Roasted Veggie Pizza

5 from 1 vote

With tomatoes, zucchini, yellow squash, eggplant and tomatoes, you can make this easy roasted veggie pizza with store-bought dough and sauce.

Prep Time15

Cook Time40

Total Time55

Course: Pizza

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For vegetables

For pizza
1 medium zucchini sliced 1/4-inch-thick
1 medium yellow squash sliced 1/4-inch-thick
1 baby eggplant sliced 1/4-inch-thick (halved if slices are very wide)
1 pint cherry tomatoes or grape tomatoes halved
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

For pizza

Olive oil for pan
Cornmeal for pan
1 pound refrigerated pizza dough at room temperature
1 cup pizza sauce
1 cup shredded mozzarella cheese
1/4 small red onion sliced thinly
1/4 cup sliced pitted black olives or Kalamata olives
Fresh basil leaves for serving

Instructions

Preheat the oven to 400 degrees F.
Toss the zucchini, squash, eggplant and tomatoes with olive oil, salt and pepper on a sheet pan. Roast for 20 minutes until the zucchini, squash and eggplant are just starting to brown and the tomatoes are wrinkled but still juicy.
Increase the oven temperature to 500 degrees F.
Grease a 12-inch pizza pan or 10-inch by 15-inch jelly roll pan with olive oil and sprinkle with cornmeal.
Stretch and press the dough to fit the pan.
Spread the pizza sauce across the dough leaving a 1/2-inch border at the edges.
Top with 3/4 cup cheese.
Arrange the roasted vegetables, onions and olives on the pizza.
Top with the remaining cheese.
Bake for 15-20 minutes until the cheese has melted and the pizza is well browned and the crust is crisp and cooked though.
Top with basil leaves before serving.

Video

Notes

To bake on a pizza stone, preheat the stone in the oven on another rack while the vegetables roast. Sprinkle the stone with cornmeal, but do not grease it with olive oil. Instead of stretching the dough on the hot stone, you will likely need to roll it out on a lightly floured work surface and then put it on the stone and add the toppings.

You can also garnish the pizza with grated Parmesan, pesto or red pepper flakes.

If you don't want to use refrigerated pizza dough, you can use store-bought pizza crust. Just follow the cooking instructions on the package.

Store leftover pizza in the refrigerator up to 5 days. Wrap it or put it in an airtight container. Eat it cold or warm it on a baking sheet in 400-degree F oven for 7-9 minutes.

You can freeze the pizza wrapped tightly up to 1 month. Warm it for 13-15 minutes at 400 degrees F. You do not need to thaw it before putting it in the oven.

Nutrition