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Roasted Veggie Pizza – A crispy homemade crust topped with roasted eggplant, mushrooms, onions, and melty mozzarella. This easy, flavorful pizza is perfect for a weeknight dinner or pizza night at home.
Roasted Veggie Pizza is one of those meals that feels like a treat but is surprisingly easy to make at home. There’s something about a crisp, chewy crust topped with caramelized vegetables and melty mozzarella that makes this a go-to for pizza night.
It’s hearty, full of flavor, and a great way to use up any extra veggies in your fridge. Plus, when you make it yourself, you get to control exactly how much sauce, cheese, and toppings go on each slice—no skimping here.
Roasting the vegetables first brings out their natural sweetness and adds a little bit of char that makes every bite better.
If you’re making this for a casual dinner or hosting a pizza night, it pairs perfectly with a Tomato Mozzarella Salad. The bright, fresh flavors of tomatoes, basil, and mozzarella are a great contrast to the warm, cheesy pizza. Plus, it’s always nice to have a light side dish when you know you’re going to eat way more slices than planned.
Why You’ll Love Roasted Veggie Pizza
- Great for meal prep – Make the dough and sauce ahead of time so pizza night comes together quickly with minimal effort.
- Lighter than takeout – Fresh ingredients and homemade dough mean no unnecessary grease or artificial additives—just wholesome, satisfying flavors.
- Budget-friendly alternative to delivery – Making pizza at home is much cheaper than ordering out, and you get to control the quality of ingredients.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
For the Pizza Dough (makes 2 12-inch pizzas)
- Active Dry Yeast
- Water
- All-Purpose Flour
- Olive Oil
- Salt
- Sugar
Pizza
- Pizza Sauce
- Mozzarella Cheese
- Zucchini
- Mushrooms
- Bell Pepper
How To Make Roasted Vegetable Pizza
- Make the pizza dough – Mix yeast with warm water and let it sit until foamy. Combine with flour, salt, sugar, and olive oil, then mix until a dough forms. Cover and let rise for 25 minutes.
- Roast the vegetables – Slice the zucchini, mushrooms, and bell peppers, then roast them in the oven until tender and slightly caramelized.
- Prebake the crust – Roll out the risen dough onto a greased baking sheet and bake at 450°F for 5 minutes to help it crisp up before adding toppings.
- Assemble the pizza – Spread the prepared sauce over the crust, add the roasted vegetables, and sprinkle a generous layer of mozzarella on top.
- Bake until bubbly – Return the pizza to the oven and bake for 12–15 minutes, or until the cheese is melted and golden.
- Cool and slice – Let the pizza rest for a couple of minutes before cutting into slices.
- Serve and enjoy – Plate up and enjoy a homemade pizza packed with roasted veggie goodness!
Recipe Tips & Tricks
- Let the dough rest for better texture – Giving the dough time to rise helps develop flavor and creates a light, airy crust. If you have extra time, let it sit for up to an hour.
- Pre-roast the veggies for deeper flavor – Roasting the vegetables before adding them to the pizza prevents excess moisture and a soggy pizza. It also brings out their natural sweetness.
- Roll the dough to your preferred thickness – Stretch it thin for a crispier crust or keep it thicker for a softer, chewier bite.
- Use a pizza stone for a crispier bottom – If you have a pizza stone, preheat it in the oven before baking for a restaurant-style crispy crust.
- Switch up the cheese – Mozzarella is classic, but a sprinkle of parmesan, feta, or provolone can add even more depth to the flavor.
- Try different veggies – Eggplant, onions, cherry tomatoes, olives, or spinach make great additions or substitutions for the roasted toppings.
- Make it ahead – Prepare the dough and sauce in advance and store them in the fridge for an easy pizza night.
- Reheat leftovers the right way – Warm up leftover pizza in the oven or on a skillet to keep the crust crispy instead of microwaving, which can make it soggy.
Yes! If you’re short on time, store-bought pizza dough works great. Just follow the same baking instructions for a crispy crust.
Store leftover pizza in an airtight container in the fridge for up to 3 days. Reheat in the oven or on a skillet for the best texture.
More Tasty Pizza Recipes
Roasted Veggie Pizza
Ingredients
Pizza Dough (makes 2 12-inch pizzas)
- 2 1/4 teaspoon active dry yeast, 1 .25 oz pkg
- 1 cup warm water, 110 degrees
- 2 cups all-purpose or bread flour
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
Pizza
- 1 Tablespoon olive oil
- salt & pepper
- 1/2 zucchini, thinly sliced
- 8 oz Mushrooms, thinly sliced
- 1/2 bell pepper, sliced
- 1/2 cup pizza sauce
- 1 1/2 cup Mozzarella cheese, shredded
Instructions
Pizza Dough
- To prepare the dough mix the yeast and water together. Let stand for 5-10 minutes, until foamy.
- In a bowl combine flour, salt, sugar. Make a well in the center. Add the water mixture, and olive oil. Stir until the dough comes together in a ball. Cover and let rise for 25 minutes.
Roasted Veggies
- Preheat oven to 450º F.
- Arrange the sliced veggies on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss together and bake for about 15 minutes, until they are lightly golden brown. They will continue to cook with the pizza, but you want to give them flavor and get rid of some of the moisture before starting the pizza.
To Assemble the Pizza
- Divide the dough in half. Roll the one ball of dough, after it has risen onto a greased baking sheet. Pierce over the top with a fork to help it not puff up. Bake for 5 minutes.
- Remove the pizza dough from oven. Spread pizza sauce evenly over the crust. Top shredded cheese and arrange the roasted vegetables over the top. Return to the oven for 12-15 minutes, until the cheese is bubbly and hot.
- Return to the oven for 12-15 minutes, until the cheese is bubbly and hot.
- Remove from the oven, slice and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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One can never, ever have too many pizza recipes. Wish I had a few slices of this for lunch right now!!