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Roasted Vegetable Pizza

Roasted Vegetable Pizza with a golden blistered crust, roasted zucchini and bell peppers, and melted mozzarella. Finished with fresh basil and a balsamic glaze drizzle for bright, savory flavor.
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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: 720
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 and sauce
  • 2 cup shredded mozzarella
  • 0.5 cup parmesan grated
  • 0.333 cup pizza sauce or marinara
  • 3 clove garlic minced
Seasoning and finishing
  • 3 tbsp olive oil divided
  • 1 tsp Italian seasoning
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 1 fresh basil for finishing
  • 1 balsamic glaze for finishing

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat the oven to 450F. 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 an even layer. Roast for 15-18 minutes at 450F until caramelized.
Assemble and bake the pizza
  1. Roll out the pizza dough on a parchment-lined sheet. Brush the dough with the remaining olive oil.
  2. Spread the pizza sauce over the dough. Top with the roasted vegetables, shredded mozzarella, and parmesan.
  3. Sprinkle the Italian seasoning evenly over the pizza. Bake for 12-15 minutes at 450F until the crust is golden and the cheese is bubbly.
  4. Finish the pizza with fresh basil and a balsamic glaze drizzle. Let it rest briefly, then slice and serve.

Notes

For the most blistered crust, roast the vegetables until they’re browned but not dry, then keep toppings drained so the crust doesn’t get soggy. Store leftovers in an airtight container in the fridge for 3 days; reheat on a sheet pan at 450F until hot. Freezing isn’t recommended for best texture. If you want a lighter option, use part-skim mozzarella (or a low-moisture mozzarella) to reduce calories while keeping melt and stretch.