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–+ servings
Overhead close up view of half a roasted balsamic vegetable pizza

Roasted Summer Vegetable Pizza

Brittany Roche
If you’re looking for a roasted vegetable pizza that strikes a good balance between eating your veggies and indulging in comfort food, this is your recipe! This recipe uses fresh herbs and roasted vegetables from the garden seasoned with a simple flavor trick that complements the veggies without overpowering them. Everything is nestled on a real homemade, fluffy dough - no cauliflower crust or whole wheat here!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Entrees, Lunch, Main Course, Pizza, Vegan Dinner Recipes
Cuisine Italian, Italian-American, Pizza
Servings 6 slices
Calories 268 kcal

Ingredients
  

  • 16 oz pizza dough
  • 4-5 large cloves garlic
  • 2 shishito peppers sliced
  • 2 small sweet red peppers sliced
  • 1/2 medium squash thinly sliced
  • 1/2 medium zucchini thinly sliced
  • 8-10 grape tomatoes halved
  • 1 Tbsp olive oil plus extra for brushing the dough
  • 1 Tbsp balsamic vinegar
  • 1/3 cup pizza sauce
  • 1/4 cup vegan shredded mozzarella
  • 1/4 cup vegan parmesan
  • Fresh basil for topping

Instructions
 

Prep the ingredients:

  • If using an oven, preheat to 400F and slice the vegetables (not the garlic).

Roast the veggies:

  • Toss the veggies and unchopped garlic cloves in olive oil and balsamic. Roast or air fry vegetables at 400F for 10-12 minutes. When done, turn the heat to 475F and lightly chop the garlic.

Assemble the pizza:

  • Stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone. Brush the dough lightly with olive oil. Top the dough with pizza sauce, leaving room for the crust. Then, top the pizza sauce with the vegan mozzarella followed by the vegetables. And finally, top the pizza with the vegan parmesan.

Cook the pizza:

  • Bake your pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden and the vegan mozzarella has melted. Keep an eye on it, as all ovens can be slightly different.

Finishing touches:

  • Remove and let cool on your cutting board or wire rack for 5 minutes before slicing. Top with chopped basil and enjoy!

Notes

You can use any mix of 2-3 cups of fresh vegetables you like! Broccoli, cauliflower, eggplant, mushrooms, and/or onions could be good!

Pizzadesso Instructions

1: Slice and toss the veggies and garlic cloves in olive oil and balsamic. Add them to the Pizzadesso air fryer basket and insert it into the Pizzadesso. Close the door + press the knob in to activate the air fryer setting. Hit the temp button and use the knob to adjust to 400F. Then, hit the time button + use the knob to adjust to 12 min.
2: Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit. Spread the pizza sauce evenly over the crust, leaving a 1-inch border around the edge.Then, add the vegan mozzarella. Spread the cooked veggies evenly and top with the vegan parmesan.
3: When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin. 3 min later, the Pizzadesso will have worked its magic. Let cool 5m! Before serving, top w/ chopped basil. Enjoy!

Nutrition

Serving: 1sliceCalories: 268kcalCarbohydrates: 46gProtein: 8gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 698mgPotassium: 323mgFiber: 3gSugar: 9gVitamin A: 1698IUVitamin C: 83mgCalcium: 25mgIron: 3mg
Keyword roasted vegetable pizza, veg pizza, veggie pizza
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