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Roasted Vegetable Pizza

Roasted vegetable pizza with a golden blistered crust, blistered roasted zucchini and peppers, and melted mozzarella. Finished with fresh basil and a balsamic glaze drizzle for a bright, savory bite.
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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) Use homemade or store-bought, rolled to fit your sheet pan.
Vegetables
  • 1 zucchini, sliced Slice into rounds or half-moons for even roasting.
  • 1 red bell pepper, sliced Slice into strips or bite-size pieces.
  • 1 red onion, sliced into rings Separate rings so they caramelize.
  • 1 cup cherry tomatoes, halved Halve for quick roasting and juicy topping.
Cheeses and sauce
  • 2 cup shredded mozzarella Use full-fat for the best melt.
  • 0.5 cup parmesan, grated Grate fresh if possible.
  • 0.33 cup pizza sauce or marinara Spread in a thin layer to keep crust crisp.
  • 1 tsp Italian seasoning Season the assembled pizza before baking.
Oils, seasoning, and finishing
  • 3 tbsp olive oil, divided Use 2 tbsp for roasting vegetables, 1 tbsp for brushing dough.
  • 3 clove garlic, minced Mince finely so it distributes through the sauce/roasting step.
  • 0.1 salt and pepper to taste Season vegetables and dough to preference.
  • 1 fresh basil and balsamic glaze for finishing Add after baking so basil stays fresh and glaze doesn’t burn.

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat the oven to 450F. Toss zucchini, bell pepper, red onion, and cherry tomatoes with 2 tablespoons olive oil, salt, pepper, and the minced garlic.
  2. Spread the vegetables on a sheet pan in a single layer. Roast for 15-18 minutes until caramelized, stirring once halfway if needed.
Assemble and bake
  1. Roll out the pizza dough on a parchment-lined sheet. Brush the dough with the remaining olive oil.
  2. Spread pizza sauce over the dough. Top with the roasted vegetables and both cheeses (mozzarella and parmesan).
  3. Sprinkle Italian seasoning over the pizza. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
  4. Finish with fresh basil and drizzle with balsamic glaze. Slice and serve while hot.

Notes

For best blistering, roast vegetables on a fully preheated oven sheet pan and keep them spread out in a single layer. Store leftovers covered in the fridge up to 3 days; reheat on a hot sheet pan or skillet for crisping. Freezing is not ideal because the vegetables release moisture as they thaw. For a lighter option, use part-skim mozzarella and reduce the parmesan slightly while keeping baking time the same.