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Roasted Vegetable Pizza With a Crisp Par-Baked Crust for Easy Weeknight Dinners Pinterest recipe pin

Crisp Crust Roasted Vegetable Pizza

A balanced roasted vegetable pizza with caramelized veggies, a par-baked crust for crispness, and simple substitutions for real-life cooking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings (one 12-inch pizza)
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12- inch pizza dough store-bought or homemade, about 10–12 ounces
  • 1 tablespoon olive oil divided
  • 1 small red bell pepper sliced (about 4 ounces)
  • 1 small zucchini cut into 1/4-inch half-moons (about 6 ounces)
  • 1/2 medium red onion thinly sliced (about 3 ounces)
  • 8 ounces cherry tomatoes halved
  • 1/3 cup pizza sauce or 1/3 cup crushed tomatoes seasoned with 1/4 teaspoon salt
  • 8 ounces shredded mozzarella cheese
  • 1/2 teaspoon kosher salt divided
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • Handful fresh basil leaves torn, for finishing
Optional toppings
  • 3 ounces goat cheese crumbled (optional)
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • 1 Rimmed baking sheet for roasting vegetables
  • 1 12-inch pizza stone or rimmed baking sheet, preheated
  • 1 Pizza peel or parchment paper for transfer

Method
 

Roast the vegetables
  1. Preheat oven to 425°F and line a rimmed baking sheet with parchment; toss bell pepper, zucchini, red onion, and cherry tomatoes with 2 teaspoons olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and dried oregano, spread in a single layer, and roast 20–25 minutes until edges caramelize, stirring once.
Par-bake the crust
  1. Stretch or roll the pizza dough to a 12-inch circle on a floured surface and transfer to a pizza peel dusted with cornmeal or a parchment-lined rimmed baking sheet; preheat a pizza stone or rimmed baking sheet in the oven, then par-bake the crust 5–7 minutes until the surface is set but not browned.
  2. Brush the par-baked crust lightly with 1 teaspoon olive oil to create a moisture barrier, then spread 1/3 cup pizza sauce in a thin, even layer leaving a 1/2-inch border.
Assemble and bake
  1. Sprinkle 8 ounces shredded mozzarella evenly over the sauced crust, distribute the roasted vegetables across the cheese, add optional goat cheese if using, and return the pizza to the oven; bake at 425°F for 8–12 minutes, rotating halfway, until cheese is melted and edges are golden.
  2. Remove the pizza and let rest 3–4 minutes, scatter torn fresh basil over the top, slice, and serve.

Notes

Roasting the vegetables ahead (up to 2 days) saves time; pat wet veggies dry if using mushrooms or eggplant. Par-baking the crust 5–7 minutes prevents a soggy center—don’t skip it. For a white version, replace sauce with a thin ricotta smear and omit cherry tomatoes.