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Roasted Vegetable Pizza

Roasted vegetable pizza with a golden blistered crust, loaded with caramelized zucchini, bell pepper, red onion rings, and halved cherry tomatoes. Finished with melted mozzarella, grated parmesan, fresh basil, and a balsamic glaze 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: 820
Ingredients Equipment Method Notes

Ingredients
  

pizza dough
  • 1 lb pizza dough homemade or store-bought
zucchini
  • 1 zucchini sliced
red bell pepper
  • 1 red bell pepper sliced
red onion
  • 1 red onion sliced into rings
cherry tomatoes
  • 1 cup cherry tomatoes halved
shredded mozzarella
  • 2 cup shredded mozzarella
parmesan
  • 0.5 cup parmesan grated
olive oil
  • 3 tbsp olive oil divided
garlic
  • 3 clove garlic minced
pizza sauce or marinara
  • 0.33 cup pizza sauce or marinara
Italian seasoning
  • 1 tsp Italian seasoning
fresh basil
  • 1 fresh basil
balsamic glaze
  • 1 balsamic glaze
salt
  • 0.25 tsp salt to taste
pepper
  • 0.25 tsp pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat the oven to 450F. Toss the zucchini, red bell pepper, red onion, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper.
  2. Spread the vegetables in a single layer on a sheet pan. Roast for 15-18 minutes until caramelized, stirring or turning once if needed for even browning.
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, sprinkle shredded mozzarella, and add the grated parmesan.
  3. Sprinkle Italian seasoning over the top. Bake at 450F for 12-15 minutes until the crust is golden and the cheese is bubbly.
Finish
  1. Let the pizza rest for 2-3 minutes so the cheese settles. Finish with fresh basil and drizzle with balsamic glaze.

Notes

Pro tip: If your store-bought dough is very elastic, let it sit at room temperature for 10 minutes before rolling so it stretches easily. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a hot oven or skillet for best texture. Freezing is not recommended for peak crust quality. For a lighter option, use part-skim mozzarella and reduce parmesan to 1/3 cup while keeping the veggie topping the same.