Name: Roasted Vegetable Whole Wheat Pizza Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1/2 recipe homemade whole wheat pizza dough (or 1 lb store-bought whole wheat pizza dough); 1 garlic clove; 2-3 cups (8-10 ounces) thinly sliced mixed fresh vegetables such as eggplant, bell pepper, zucchini, and onion; 1 Tablespoon (15 ml) olive oil, plus more for pan and brushing on dough; Sprinkle salt & freshly ground black pepper; 1 Tablespoon (8 g) cornmeal; 1/3 cup (42 g) pizza sauce (homemade or store-bought); 3/4 cup (90 g) shredded mozzarella cheese*; Optional: 1 Tablespoon shredded Parmesan cheese, dried basil or oregano (or an Italian seasoning mix), handful fresh basil

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Introduction

This roasted vegetable whole wheat pizza is a wholesome and flavorful way to enjoy a homemade pie with plenty of fresh veggies. The combination of tender roasted vegetables and melty mozzarella on a nutty whole wheat crust makes for a satisfying meal that’s perfect for any night of the week.

A pizza with one slice slightly pulled out, showing a thick, golden-brown crust as the base layer, topped with a red tomato sauce layer spread evenly. On top of that is a melted white cheese layer, covering the surface under a mix of colorful grilled vegetables including dark purple eggplant slices, green zucchini, red and yellow bell peppers, and red onion pieces scattered all around. Bright green fresh basil leaves are placed on top, adding a fresh touch. The pizza is served on a white plate with some crumbs around the edges, all set on a white marbled surface with a red and white checkered cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 recipe homemade whole wheat pizza dough (or 1 lb store-bought whole wheat pizza dough)
1 garlic clove
2-3 cups (8-10 ounces) thinly sliced mixed fresh vegetables such as eggplant, bell pepper, zucchini, and onion
1 Tablespoon (15 ml) olive oil, plus more for pan and brushing on dough
Sprinkle salt & freshly ground black pepper
1 Tablespoon (8 g) cornmeal
1/3 cup (42 g) pizza sauce (homemade or store-bought)
3/4 cup (90 g) shredded mozzarella cheese*
Optional: 1 Tablespoon shredded parmesan cheese, dried basil or oregano (or an Italian seasoning mix), handful fresh basil

Instructions

Step 1: Prepare the whole wheat pizza dough following your recipe’s instructions through the rising stage. If using store-bought frozen dough, ensure it is fully thawed before use.
Step 2: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat. Arrange the garlic clove and sliced vegetables in a single layer on the sheet. Drizzle with 1 Tablespoon olive oil and season lightly with salt and pepper. Roast for about 15 minutes until softened and slightly browned.
Step 3: Remove the vegetables from the oven and increase the temperature to 475°F (246°C). If using a pizza stone, place it in the oven to preheat. Lightly grease your baking sheet or pizza pan and sprinkle with cornmeal for a crisp crust base.
Step 4: Once the dough has risen, punch it down then divide in half, freezing one half for later if desired. On a floured surface, shape the remaining dough into a 12-inch circle about 1/2-inch thick. Pinch the edges to form a rim and let the dough rest covered for 5 minutes.
Step 5: Use your fingers to create small dents in the dough’s surface to prevent bubbles. Lightly brush the dough with olive oil. Chop the roasted garlic clove and scatter evenly on the dough. Spread pizza sauce on top, then sprinkle with mozzarella cheese and arrange the roasted vegetables evenly.
Step 6: Bake the pizza for 15-16 minutes until the crust is golden brown and cheese is melted and bubbling. Remove from oven and add the optional parmesan, fresh basil, and dried herbs if using.
Step 7: Slice the pizza while hot and serve immediately.

Tips & Variations

Use a pizza stone for a crispier crust and preheat it thoroughly before baking.
Swap or add any vegetables you like, such as mushrooms, cherry tomatoes, or spinach.
For extra flavor, drizzle a little balsamic glaze over the finished pizza before serving.
To avoid soggy crust, be sure to roast the vegetables well before adding to the pizza.

Storage

Store leftover pizza covered tightly in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a preheated oven at 375°F (190°C) until warmed through to keep the crust crisp.

How to Serve

Two slices of vegetable pizza rest on a white plate with a fine ridged pattern. Each slice has a golden brown crust that looks thick and slightly crisp. The first layer is a red tomato sauce spread evenly close to the crust. On top, there is a melted light yellow cheese layer covering the base. Slices of roasted green zucchini and purple eggplant are scattered on the cheese along with pieces of cooked yellow bell pepper and red onion. The pizza slices are garnished with a few dark green fresh basil leaves, creating a contrast on the warm colors below. Some grated cheese bits are sprinkled on the plate near the pizza. The plate sits on a white marbled surface next to a red and white checkered cloth partially visible on the left edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pizza dough instead of whole wheat?

Yes, you can substitute regular pizza dough if you prefer a lighter crust. The cooking times and method remain the same.

Do I need to roast the vegetables before adding them to pizza?

Roasting the vegetables first softens them and intensifies their flavor, preventing the pizza from becoming soggy. It also helps them cook evenly since the pizza bake time is relatively short.