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Roasted Vegetable Pizza

Roasted vegetable pizza with a golden, blistered crust and melty mozzarella, topped with caramelized zucchini, bell pepper, red onion, and cherry tomatoes. Oven-roasted vegetables add deep flavor before baking on parchment for an easy, pizza-night dinner.
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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: 980
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
Seasonings and sauce
  • 3 tbsp olive oil divided
  • 3 cloves garlic minced
  • 0.333 cup pizza sauce or marinara
  • 1 tsp Italian seasoning
  • fresh basil for finishing
  • balsamic glaze for finishing
  • salt to taste
  • pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat the oven to 450°F, then toss the zucchini, red bell pepper, red onion, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper.
  2. Spread the vegetables on a sheet pan in a single layer and roast 15-18 minutes, until caramelized and browned at the edges.
Assemble and bake the pizza
  1. Roll out the pizza dough on a parchment-lined sheet and brush with the remaining olive oil.
  2. Spread pizza sauce over the dough, then top with the roasted vegetables and both cheeses (mozzarella and parmesan).
  3. Sprinkle Italian seasoning over the top, then bake 12-15 minutes at 450°F until the crust is golden and the cheese is bubbly.
Finish
  1. Let the pizza cool briefly, then finish with fresh basil and drizzle with balsamic glaze.

Notes

For extra browning, keep the roasted vegetables in a single layer and avoid overlapping on the sheet pan. Store leftovers in the refrigerator up to 3 days; reheat in a hot oven or skillet until crisp. Freezing is not recommended for best crust texture. For a lighter option, use part-skim mozzarella and reduce parmesan slightly.