This roasted veggie pizza is a wholesome, flavorful twist on a classic favorite.
Packed with colorful vegetables like zucchini, squash, eggplant, and tomatoes, it delivers plenty of fiber, vitamins, and plant-based nutrients in every bite.
With good fats from olive oil, protein from cheese, and a lighter carb load than heavy meat pizzas, it’s a satisfying, guilt-free option.
Perfect for weeknight dinners or meal prep, this recipe is quick, easy, and family-friendly.
Quick & Easy Roasted Veggie Pizza
Equipment
- 1 large baking sheet (for roasting vegetables)
- 1 12-inch pizza pan or 10×15-inch jelly roll pan
- 2 mixing bowls (medium)
- 1 sharp knife
- 1 cutting board
- 1 measuring cup
- 1 set measuring spoons
Ingredients
For Roasted Vegetables:
- 1 medium zucchini — sliced ¼-inch thick
- 1 medium yellow squash — sliced ¼-inch thick
- 1 baby eggplant — sliced ¼-inch thick halve wide slices if needed
- 1 pint cherry or grape tomatoes — halved
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For Pizza Assembly:
- Olive oil — for greasing pan
- Cornmeal — for sprinkling pan
- 1 pound refrigerated pizza dough — room temperature
- 1 cup pizza sauce
- 1 cup shredded mozzarella cheese
- ¼ small red onion — thinly sliced
- ¼ cup black olives or Kalamata olives — sliced pitted
- Fresh basil leaves — for garnish
Instructions
- Preheat and Prepare the Oven: Begin by preheating your oven to 400°F (200°C). This initial temperature is ideal for roasting the vegetables, allowing them to soften and caramelize without burning. Position the oven rack in the center for even heat circulation. While the oven warms up, gather your vegetables and prep them for roasting.
- Slice and Season the Vegetables: On a clean cutting board, slice the zucchini, yellow squash, and baby eggplant into ¼-inch thick rounds. If the eggplant slices are wide, halve them to make smaller pieces that roast evenly. Cut the cherry or grape tomatoes in half for juiciness and flavor release during roasting. Transfer all vegetables to a large mixing bowl, drizzle with 2 tablespoons of olive oil, and season with ½ teaspoon kosher salt and ½ teaspoon black pepper. Toss thoroughly until each piece is lightly coated in oil and seasoning.
- Roast the Vegetables: Spread the seasoned vegetables evenly onto a large baking sheet in a single layer. Avoid overcrowding so they roast instead of steaming. Place the sheet into the preheated oven and roast for 20 minutes, or until the zucchini, squash, and eggplant begin turning golden-brown and the tomatoes appear slightly wrinkled but still juicy. Remove from the oven and set aside.
- Increase the Oven Heat: Once the vegetables are roasted, raise the oven temperature to 500°F (260°C). This high heat is essential for creating a crisp, bakery-style pizza crust that’s chewy on the inside and golden-brown on the outside. Allow the oven to fully heat while you prepare the dough and toppings.
- Prepare the Pizza Pan: Lightly grease a 12-inch pizza pan (or a 10×15-inch jelly roll pan) with a thin layer of olive oil. Sprinkle a small amount of cornmeal across the surface of the pan. This prevents the dough from sticking and gives the crust a subtle crunch with every bite.
- Stretch and Shape the Dough: Place the refrigerated pizza dough (at room temperature) onto the prepared pan. Using your fingertips and palms, gently stretch and press the dough outward until it fits the shape of your pan. If the dough resists stretching, let it rest for 5 minutes, then continue. Aim for an even thickness with a slightly raised border around the edges to hold the sauce and toppings.
- Spread the Pizza Sauce: Using the back of a spoon or a ladle, spread 1 cup of pizza sauce evenly across the surface of the dough. Leave about a ½-inch border around the edges for the crust. Make sure the sauce layer is thin and even—too much sauce will make the crust soggy.
- Add the First Layer of Cheese: Sprinkle ¾ cup of shredded mozzarella cheese evenly over the sauce. This base layer melts underneath the vegetables, helping them stay in place and adding creaminess to every bite.
- Arrange the Toppings: Distribute the roasted vegetables evenly across the pizza, layering zucchini, squash, eggplant, and tomatoes. Add the thinly sliced red onion and sliced olives for extra flavor and texture. Try to spread the toppings so that every slice of pizza gets a good mix of ingredients.
- Finish with More Cheese: Sprinkle the remaining ¼ cup of mozzarella cheese across the top of the vegetables. This light final layer helps bind the toppings together and creates that golden, bubbly finish once baked.
- Bake the Pizza: Place the pizza pan into the fully heated oven at 500°F (260°C). Bake for 15–20 minutes, or until the cheese is fully melted, bubbling, and lightly browned. The crust should be crisp on the bottom and cooked through. If you prefer an extra-crispy crust, bake on the lower oven rack for the last 2 minutes.
- Garnish and Serve: Remove the pizza from the oven and allow it to cool for 3–5 minutes. Scatter fresh basil leaves over the hot pizza just before serving. Slice into wedges using a sharp pizza cutter and enjoy immediately while the crust is crisp and the cheese is gooey.
Notes
- Use fresh, firm vegetables for best roasting results.
- Slice all veggies evenly (¼-inch thick) for uniform cooking.
- Don’t overcrowd the pan while roasting—this ensures caramelization, not steaming.
- Rest the pizza dough at room temperature before stretching to prevent tearing.
- A sprinkle of cornmeal on the pan creates a crisp bottom crust.
- Bake at high heat (500°F) for a golden, pizzeria-style finish.
- Fresh basil should be added after baking to preserve its vibrant flavor.
Chef’s Secrets for Pizza Success
The magic of this recipe lies in the two-step cooking method—roasting the vegetables first and then baking the pizza at high heat.
Roasting draws out excess moisture from zucchini, squash, and eggplant, preventing a soggy crust while enhancing their natural sweetness.
When shaping the dough, don’t rush; if it resists stretching, give it a short rest and try again.
This relaxation process makes the dough easier to handle and keeps the crust tender.
Finally, balance your toppings—less is more.
Overloading with vegetables may look tempting but will weigh down the crust and interfere with even cooking.
Serving Suggestions and Pairing Ideas
This roasted veggie pizza makes a hearty, satisfying main dish, but you can easily round it out with sides for a complete meal.
Pair it with a light green salad with balsamic vinaigrette or a warm bowl of minestrone soup for an Italian-inspired dinner.
For a Mediterranean twist, serve with hummus and fresh pita bread on the side.
If entertaining, cut the pizza into small squares and serve as an appetizer alongside sparkling water, chilled white wine, or a refreshing iced tea.
The beauty of this dish is its versatility—it can be a casual weeknight dinner or the centerpiece of a relaxed dinner party.
Storage and Reheating Tips
Leftovers store beautifully, making this pizza a convenient meal-prep option.
Once cooled, store slices in an airtight container in the refrigerator for up to 3 days.
To maintain a crisp crust, reheat in a preheated oven at 375°F (190°C) for 8–10 minutes rather than microwaving, which can make it soggy.
If freezing, place cooled slices on a baking sheet to freeze individually, then transfer to freezer-safe bags or containers.
Frozen pizza will keep well for up to 2 months.
Reheat directly from frozen in a hot oven until the cheese is melted and bubbly.
Frequently Asked Questions
1. Can I use whole wheat or gluten-free dough?
Yes! Whole wheat dough adds extra fiber and nutty flavor, while gluten-free dough works just as well. Just adjust baking time slightly, as some alternative doughs brown faster.
2. Do I have to roast the vegetables first?
Roasting is highly recommended because it enhances flavor and reduces water content, preventing a soggy crust. If you skip this step, your pizza may be watery.
3. Can I add protein to this pizza?
Absolutely! While it’s satisfying as a vegetarian dish, you can add grilled chicken, shrimp, or even chickpeas for extra plant-based protein.
4. What other cheeses can I use besides mozzarella?
Try provolone, fontina, or goat cheese for variety. A sprinkle of Parmesan or feta on top before serving also adds great depth of flavor.
5. How can I make this recipe faster on busy nights?
Use pre-sliced vegetables and store-bought roasted veggies if you’re in a rush. You can also par-bake the crust for 5 minutes, then add toppings and finish baking for a quicker weeknight version.
