Best 3 Roasted Veggie Pizza Recipes

Roasted veggie pizza is a delectable dish that combines the flavors of fresh, roasted vegetables with the crispy texture of a pizza crust. It is a perfect meal for vegetarians and meat-lovers alike, offering a delicious and healthy alternative to traditional pizza. Whether you are looking for a quick and easy weeknight dinner or an impressive dish for a party, roasted veggie pizza is sure to be a hit. With a variety of toppings to choose from, there is something for everyone to enjoy. Try out different combinations of vegetables, cheeses, and herbs to create your own unique roasted veggie pizza recipe.

Let's cook with our recipes!

ROASTED VEGGIE PIZZA

Roasted Veggie Pizza image

A bold, flavorful garlic and basil pesto sauce is an awesome change of pace from traditional tomato-based pizza sauce. Roasted vegetables are a fantastic topping. Whenever I serve it alongside a standard meat pizza, this one's always the first to go!

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 slices.

Number Of Ingredients 15

Ingredients

8 to 10 medium fresh mushrooms, sliced
1 small onion, sliced
1/2 cup sliced green pepper
1/2 cup sliced sweet red pepper
2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon each oregano, thyme and dried rosemary, crushed
PESTO SAUCE:
1/2 cup coarsely chopped fresh basil
1/4 cup olive oil
1/4 cup grated Parmesan cheese
4 garlic cloves, minced
1 prebaked 12-inch pizza crust
1 large tomato, thinly sliced
2 cups shredded part-skim mozzarella cheese

Steps:

Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes., Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside. , Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables. , Bake for 15 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 643 calories, Fat 33g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 946mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.

ROASTED VEGGIE PIZZA WITH PESTO SAUCE

Roasted Veggie Pizza With Pesto Sauce image

Make and share this Roasted Veggie Pizza With Pesto Sauce recipe from Food.com.

Provided by Claudia Dawn

Categories Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

8 -10 medium fresh mushrooms, sliced
1 small onion, sliced
1/2 cup green pepper, sliced
1/2 cup sweet red pepper, sliced
1/2 cup zucchini, sliced in 1/4 inch rounds
1/4-1/2 cup black olives, sliced
2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon rosemary
1/4 teaspoon oregano
1/4 teaspoon thyme
your favorite pizza dough
1/2 cup fresh basil, coarsely chopped
4 garlic cloves, minced
1/4 cup parmesan cheese, grated
1/4 cup olive oil
1 large tomatoes, thinly sliced
2 cups mozzarella cheese, shredded

Steps:

Preheat oven to 400°F.
Place mushrooms, onion, peppers, zucchini & olives in a roasting pan lined with heavy-duty foil.
Combine oil, garlic, rosemary, oregano and thyme; drizzle over vegetables and toss to coat.
Cover and bake at 400°F for 20 minutes.
Meanwhile, for sauce, combine basil, oil, Parmesan cheese and garlic in a food processor; cover and process until smooth, scraping sides often; set aside.
Place rolled out pizza dough in 9x13-inch pan going half way up sides of pan.
Spread with sauce; top with the tomato slices.
Sprinkle with mozzarella cheese.
Top with roasted vegetables.
Bake for 15 to 20 minutes or until vegetables are cooked and cheese is melted and bubbly.

MY VERSION OF AMY'S ROASTED VEGGIE PIZZA

My Version of Amy's Roasted Veggie Pizza image

I tried Amy's Roasted Vegetable (no cheese) Pizza from the frozen food case in a pinch for dinner one night. Yes, it was good (and expensive). I knew I could come close to, if not better, replicating this pizza. Basically it comes down to the sweet onion sauce, and whatever you want to add. But, I did it like hers, so here is my...

Provided by Susan Thomas

Categories Pizza

Time 40m

Number Of Ingredients 13

Ingredients

1 can pillsbury classic pizza dough
2 large onions, chopped
1 Tbsp brown sugar
1 tsp sea salt
1/4 tsp fresh ground pepper
1/4 c water
1 c sliced mushooms of your choice
1 red bell pepper, roasted, diced
1/2 c drained marinated artichoke hearts
1/2 c chopped fresh cilantro
1 tsp garlic powder
6 Tbsp olive oil
salt and pepper to taste

Steps:

1. Roast your pepper! Place pepper in toaster over, or hold over flame and char the pepper skin until it is black all over. Place in a bowl and cover with cling film. Let steam for about 10 minutes. After steamed, rinse pepper under cold water and peel off skin and seeds. Dry pepper with paper towel, and chop pieces into dice size.
2. Meanwhile, make your sweet onion sauce! Chop the onions and add to pan in hot olive oil. Add S&P and brown sugar and caramelize until brown, about 15 to 20 minutes. Halfway through, add water to de-glaze pan if bottom of pan gets too dark. Cook until onions are very soft and water is full cooked out.
3. Put onion mixture in food processor and blend into a puree. Set aside. Depending on how much you like on your pizza, you may have extra. Refrigerate and use on sandwiches! Yum!
4. Rinse and dry pan, and heat about 2-3 T of olive oil. Add sliced mushrooms and saute until browned. Set aside.
5. Drain artichokes and chop into smaller pieces.
6. Roll out pizza dough according to Pillsbury instructions on baking sheet.
7. Assemble your pizza. Start by spreading sweet onion sauce on dough. Then add cooked mushrooms, diced roasted peppers, artichoke hearts, and sprinkle chopped cilantro on top. Lightly sprinkle 1 tsp. of garlic powder over pizza and bake about 20 minutes until crust is browned and toppings are bubbly!
8. Season pizza again with a little S&P. Let pizza rest about 2-3 minutes to set a little before slicing.

Tips:

Use fresh, seasonal vegetables: Fresh vegetables will have the best flavor and texture. When they're in season, they're also more affordable.
Roast the vegetables before adding them to the pizza: Roasting the vegetables will help to caramelize them and bring out their natural sweetness. It will also help to prevent them from becoming soggy on the pizza.
Use a variety of vegetables: Don't be afraid to mix and match different vegetables on your pizza. Some good options include broccoli, cauliflower, zucchini, bell peppers, onions, and mushrooms.
Use a flavorful cheese: The cheese is one of the most important ingredients on a pizza. Choose a cheese that has a strong flavor, such as mozzarella, cheddar, or Parmesan.
Don't overcrowd the pizza: When you're adding the toppings to the pizza, be sure to leave some space between them. This will help the pizza to cook evenly.
Bake the pizza at a high temperature: The pizza should be baked at a high temperature (450 degrees Fahrenheit or higher) so that the crust can become crispy.

Conclusion:

Roasted veggie pizza is a delicious and healthy meal that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a fun and easy meal to make. With a little planning, you can create a roasted veggie pizza that is sure to please everyone at the table.