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Roasted Vegetable Pizza

Roasted vegetable pizza with a golden blistered crust, topped with caramelized zucchini, bell pepper, red onion, and cherry tomatoes. Roasting the vegetables first adds deeper flavor, then the pizza bakes until mozzarella is bubbly and set.
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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: 650
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
  • 0.33 cup pizza sauce or marinara
  • 1 tsp Italian seasoning
  • 3 clove garlic minced
  • 3 tbsp olive oil divided
  • 0.5 salt and pepper to taste
  • 1 fresh basil and 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 baking sheet in an even layer. 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. Brush the dough with the remaining olive oil.
  2. Spread the pizza sauce over the dough. Top with the roasted vegetables and both shredded mozzarella and grated parmesan.
  3. Sprinkle the Italian seasoning over the top. 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 cool briefly so the cheese sets before slicing.

Notes

For crispier edges, roast the vegetables on a hot sheet and don’t overcrowd them—spread in a single layer for better caramelization. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a hot oven until warmed through. Freezing is not recommended for best crust texture. For a lighter option, use part-skim mozzarella and a reduced amount of parmesan while keeping the same bake time.