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A freshly baked pesto pizza with vibrant green sauce and melted cheese.

Roasted Pesto Veggie Pizza

Enjoy a vibrant and flavorful Roasted Pesto Veggie Pizza, featuring a crispy crust topped with fresh pesto, melted mozzarella, and an assortment of roasted vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pizza Dough
  • 1 store-bought or homemade ball
Pesto
  • 1/2 cup fresh basil pesto
Mozzarella Cheese
  • 1 cup shredded low-moisture, part-skim
Cherry Tomatoes
  • 1 cup halved
Bell Pepper
  • 1/2 thinly sliced (any color)
Zucchini
  • 1/2 small, thinly sliced
Red Onion
  • 1/4 small, thinly sliced
Olive Oil
  • 1 tablespoon plus extra for drizzling
Salt
Black Pepper
Feta Cheese
  • 1/4 cup crumbled (optional, for topping)
Fresh Basil
  • 1/4 cup chopped (for garnish, added after baking)

Equipment

  • Oven
  • Pizza Stone or Baking Steel
  • Baking Sheet
  • Medium Bowl
  • Pizza Peel

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C) with a pizza stone or baking steel for at least 30-60 minutes, or use a baking sheet if you don't have a stone.
Vegetable Roasting
  1. In a medium bowl, toss the halved cherry tomatoes, sliced bell pepper, zucchini, and red onion with 1 tablespoon of olive oil, salt, and black pepper.
Assemble the Pizza
  1. Roll out your pizza dough on a lightly floured surface or parchment paper to your desired thickness.
  2. Transfer the dough to a pizza peel sprinkled with cornmeal or directly onto your preheated baking sheet.
  3. Spread the pesto evenly over the dough, leaving a small border for the crust.
  4. Distribute the shredded mozzarella cheese over the pesto, then arrange the seasoned vegetables evenly over the cheese.
Bake and Serve
  1. Carefully slide the pizza onto the hot pizza stone/steel or place the baking sheet in the oven.
  2. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
  3. Remove the pizza from the oven and, if desired, sprinkle with crumbled feta cheese and fresh chopped basil, and drizzle with a little extra olive oil.
  4. Let the pizza cool for a minute or two before slicing and serving.

Notes

For a crispier crust, ensure your pizza stone or baking steel is thoroughly preheated. Adjust vegetable quantities to your preference, but avoid overloading the pizza to ensure even cooking.