Roasted Veggie Pizza with Pesto Sauce
Elevate your pizza night with this vibrant Roasted Veggie Pizza with Pesto Sauce, a wholesome twist on a classic favorite! Featuring a crispy, golden crust crowned with a luscious layer of basil pesto, this recipe showcases a medley of oven-roasted vegetables like zucchini, red bell pepper, red onion, and juicy cherry tomatoes. The vegetables are caramelized to perfection, adding a smoky-sweet depth to each bite. Gooey mozzarella and nutty Parmesan cheese melt into the toppings, creating a harmonious blend of flavor and texture. With fresh basil leaves as the final flourish, this pizza is not only a treat for the taste buds but also a feast for the eyes. Perfect as a weeknight dinner or a crowd-pleasing appetizer, this 12-inch pizza comes together in under 45 minutes. Rich in seasonal veggies and packed with bold Mediterranean flavors, this homemade pizza recipe is a must-try for any food lover!
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Recipe Information
Ingredients
- 1 ball (12-inch size) Pizza dough
- 0.5 cup Pesto sauce
- 1 medium, thinly sliced Zucchini
- 1 large, sliced into strips Red bell pepper
- 0.5 medium, thinly sliced Red onion
- 1 cup, halved Cherry tomatoes
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups, shredded Mozzarella cheese
- 0.25 cup, grated Parmesan cheese
- 0.25 cup, for garnish Fresh basil leaves
- 1 tablespoon, for dusting Cornmeal
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Place the sliced zucchini, red bell pepper, red onion, and halved cherry tomatoes in a bowl. Drizzle with olive oil, then sprinkle with oregano, salt, and black pepper. Toss to coat evenly.
Spread the vegetables on the prepared baking sheet in a single layer. Roast in the oven for 15 minutes, or until they are tender and slightly caramelized. Remove and set aside.
Increase the oven temperature to 475°F (245°C) and place a pizza stone or an inverted baking sheet in the oven to preheat.
Dust a piece of parchment paper with cornmeal. Roll out the pizza dough into a 12-inch round and place it on the parchment paper.
Spread the pesto sauce evenly over the pizza dough, leaving a small border around the edges.
Sprinkle half of the shredded mozzarella cheese over the pesto sauce. Top evenly with the roasted vegetables, then add the remaining mozzarella and Parmesan cheese on top.
Carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or inverted baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.
Remove the pizza from the oven and let it rest for a few minutes. Garnish with fresh basil leaves, slice, and serve.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 4.9 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 377 mg | 29% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 493 mg | 10% | |
*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.
