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Roasted Vegetable Pizza Topping

These veggie pizza toppings are a step above the rest.

Updated April 24, 2019
This image courtesy of Mark T. Shapiro

Editor's Note: If you're a pizza aficionado who prefers a toppings-heavy crust-to-toppings ratio, you're going to love this tasty homemade pizza recipe. Topped with impressive layers of eggplant, peppers, mushrooms, and zucchini, this classic Italian dish is a hearty way to go vegetarian on pizza night. Foodies looking for the perfect combo of veggie pizza toppings will not be disappointed in this made for the marinara medley of green, yellow, and purple veggies. The secret to getting this pizza crusty and crunchy? Baking the crust just a little bit before putting the pizza in the oven. Consider making your own pizza crust for this recipe. New York style pizza crust works great for this thin crust wonder.

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

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


Cooking MethodBaking, Roasting

CostModerate

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Game Day

Recipe CourseMain Course

Dietary ConsiderationGluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

EquipmentBaking/gratin Dish

MealDinner

Taste and TextureBubbly, Cheesy, Crunchy, Savory

Type of DishPizza

Ingredients

  • 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

Instructions

  1. Preheat oven to 425°F (220°C).

  2. 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.

  3. 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.

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

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