Quick & Easy Roasted Veggie Pizza
A colorful and delicious roasted veggie pizza made with zucchini, squash, eggplant, tomatoes, and olives on a crispy crust. Topped with melty mozzarella and fresh basil, this wholesome pizza is fiber-rich, satisfying, and easy to make. A perfect choice for healthy weeknight dinners or casual gatherings.
Equipment
- 1 large baking sheet (for roasting vegetables)
- 1 12-inch pizza pan or 10x15-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 10x15-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.
