Roasted Vegetable Pizza


I love pizza! Can you tell? I seem to post a lot of pizza recipes, but they rarely have meat. I prefer my pizzas loaded with veggies. Of course I do love a good pepperoni pizza as well. Usually those are what I order when someone else is making my pizza

I was shopping at my local produce stand when I noticed that had a big bin of  $1 bags of veggies. They had a few bags with red peppers in them. We’re talking 4-5 red peppers per bag for $1! Holy cow I was in heaven. They were damaged and starting to go bad, but I was going to roast them anyways I didn’t care. I brought them home along with some huge portabellas and a Vidalia onion not yet sure what I was going to do with them. I survey my fridge and saw there was pizza dough, mozzarella cheese, and sauce, roasted veggie pizza was born. You could roast any other veggies you would like for toppings, but these make a great combination.

If you happen to find red peppers at a great price, even if they are slightly damaged buy them, bring them home and roast them. Peel and remove seeds and place them in individual freezer bags. You then have roasted red peppers anytime you need. Keep for 6-8 months in the freezer.


Roasted Vegetable Pizza

Serves 6


  • Prepared pizza dough
  • Marinara sauce from a jar or homemade (see recipe on naan pizza post)
  • Fresh mozzarella
  • 2 Portobello mushrooms
  • 1 large Vidalia onion, thickly sliced
  • 1 red pepper
  • 2 tbsp olive oil
  • Pinch of salt and pepper


1. Preheat broiler on high setting. Line a baking sheet with foil.

2. Clean all veggies. In a small bowl mix olive oil, salt, and pepper. Brush on all sides of the vegetables.

3. Place vegetables on baking sheet and place under broiler. Watch them carefully. After about 3-5 minutes flip over the mushrooms using thongs. Rotate the pepper so it gets evenly blacked on all sides. The onions will take the longest; allow them to begin getting dark marks before flipping.

4. When mushrooms have cooked for an additional 3-5 minutes, remove from oven. Continue rotating the pepper, and check the onions. Flip the onions once they are beginning to brown and allow to cook additional time on the other side. Remove once browned on each side. Once the pepper is evenly roasted remove from oven and place in a glass bowl. Cover with plastic wrap and allow to sit 15-20 minutes until able to handle.

5. Peel the skin off of the red pepper, remove top, and discard the seeds.

6. Chop all vegetables and slice mozzarella cheese.

7. Precook pizza crust 5 minutes according to package.

8. Top with marinara, slices of fresh mozzarella, and chopped veggies. Bake for an additional 10-12 minutes until cheese is bubbly.

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