Roasted Vegetable Pizza
Elevate your pizza night with this Roasted Vegetable Pizza, a colorful and wholesome masterpiece bursting with flavor! This recipe combines a crispy homemade pizza crust with a medley of tender, caramelized roasted vegetables, including red and yellow bell peppers, zucchini, cherry tomatoes, and red onion. A rich garlic-infused tomato sauce and gooey mozzarella cheese bring it all together, while fresh basil leaves add a fragrant finishing touch. Perfect for a comforting weeknight dinner or a casual gathering, this pizza is not only delicious but also packed with vibrant, nutrient-rich ingredients. Ready in under an hour, this easy-to-make dish is a must-try for veggie lovers and pizza enthusiasts alike!
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Recipe Information
Ingredients
- 1 ball (about 12 inches in diameter) Pizza dough
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 1 medium, diced Red bell pepper
- 1 medium, diced Yellow bell pepper
- 1 medium, sliced into thin rounds Zucchini
- 1 small, sliced Red onion
- 1.5 cups, halved Cherry tomatoes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups, shredded Mozzarella cheese
- 0.75 cup Tomato sauce
- 0.5 teaspoons Dried oregano
- 6 leaves, torn for garnish Fresh basil leaves
Instructions
Preheat the oven to 425°F (220°C).
Place the diced red and yellow bell peppers, sliced zucchini, red onion, and cherry tomatoes onto a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with half of the salt and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and slightly charred.
While the vegetables are roasting, lightly flour a clean surface and roll out the pizza dough to your desired thickness. Transfer the dough to a parchment-lined baking sheet or a pizza stone.
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat and stir this garlic oil into the tomato sauce. Add the dried oregano and the remaining salt and black pepper to the sauce.
Spread the tomato sauce evenly over the pizza dough, leaving a small border around the edges.
Sprinkle half of the shredded mozzarella cheese evenly over the sauce.
Remove the roasted vegetables from the oven and arrange them evenly over the cheese-topped pizza dough.
Top the roasted vegetables with the remaining shredded mozzarella cheese.
Bake the pizza in the hot oven for 12-15 minutes, or until the cheese is bubbly and golden, and the crust is cooked through.
Remove the pizza from the oven and let it cool for 2-3 minutes.
Garnish with torn fresh basil leaves before slicing and serving. Enjoy your roasted vegetable pizza!
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1319 mg | 57% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.4 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 266 mg | 20% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 620 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
