Go Back

Roasted Vegetable Pizza

Roasted vegetable pizza with a golden, blistered crust and melted mozzarella—topped with caramelized zucchini, bell peppers, red onion rings, and cherry tomatoes. Finish with fresh basil and a balsamic drizzle for bright, tangy flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 860
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
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 for finishing
balsamic glaze
  • 1 balsamic glaze for finishing
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat your 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 on a sheet pan in a single layer. Roast for 15-18 minutes until caramelized, then set aside.
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 cheeses (shredded mozzarella and grated parmesan).
  3. Sprinkle the Italian seasoning evenly over the pizza. 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 drizzle with balsamic glaze. Let it rest briefly before slicing to keep the toppings in place.

Notes

For best blistering, use a hot oven (450F) and roast the vegetables until they caramelize—excess moisture will make the crust soggy. Refrigerate leftovers up to 3 days; reheat in a 450F oven or toaster oven until re-crisped. Freezing is not recommended for the whole pizza, but you can freeze leftover roasted vegetables up to 2 months. If you want a lighter option, use whole-wheat or cauliflower-based crust and part-skim mozzarella while keeping the bake time the same.