Roasted Veggie Pizza

Ingredients

• 1 packageshop-bought pizza dough
• 30 ml (2 tablespoons)extra virgin olive oil
• 6mushrooms, sliced
• 1courgette, sliced
• 1red pepper, sliced
• ½red onion, sliced
• 5 ml (1 teaspoon)oregano
• 240 ml (1 cup)shop-bought pesto or marinara sauce
• 4 tablespoonsParmesan or crumbled goat’s cheese
• 75 g (½ cup)sun-dried tomatoes
• to tastekosher salt and pepper
• 15 ml (1 tablespoon)olive oil
• to taste, if desiredbasil, for garnish

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Season the vegetables

   On a large lined baking sheet, toss the olive oil with the courgette, mushrooms, pepper and red onion. Add the oregano, salt and pepper, then toss everything to coat.

3. 3

   Roast the vegetables

   Roast for about 25 minutes, until the vegetables are lightly browned.

4. 4

   Assemble the pizza

   Roll the dough to your preferred thickness. Spread the pesto or marinara over it, then add the roasted vegetables. Sprinkle with cheese, sun-dried tomatoes, salt and pepper, and drizzle with olive oil.

5. 5

   Heat the pizza oven

   Preheat the pizza oven according to the manufacturer’s instructions.

6. 6

   Bake the pizza

   Bake in the pizza oven for about 12 minutes, turning it about every 4 minutes for even cooking. Alternatively, bake in a preheated 190°C (375°F) oven for about 20–25 minutes, until the crust is lightly toasted.

What is roasted veggie pizza?

Pizza has roots in Italy, while this version uses a flexible mix of roasted vegetables for a colourful topping. It brings together a familiar dough-and-sauce base with courgette, mushrooms, pepper and onion.

Roasting the vegetables before assembling the pizza gives them time to brown and release some moisture. That helps keep the topping flavourful without making the dough as soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 526 calories, 13g protein, 52g carbs, 31g fat.

The dough and sun-dried tomatoes provide most of the carbohydrates, while the olive oil, pesto and cheese contribute much of the fat. The cheese and dough provide some protein; serve a slice with a green salad or extra vegetables for a more balanced plate.

Choosing the vegetables

Courgette and mushrooms: Slice them evenly so they roast at roughly the same pace. Red pepper and onion add sweetness and contrast.

Flexible swaps: The description invites you to use vegetables you like, but keep the pieces similar in size and avoid piling on too much topping.

Roast before topping

Spread the vegetables out on the lined baking sheet so they roast rather than steam. Toss them with the oil, oregano, salt and pepper to season them evenly.

Look for light browning after about 25 minutes. If the tray is crowded, use two trays so the vegetables have room.

Sauce and cheese choices

Pesto: Choose it for a herby, rich base that complements the roasted vegetables. Spread it in an even layer, leaving the dough’s edge clear if you want a defined crust.

Marinara: This gives the pizza a tomato-led flavour. Parmesan or crumbled goat’s cheese both work; add the measured amount across the toppings rather than in one spot.

Getting the crust right

Roll the dough to the thickness you prefer, keeping in mind that a thicker base may need more time than a thin one. Follow your pizza oven’s manufacturer instructions when preheating it.

In a pizza oven, turn the pizza about every 4 minutes during its roughly 12-minute bake. In a conventional oven, use 190°C (375°F) and bake for about 20–25 minutes, checking for a lightly toasted crust.

Serving the pizza

Add basil as a finishing garnish if you like, then slice and serve while the crust is warm. A crisp green salad or simply dressed leaves make a fresh side alongside the savoury toppings.

Recipe notes & tips

• Line the baking sheet to make the roasted vegetables easier to lift and clean up afterwards.
• Slice the vegetables to similar thicknesses for more even roasting.
• Use a thin, even layer of sauce so the centre of the pizza does not become wet.
• Turn the pizza regularly in the pizza oven to help it cook evenly.
• Let the crust colour before taking the conventional-oven version out.

Variations

• Change the vegetables: Swap in other vegetables you enjoy, cutting them to similar sizes.
• Choose pesto: Use pesto instead of marinara for a herby base.
• Choose marinara: Use marinara instead of pesto for a tomato-forward pizza.
• Switch the cheese: Use Parmesan or crumbled goat’s cheese as listed.
• Finish with basil: Scatter basil over the baked pizza for a fresh garnish.

Common mistakes to avoid

• Crowding the tray: The vegetables can steam instead of brown; spread them out or use another tray.
• Uneven slices: Different-sized pieces may cook at different rates; cut the vegetables to similar thicknesses.
• Too much sauce: A thick layer can make the base soggy; spread it evenly and sparingly.
• Skipping the turns: The pizza may bake unevenly in a pizza oven; turn it about every 4 minutes.
• Baking by time alone: Ovens vary; use the lightly toasted crust as the doneness cue for the conventional-oven method.

How to store

Store leftover slices in an airtight container in the fridge and eat within 3 days. Reheat in an oven until hot and the crust is crisp; a microwave will warm it but soften the crust.

Frequently asked questions