Description
A wholesome and flavorful roasted vegetable pizza made with nutritious whole wheat dough, topped with a medley of roasted fresh vegetables, mozzarella cheese, and savory pizza sauce. This recipe delivers a homemade pizza experience that balances the goodness of whole grains and fresh veggies with classic Italian flavors.
Ingredients
Scale
Pizza Dough
- 1/2 recipe homemade whole wheat pizza dough (or 1 lb store-bought whole wheat pizza dough)
Vegetables and 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 (15ml) olive oil, plus more for pan and brushing on dough
- Sprinkle salt & freshly ground black pepper
- 1 Tablespoon (8g) cornmeal
- 1/3 cup (42g) pizza sauce (homemade or store-bought)
- 3/4 cup (90g) shredded mozzarella cheese
- Optional: 1 Tablespoon shredded parmesan cheese, dried basil or oregano (or Italian seasoning mix), handful fresh basil
Instructions
- Prepare the Dough: Prepare your whole wheat pizza dough according to your recipe up to the dough rising phase. If using store-bought dough, let it thaw fully. Let the dough rise as instructed.
- Roast Vegetables: While the dough is rising, preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat. Place the garlic clove and thinly 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 soft and slightly browned. Remove from oven.
- Preheat for Pizza Baking: Increase the oven temperature to 475°F (246°C). If you have a pizza stone, put it in the oven now to preheat. Lightly grease a baking sheet or pizza pan and sprinkle with cornmeal to add crunch to the crust.
- Shape the Dough: Once the dough has risen, punch it down to remove air bubbles. Divide if needed and freeze half if desired. On a floured surface, gently flatten the dough into a 12-inch circle about 1/2 inch thick. Lift and pinch the edges to create a rim. Rest the shaped dough for 5 minutes, covered lightly.
- Prepare the Dough Surface: Use your fingers to poke dents into the dough to stop bubbling. Brush lightly with olive oil to prevent sogginess. Chop the roasted garlic and sprinkle it evenly over the dough.
- Assemble the Pizza: Evenly spread the pizza sauce on top of the dough. Sprinkle with shredded mozzarella cheese, then arrange the roasted vegetables over the cheese layer.
- Bake the Pizza: Bake the assembled pizza for 15-16 minutes until the crust is golden brown and the cheese is melted and bubbly.
- Finish and Serve: Remove from oven. If desired, sprinkle with parmesan cheese, fresh basil, and dried herbs. Slice immediately and serve. Store leftovers refrigerated and reheat as preferred.
Notes
- This recipe makes one 12-inch pizza. For multiple pizzas, simply double the dough and toppings.
- Using cornmeal on the baking surface adds crunch and flavor to the crust.
- Light roasting the vegetables before baking prevents sogginess and enhances their flavor.
- You can customize toppings by adding your favorite vegetables or herbs.
- Leftover dough can be frozen for later use following your dough recipe’s freezing instructions.
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
