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a slice of roasted veggies pizza

Roasted vegetable pizza with roasted veggie sauce

A whole wheat pizza bottom, roasted vegetable sauce topped with roasted vegetables and cheese. The roasted vegetables give this pizza so much flavor! Garnish with some fresh herbs and arugula (totally optional though).
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Prep Time 15 minutes
Cook Time 8 minutes
Resting (incl roasting) time 1 hour
Total Time 1 hour 23 minutes
Servings: 4 pizzas
Course: lunch, Main Course, Snack
Calories: 751
Ingredients Equipment Method Notes

Ingredients
  

  • 1 batch whole wheat pizza dough* (makes 4 pizzas)(see Notes below for recipe)
  • 12 large ripe tomatoes  (cut in half)
  • 3 tsp dried oregano
  • 4 tbsp balsamic vinegar
  • 6 tbsp extra virgen olive oil (divided)
  • sea salt and black pepper (to taste)
  • 1 large carrot (or several smaller ones, cut into chunks)(or omit and use more of the other veggies)
  • 1 large eggplant  (cut into thick slices)(or omit and use more of the other veggies)
  • 1 zucchini  (cut into thick slices)(or omit and use more of the other veggies)
  • 1 large yellow/orange/red bell pepper  (cut into chunky wedges)(or omit and use more of the other veggies)
  • 1 medium red onion  (cut into rings)
  • 1 knob garlic (cut the top of the knob and drizzle with olive oil)
  • ¾-1 cup grated cheese (like mozzarella or other preferred cheese)
Garnishing (all optional)
  • 1-2 cups fresh basil (whole leaves or shredded)(and/or other type of fresh herbs like thyme)
  • 1 cup arugula
  • 1 cup parmesan (shaved or grated)

Equipment

  • Rolling pin

Method
 

  1. Preheat the oven to 165C/330F
Make the whole wheat pizza dough
  1. Prepare the pizza dough an hour before I planning on putting the pizza in the oven. For a detailed explanation and the pizza dough recipe click here.
Roasting the vegetables**
  1. While the pizza dough is rising, cut the tomatoes in half and place them on a baking tray. Sprinkle the halved tomatoes with oregano, salt and pepper and drizzle them balsamic vinegar and olive oil, in the oven for 30 minutes, roasting them at a temperature of 165C/330F.
  2. After 30 minutes raise the temperature to 180C/360F and add a baking tray of mixed veggies. First cut the veggies in wedges and add a bit of olive oil and salt and pepper to them. Roast for another 20-30 minutes until golden brown.
Make the roasted veggie sauce**
  1. Take out the two tray of vegetables out of the oven. Peel or squeeze out the individual cloves of garlic from the knob. Transfer all of the tomatoes and the cloves of garlic and 3/4 of the other vegetables to a large sauce pan and use an immersion blender to transform the roasted veggies into a smooth sauce.
  2. Taste the sauce and add salt and pepper if needed.
  3. Raise the oven temperature to 260C/500F or as high as your oven will go.
Assemble the pizza
  1. Once the dough has doubled in size, divide it into 4 equal pieces and roll them out into 4 pizza bottoms using a bit of flour to prevent the dough from sticking to the countertop and rolling pin. Transfer them to round pizza baking trays or a pizza stone.
  2. Add a layer of roasted veggie sauce to the pizza bottoms. Make sure the edges are free so they can rise in the oven and become crispy with nice air pockets.
  3. Add the reserved roasted vegetables and grated cheese on top of the roasted veggie sauce.
  4. Bake the pizza for 8-10 minutes. Take them out when the cheese is bubbly and the edges are crispy.
  5. Garnish the pizza with fresh basil leaves (and/or other herbs like thyme).
    Other great complimentary toppings are shaved parmesan and arugula which I throw on there often times as well.

Notes

*whole wheat pizza dough
**for a detailed how-to: roasted veggie sauce
 
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.