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Roasted Vegetable Pizza

Roasted vegetable pizza with a blistered, golden crust and melted mozzarella, topped with caramelized zucchini, bell pepper, red onion rings, and cherry tomatoes. This Italian-American style pizza is baked on a sheet for easy weeknight crunch with a balsamic glaze finish.
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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: 780
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
Cheeses
  • 2 cup shredded mozzarella
  • 1 cup parmesan grated (measure as 1/2 cup)
  • 0.5 cup parmesan grated
Sauce & seasonings
  • 0.333333 cup pizza sauce or marinara
  • 3 cloves garlic minced
  • 3 tbsp olive oil divided
  • 1 tsp Italian seasoning
  • Fresh basil for finishing
  • balsamic glaze for drizzle
  • Salt to taste
  • pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat oven to 450F, then toss zucchini, red bell pepper, red onion rings, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper until evenly coated.
  2. Spread the vegetables on a baking sheet and roast for 15-18 minutes, stirring once, until caramelized and lightly browned at the edges.
Assemble and bake the pizza
  1. Roll out pizza dough on a parchment-lined sheet and brush with the remaining olive oil to help the crust brown.
  2. Spread pizza sauce or marinara over the dough, then top with the roasted vegetables and scatter shredded mozzarella and parmesan evenly.
  3. Sprinkle Italian seasoning over the pizza, then bake at 450F for 12-15 minutes until the crust is golden and the cheese is bubbly.
Finish
  1. Top immediately with fresh basil and drizzle with balsamic glaze for a sweet-tang finish.

Notes

For best caramelization, roast vegetables in a single layer and avoid crowding the sheet pan. Store leftovers covered in the fridge for up to 3 days; reheat on a sheet pan at 425F for 5-8 minutes to re-crisp the crust. Freezing isn’t recommended for optimal texture. Dietary swap: use part-skim or dairy-free mozzarella for a lighter option.