Roasted Veggie Pizza with Pesto Sauce

Elevate your pizza night with this vibrant Roasted Veggie Pizza with Pesto Sauce, a wholesome twist on a classic favorite! Featuring a crispy, golden crust crowned with a luscious layer of basil pesto, this recipe showcases a medley of oven-roasted vegetables like zucchini, red bell pepper, red onion, and juicy cherry tomatoes. The vegetables are caramelized to perfection, adding a smoky-sweet depth to each bite. Gooey mozzarella and nutty Parmesan cheese melt into the toppings, creating a harmonious blend of flavor and texture. With fresh basil leaves as the final flourish, this pizza is not only a treat for the taste buds but also a feast for the eyes. Perfect as a weeknight dinner or a crowd-pleasing appetizer, this 12-inch pizza comes together in under 45 minutes. Rich in seasonal veggies and packed with bold Mediterranean flavors, this homemade pizza recipe is a must-try for any food lover!

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 ball (12-inch size) Pizza dough
• 0.5 cup Pesto sauce
• 1 medium, thinly sliced Zucchini
• 1 large, sliced into strips Red bell pepper
• 0.5 medium, thinly sliced Red onion
• 1 cup, halved Cherry tomatoes
• 2 tablespoons Olive oil
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1.5 cups, shredded Mozzarella cheese
• 0.25 cup, grated Parmesan cheese
• 0.25 cup, for garnish Fresh basil leaves
• 1 tablespoon, for dusting Cornmeal

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2

Place the sliced zucchini, red bell pepper, red onion, and halved cherry tomatoes in a bowl. Drizzle with olive oil, then sprinkle with oregano, salt, and black pepper. Toss to coat evenly.

Step 3

Spread the vegetables on the prepared baking sheet in a single layer. Roast in the oven for 15 minutes, or until they are tender and slightly caramelized. Remove and set aside.

Step 4

Increase the oven temperature to 475°F (245°C) and place a pizza stone or an inverted baking sheet in the oven to preheat.

Step 5

Dust a piece of parchment paper with cornmeal. Roll out the pizza dough into a 12-inch round and place it on the parchment paper.

Step 6

Spread the pesto sauce evenly over the pizza dough, leaving a small border around the edges.

Step 7

Sprinkle half of the shredded mozzarella cheese over the pesto sauce. Top evenly with the roasted vegetables, then add the remaining mozzarella and Parmesan cheese on top.

Step 8

Carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or inverted baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.

Step 9

Remove the pizza from the oven and let it rest for a few minutes. Garnish with fresh basil leaves, slice, and serve.

Nutrition Facts

Serving size	(1177.8g)

Amount per serving	% Daily Value*
Calories	2349.5

Total Fat 152.0g	0%
Saturated Fat 42.2g	0%
Polyunsaturated Fat 17.0g
Cholesterol 152.9mg	0%
Sodium 6788.7mg	0%
Total Carbohydrate 164.8g	0%
Dietary Fiber 19.4g	0%
Total Sugars 30.1g
Protein 88.1g	0%

Vitamin D 32.2IU	0%
Calcium 1795.9mg	0%
Iron 12.5mg	0%
Potassium 1950.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.5%

Protein: 14.8%

Carbs: 27.7%