Roasted Vegetable Pizza Topping
These veggie pizza toppings are a step above the rest.
125 Best Gluten-Free Recipes
Published by Robert Rose
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
Total Timeunder 1 hour
OccasionCasual Dinner Party, Game Day
Recipe CourseMain Course
Dietary ConsiderationGluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureBubbly, Cheesy, Crunchy, Savory
Type of DishPizza
- 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
Even More Pizza Recipes!
Check out our impressive collection of pizza recipes for even more tasty recipes like this upscale pizza recipe from Wolfgang Puck, Grilled Portabella Mushroom Pizza
Preheat oven to 425°F (220°C).
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.
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.
More Gluten Free Recipes from Heather Butt & Donna Washburn
This tasty recipe is featured in the the comprehensive collection of 125 Best Gluten-Free Recipes. Check out more of the celiac friendly recipes from this cookbook below.
1. Hazelnut Pastry
2. Fresh Peach Dessert Sauce
3. Cranberry Orange Muffins
4. Batter-Fried Fish
5. Banana Seed Bread
6. Grilled Chicken Mandarin Salad with Sweet-and-Sour Dressing
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2003 Donna Washburn and Heather Butt