Roasted vegetable pizza with roasted veggie sauce

Friday night, pizza night! And with this roasted vegetable pizza with roasted veggie sauce you keep it really healthy without anyone even noticing it; whole wheat pizza bottom, topped with roasted veggie sauce, (lots of cheese) cheese and roasted vegetables. Garnish it with fresh herbs and arugula. So much depth of flavor! So delicious!

The crust is made with whole wheat flour. Just a bit more healthy and you’ll hardly notice. After kneading all the ingredients together, the dough needs to rise for about an hour. In the meantime there is enough time to roast the veggies in the oven until golden brown and softened. 3/4 of the veggies are blended into a smooth sauce to spread on the pizza. The remaining veggies are arranged on the pizza. And that’s it! It is that easy to make this roasted vegetable pizza with roasted veggie sauce!

When making pizza at home keep a few things in mind:

Hot oven

You can perfectly well make pizza at home. Just make sure to preheat your oven to the highest temperature your oven will go (mine reaches 250C/480F). A hot oven creates the perfect pizza crust.

Edges

When you have rolled out the dough for your pizza, spread out a layer of (homemade) tomato sauce. Just make sure you leave the edges free. This is to ensure a crispy pizza crust.

Don’t overstuff your pizza

This happens a lot when my kids garnish their own pizza; they put too many toppings on it. And that will make (the center of) the pizza soggy.

How I make this roasted vegetable pizza with roasted veggie pizza sauce?

Making the pizza dough

I start preparing the dough an hour before I plan on putting the pizza in the oven. The dough needs to double in size which will take more or less that time. Kneading the dough well is important. For a detailed explanation about this and the dough recipe click here.

Roasting the vegetables

While the pizza dough is rising, I slide a tray with halved tomatoes, that have been sprinkled and drizzled with oregano, salt, pepper, balsamic vinegar and olive oil, in the oven for 30 minutes, roasting them at a temperature of 165C/330F.

After that I raise the temperature to 180C/360F and add a tray of mixed veggies – carrots, onions, garlic (a whole knob, top cut off) bell peppers, eggplant and/or zucchini – for another 20-30 minutes until they are roasted and golden brown.

Make the roasted veggie sauce

Once the vegetables are roasted, I transfer 3/4 of them to a large sauce pan and use an immersion blender to transform the roasted veggies into a smooth sauce. I try the sauce and add salt and pepper to taste. The rest of the roasted vegetables I save to top the pizza with.

Assemble the pizza

Once the dough has doubled in size, I divide it into 4 equal pieces and roll them out into pizza bottoms using a bit of flour to prevent the dough from sticking to the countertop and rolling pin.

To the pizza bottoms I add a layer of roasted veggie sauce, making sure I keep the edges free so they can rise in the oven and become crispy with nice air pockets.

After that I add the reserved roasted vegetables and grated cheese on top of the roasted veggie sauce.

The pizza is ready to go into the hot oven now for 8-10 minutes.

When it comes out crispy and bubbly, I garnish the pizza with fresh basil leaves (and/or other herbs like thyme) and drizzle some balsamic vinegar over it for extra depth of flavor.

Other great complimentary toppings are shaved parmesan and arugula which I throw on there often times as well.

We all love this vegetarian pizza here. So flavorful, so good. We hope you like it as much as we do. It is

wholesome – full of flavor – easy to make – great to make with kids – DELICIOUS

Love pizza? Check out my caprese pizza, eggplant parmesan pizza, family sheet pan pizza, mini pizza buns, tortilla pizza and grilled peach prosciutto pizza. With love, M

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).

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Resting (incl roasting) time 1 hour hr

Total Time 1 hour hr 23 minutes mins

Course lunch, Main Course, Snack

Servings 4 pizzas

Calories 751 kcal

Equipment

• Rolling pin

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)

Instructions

 

• Preheat the oven to 165C/330F

Make the whole wheat pizza dough

• 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**

• 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.
• 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**

• 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.
• Taste the sauce and add salt and pepper if needed.
• Raise the oven temperature to 260C/500F or as high as your oven will go.

Assemble the pizza

• 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.
• 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.
• Add the reserved roasted vegetables and grated cheese on top of the roasted veggie sauce.
• Bake the pizza for 8-10 minutes. Take them out when the cheese is bubbly and the edges are crispy.
• 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.