Roasted Vegetable Whole Wheat Pizza Recipe
This Roasted Vegetable Whole Wheat Pizza is a wholesome and flavorful homemade pizza featuring a whole wheat crust topped with tender roasted mixed vegetables, savory pizza sauce, and melted mozzarella cheese. Perfectly baked for a crispy crust and deliciously vibrant toppings, it’s a healthier twist on a classic favorite, ideal for any pizza lover wanting a nutritious and satisfying meal.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 1 12-inch pizza 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Dough
- 1/2 recipe homemade whole wheat pizza dough (or 1 lb store-bought whole wheat pizza dough)
Vegetable Toppings
- 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
Other Toppings
- 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
- Prepare Dough: Follow the instructions to prepare homemade whole wheat pizza dough through step 2, allowing it to rise as instructed. If using store-bought frozen dough, ensure it is completely thawed before proceeding.
- Roast Vegetables: Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or silicone baking mat. Place garlic clove and sliced vegetables in a single layer on the sheet. Drizzle with 1 tablespoon olive oil, then sprinkle salt and pepper lightly. Roast in the oven for about 15 minutes until vegetables are softened and slightly roasted. Remove from oven.
- Increase Oven Temperature: Raise oven temperature to 475°F (246°C). If using pizza stone, place it in oven now to preheat. Lightly grease a baking sheet or pizza pan with nonstick spray or olive oil, then sprinkle cornmeal on it to add crunch and flavor to the crust.
- Shape the Dough: Punch down risen dough to release air bubbles. Divide dough in half and freeze unused half for later. On a floured surface, gently shape dough into a 12-inch circle, about 1/2-inch thick. Create a raised lip by pinching edges to form a crust rim. Transfer dough to prepared pan or, if using stone, onto a cornmeal-dusted peel. Cover and rest for 5 minutes.
- Prepare Dough Surface: Using fingers, press gentle dents in dough surface to prevent bubbles while baking. Lightly brush dough surface with olive oil to prevent sogginess from toppings. Chop roasted garlic and evenly sprinkle over dough. Spread pizza sauce evenly on top.
- Add Toppings: Sprinkle shredded mozzarella cheese evenly over sauce, then arrange roasted vegetables on top for a colorful, flavorful layer.
- Bake Pizza: Bake in preheated oven at 475°F (246°C) for 15-16 minutes, or until crust is golden brown and cheese is melted and bubbling.
- Finishing Touches: Remove pizza from oven and optionally sprinkle with Parmesan cheese, fresh basil leaves, and dried herbs like basil or oregano.
- Serve: Slice the hot pizza and serve immediately for the best taste and texture. Store any leftovers tightly covered in the refrigerator and reheat as preferred.
Notes
- The vegetables will roast again during pizza baking, so initial roasting is to soften and add flavor.
- If the dough shrinks when stretching, let it rest covered for 5-10 minutes before shaping again.
- Freezing half the dough after punching it down allows for quick future pizza-making.
- Using cornmeal on the baking surface adds a pleasant crunch and prevents sticking.
- Optional Parmesan, fresh basil, and dried herbs add extra flavor and freshness if desired.
Keywords: whole wheat pizza, roasted vegetable pizza, healthy pizza, homemade pizza dough, vegetarian pizza, Italian pizza
