← Back to Search Results
baking, roasting American, Italian
Roasted Vegetable Pizza Topping Recipe-8612

Photo by: Mark Shapiro
Comments: 0


Like lots of topping with every bite of pizza? Try our simplified version — thin, edgeless and filled to the brim!

Yield: Makes topping for one 12-inch (30 cm) pizza


  • 1 tbsp (15 mL) extra virgin olive oil
  • 2 small Italian eggplants, cut into ½-inch (1 cm) cubes
  • 1 large red bell pepper, cut into cut into ½-inch (1 cm) cubes
  • 1 large yellow bell pepper, cut into ½-inch (1 cm) slices
  • 3 cups (about 10 oz/300 g/750 mL) Portobello mushrooms, cut into ½-inch (1 cm) thick slices
  • 4 small zucchini, cut into ½-inch (1 cm) slices
  • 6 cloves garlic, minced
  • 2/3 cup (150 mL) shredded mozzarella cheese
  • ½ cup (125 mL) freshly grated Parmesan cheese
  • 1 partially baked pizza crust


  • Roasting pan


Preheat oven to 425°F (220°C).

1. Measure oil into roasting pan. Add vegetables and garlic. Toss to coat. Roast in preheated oven, turning once, for 10 to 15 minutes or until tender. Do not overcook. Set aside to cool.

2. To assemble, sprinkle half the mozzarella cheese over the partially baked pizza crust. Top with roasted vegetables, remaining mozzarella and Parmesan. Reduce heat to 400°F (200°C) and bake for 12 to 15 minutes or until the topping is bubbly and cheese is melted, lightly browned and heated through. Serve immediately.

Variation: For a stronger cheese combination, try Asiago and Romano.


We like to sprinkle some of the cheese on the crust before topping as this helps the vegetables remain on the pizza.

© 2003 Donna Washburn and Heather Butt

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and does not include does not include pizza crust. For nutritional information on pizza crust, please follow the link above.

136kcal (7%)
147mg (15%)
83mg (138%)
73mcg RAE (2%)
13mg (4%)
163mg (7%)
3g (13%)
6g (10%)
1mg (6%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
flavor Flavor
by Rocco DiSpirito
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?