Description
This roasted vegetable pizza is made with a chewy, crispy homemade crust, gooey mozzarella cheese, and a rainbow of veggies for a healthy and satisfying meal!
Ingredients
Units
Scale
- 1/2 lb pizza dough (or a 9×13 pizza crust)
- 1 small eggplant chopped into 1/2” pieces
- 1 red bell pepper chopped into 1” pieces
- 1/2 red onion chopped into 1” pieces
- 1 small zucchini or yellow squash sliced into 1/2” pieces
- 1/2 cup cherry tomatoes, halved
- 3 tablespoons olive oil, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- Pinch of crushed red pepper flakes
- 2/3 cup pizza sauce
- 1 cup shredded mozzarella cheese
- Salt & pepper to taste
- Optional toppings: Parmesan, fresh basil, etc.
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, toss the vegetables with two tablespoons of olive oil, garlic powder, onion powder, oregano, salt, and crushed red pepper.
- Spread the vegetables onto a parchment paper lined baking sheet and roast for 15 minutes, stirring once halfway through baking. (Roast for 20 minutes if using pre-baked crust.)
- Drizzle the remaining olive oil onto a second baking sheet. Use your fingertips to stretch the dough across the baking sheet. If it springs back, let it rest for a few minutes, then continue to stretch it. Try to bring it as close to the edges of the baking sheet as possible. Prick the dough with a fork.
- Bake the dough for 10 minutes until the edges begin to brown.
- Remove the crust from the oven and top with pizza sauce, cheese, and roasted vegetables.
- Continue to bake the pizza for 10-15 minutes or until the edges are brown and the cheese is melted.
- Top with additional crushed red pepper flakes, Parmesan cheese, and/or basil.