake at 450F for 12-15 minutes, until the crust is golden and the cheese is bubbly.
  5. Finish with fresh basil and a balsamic glaze drizzle before slicing and serving.

Notes

For maximum browning, roast the vegetables without crowding the sheet pan—use two pans if needed. Refrigerate leftovers in a covered container up to 3 days; reheat in a hot oven or skillet until warmed through (freezing not recommended for best texture). For a lighter option, use part-skim mozzarella and reduce the parmesan slightly while keeping the cheese mix for melt.