This homemade roasted vegetable pizza is simple to make for a fast dinner and is topped with oven roasted vegetables like eggplant, mushrooms, onion, bell pepper and zucchini.

Pizza Recipe Highlights

On the lookout for a simple and delicious homemade pizza recipe?

Look no further than this roasted vegetable pizza! Made with a wide range of oven-roasted veggies, including eggplant, mushrooms, onion, bell pepper, and zucchini, this pizza is a fast and flavorful dinner option that’s perfect for any night of the week.

With its crispy crust and savory toppings, this roasted vegetable pizza is certain to turn out to be a recent family favorite. Give it a try and revel in a tasty and nourishing meal tonight!

As a dietitian and mama who likes to cook, I’m all the time looking out for recipes which are each delicious and simple to make. That’s why I’m a giant fan of this homemade roasted vegetable pizza. Not only is it filled with flavor, because of the assortment of oven-roasted veggies, but it surely’s also incredibly easy to place together.

One more reason I really like this recipe is that it’s so customizable. You’ll be able to easily swap out the veggies for whatever you’ve gotten readily available, or add some extra spices or herbs to fit your taste.

Pizza is an incredible vehicle for adding some extra veggies to your day too! I find that roasting the vegetables really brings out their natural sweetness and enhances their flavor. Plus, if you mix veggies with a crispy crust and a few melted cheese, it’s hard to withstand!

Overall, I feel this homemade roasted vegetable pizza is a winner. It’s quick, easy, nourishing, and delicious. What more could you ask for in a weeknight dinner?

Give it a attempt to see for yourself! Friday pizza night, anyone?

Ingredients to Make Roasted Vegetable Pizza

• Pizza dough: That is the bottom of the pizza – you may either make your individual or use store-bought dough. Search for whole wheat or gluten-free options in case you prefer.
• Onion: Provides a savory, barely sweet flavor.
• Eggplant: Has a meaty, barely bitter flavor that pairs well with the opposite vegetables.
• Red bell pepper: Adds sweetness to the pizza.
• Cremini mushrooms: Earthy and meaty in flavor, these mushrooms add savory umami depth to the pizza.
• Zucchini: Barely sweet and mild in flavor, zucchini adds a pleasant contrast to the opposite vegetables.
• Olive oil: Adds richness and helps to cook the vegetables.
• Garlic: Adds a pungent flavor boost to the vegetables! Can use garlic powder instead.
• Salt and pepper: Essential for seasoning the vegetables and enhancing the flavors.
• Pizza sauce: A classic tomato-based sauce that adds tanginess and richness to the pizza. May use marinara or homemade tomato sauce!
• Mozzarella cheese: Mild in flavor and simply to melt, mozzarella is a classic pizza topping that adds creaminess and richness.

Equipment You’ll Need (affiliate links – in case you make a purchase order I receive a small commission)

Make Roasted Vegetable Pizza 

1. To prep: preheat the oven to 400 degrees F and let pizza dough sit out at room temperature for not less than half-hour.
2. Roast the vegetables. Toss the onion, eggplant, bell pepper, mushrooms, zucchini, and garlic with olive oil, salt, and pepper until they’re coated. Bake within the preheated oven until the vegetables are tender, about Quarter-hour. Place pizza stone inside oven and increase temperature to 475 degrees F.
3. Flatten out the dough. Prove the pizza dough onto a frivolously floured surface. Flatten it out right into a 12-inch circle using your hands or a rolling pin. Place the dough onto a cornmeal-dusted pizza peel or the back of a baking sheet lined with parchment paper. For those who’re not using a pizza stone, you may place the dough directly on a cornmeal-dusted baking sheet.
4. Construct your pizza! Spread the marinara sauce over the dough, leaving a 1/2-inch rim around the perimeters. Sprinkle mozzarella cheese over the sauce and top with the roasted vegetables.
5. Bake the pizza. Using a pizza peel or the back of a baking sheet lined with parchment paper, slide the pizza onto the pizza stone or one other baking sheet. Bake until the crust is golden-brown and the cheese is bubbling and beginning to brown, which takes about 7-10 minutes. For those who’re using parchment paper, remove it halfway through baking time and rotate the pizza. Remove pizza from the oven, cut it into slices, and serve immediately.

Expert Suggestions

1. Go for seasonal vegetables: The fantastic thing about this recipe is which you could use any vegetables you want, but selecting seasonal vegetables offers you the freshest and most flavorful results. In the summertime, try using tomatoes or fresh herbs like basil for an additional burst of flavor.
2. Use a pizza stone for a crispy crust: While you may actually bake your pizza on a daily baking sheet, using a pizza stone will help to present your crust a crispy texture. Remember to preheat your pizza stone within the oven before sliding the pizza onto it (otherwise you risk it breaking!)
3. Experiment with different cheeses: While mozzarella cheese is the classic selection for pizza, don’t be afraid to combine things up and check out different cheeses. Feta, goat cheese, or perhaps a mix of cheeses can add a singular twist to this recipe. Just make sure you select a cheese that melts well to make sure a gooey, delicious pizza.
4. Make your individual pizza dough: While store-bought pizza dough works perfectly advantageous for this recipe, if you’ve gotten the time, making your individual dough is an incredible strategy to take your pizza to the subsequent level. 

Recipe FAQs 

1. Do you have to roast veggies before putting them on pizza?

Roasting vegetables before putting them on pizza can enhance their flavor and texture by caramelizing them and removing excess moisture. Some great vegetables to roast for pizza include bell peppers, onions, mushrooms, zucchini, eggplant, and cherry tomatoes. While it’s not crucial to roast vegetables beforehand, it could actually add more richness to the flavour of the pizza.

2. How do you retain vegetables from making pizza soggy?

To maintain vegetables from making pizza soggy, it’s essential to remove excess moisture from them. This will be done by roasting them beforehand, or by sautéing them in a pan. It’s also an excellent idea to avoid using too many wet or juicy vegetables in your pizza, and to layer them on top of the cheese to create a barrier between them and the crust.

3. Do vegetables go over or under cheese on pizza?

To forestall vegetables from releasing an excessive amount of moisture onto the crust and making the pizza soggy, it’s generally advisable to layer them on top of the cheese. This creates a barrier between the vegetables and the crust, allowing the cheese to melt and act as a moisture barrier. Nevertheless, it’s as much as you! 

4. Can this pizza be made vegan or gluten-free?

Yes! Substitute mozzarella with shredded vegan cheese alternative and use a gluten-free pizza dough!

Storage and Preparation 

This roasted vegetable pizza is best enjoyed fresh out of the oven. Nevertheless, if you’ve gotten leftovers, you may store them in an airtight container within the refrigerator for as much as 3 days. To reheat the pizza, simply place it in a preheated oven (350°F) for 10-Quarter-hour, or until heated through, or air-fry it! 

Recipes That Pair Well

For more flatbread and pizza inspiration, take a look at my other recipes below!

Grilled Hemp Pesto Peach Flatbread

Butternut Squash and Brussels Sprouts Naan Pizza

Buffalo Cauliflower Pizza

White Clam and Kale Pizza

Spring Vegetable Pizza

For those who like this recipe, please make sure you comment and provides it a 5 star rating below. For those who make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you ought to save this recipe for later, make sure you pin it on Pinterest!

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Description

This homemade roasted vegetable pizza is simple to make for a fast dinner and is topped with oven roasted vegetables like eggplant, mushrooms, onion, bell pepper and zucchini.

• 1 lb store-bought pizza dough
• 1/2 cup thinly sliced onion
• 1/2 cup thinly sliced eggplant (and roughly chopped if large slices)
• 1/2 cup thinly sliced red bell pepper
• 1/2 cup sliced cremini mushrooms
• 1/2 cup thinly sliced zucchini
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper
• 1/3 cup pizza sauce
• 1 cup shredded mozzarella cheese
• Optional, for topping: red pepper flakes, oregeno, parmesan cheese

1. Let pizza dough sit out at room temperature for half-hour.
2. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
3. On a parchment-lined baking sheet, toss onion, eggplant, bell pepper, mushrooms, zucchini, and garlic with olive oil, salt and pepper, to coat. Bake until vegetables are tender, about Quarter-hour.
4. Place pizza stone in oven (if using) and increase oven temperature to 475 degrees F.
5. Prove pizza dough onto a frivolously floured surface and using frivolously floured hands or rolling pin, flatten out the dough right into a 12-inch circle, about 1/2-inch thick.
6. Place dough onto a cornmeal-dusted pizza peel or a bit of parchment paper lined on the back of a baking sheet. For those who’re not using a pizza stone you may simply place the dough onto a cornmeal dusted baking sheet.
7. Spread marinara sauce evenly over the dough, leaving 1/2-inch rim around the perimeters. Sprinkle with mozzarella cheese. Top with roasted vegetables.
8. Using a pizza peel or parchment paper on the back of a baking sheet, slide your pizza onto the pizza stone or one other baking sheet.
9. Bake until crust is golden-brown and cheese is bubbling and just beginning to brown, about 7-10 minutes. If using parchment paper, remove halfway through baking time and rotate pizza.
10. Remove pizza from oven, cut into slices, and serve immediately.
11. Optional: Top with red pepper flakes, oregano, and / or parmesan cheese for extra flavor.

Notes

1. This roasted vegetable pizza is best enjoyed fresh out of the oven. Nevertheless, if you’ve gotten leftovers, you may store them in an airtight container within the refrigerator for as much as 3 days. To reheat the pizza, simply place it in a preheated oven (350°F) for 10-Quarter-hour, or until heated through, or air-fry it! Pizza can be stored within the freezer in an airtight container for up to 3 months.
2. To maintain the pizza from getting soggy, layer the vegetables on top of the cheese, and make sure you roast them first.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Pizza
• Method: Oven
• Cuisine: American

Keywords: roasted vegetable pizza, roasted veggie pizza, pizza with roasted vegetables