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Roasted Vegetable Pizza

Roasted vegetable pizza with a golden blistered crust, roasted zucchini and bell pepper, and melty mozzarella. Oven-baked with marinara, Italian seasoning, 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: 680
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
Cheeses
  • 2 cup shredded mozzarella
  • 0.5 cup parmesan, grated
Olive oil and aromatics
  • 3 tbsp olive oil divided
  • 3 garlic, minced cloves
Sauce and seasoning
  • 0.33 cup pizza sauce or marinara
  • 1 tsp Italian seasoning
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Finishing
  • fresh basil
  • balsamic glaze

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat oven to 450F. Toss zucchini, red bell pepper, red onion, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper until evenly coated.
  2. Spread the vegetables on a baking sheet in a single layer. Roast for 15-18 minutes, until caramelized, stirring once halfway through for even browning.
Assemble and bake the pizza
  1. Roll out pizza dough on a parchment-lined sheet. Brush the dough with the remaining 1 tablespoon olive oil.
  2. Spread pizza sauce over the dough. Top with roasted vegetables and sprinkle shredded mozzarella and grated parmesan over the vegetables.
  3. Sprinkle Italian seasoning evenly over the pizza. Bake at 450F for 12-15 minutes, until the crust is golden and the cheese is bubbly.
  4. Finish with fresh basil and drizzle with balsamic glaze. Let the pizza rest briefly before slicing so the cheese sets slightly.

Notes

For easier shaping and better blistering, use room-temperature pizza dough and press it into an even thickness so the edges brown at the same rate. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan at 425F until warmed through. Freeze baked pizza slices for up to 2 months, thaw in the fridge overnight, then reheat. For a lighter option, swap part-skim mozzarella for the shredded mozzarella to reduce calories while keeping the melt.