Description
This Roasted Vegetable Whole Wheat Pizza combines a wholesome whole wheat crust with a medley of thinly sliced, roasted fresh vegetables like eggplant, bell pepper, zucchini, and onion. Topped with a flavorful pizza sauce and melted mozzarella cheese, it delivers a deliciously satisfying vegetarian meal with a perfect crispy crust, enhanced by a brush of olive oil and optional fresh herbs.
Ingredients
Scale
Pizza Dough
- 1/2 recipe homemade whole wheat pizza dough (or 1 lb store-bought whole wheat pizza dough)
Roasted Vegetables
- 1 garlic clove
- 2-3 cups (8-10 ounces) thinly sliced mixed fresh vegetables such as eggplant, bell pepper, zucchini, and onion
- 1 Tablespoon (15ml) olive oil, plus more for pan and brushing on dough
- Sprinkle salt & freshly ground black pepper
Assembly and Toppings
- 1 Tablespoon (8g) cornmeal
- 1/3 cup (42g) pizza sauce (homemade or store-bought)
- 3/4 cup (90g) shredded mozzarella cheese
- Optional: 1 Tablespoon shredded parmesan cheese
- Optional: dried basil or oregano (or an Italian seasoning mix)
- Optional: handful fresh basil
Instructions
- Prepare the Dough: Prepare whole wheat pizza dough through step 2 in your dough recipe and let it rise as instructed. If using store-bought frozen dough, ensure it is fully thawed.
- Roast the Vegetables: Preheat oven to 400°F (204°C). On a lined baking sheet, place the garlic clove and thinly sliced vegetables in a single layer. Drizzle with 1 tablespoon olive oil and season with salt and black pepper. Bake until softened and lightly roasted, about 15 minutes. This first roasting softens the vegetables and enhances their flavors.
- Prepare for Baking Pizza: Remove roasted vegetables and increase oven temperature to 475°F (246°C). Place a pizza stone in the oven if available to preheat. Lightly grease a baking sheet or pizza pan and sprinkle the surface with cornmeal for added crunch.
- Shape the Dough: When the dough has risen, punch it down, divide it in half, and freeze one half for later if desired. On a floured surface, shape the dough into a 12-inch circle about 1/2 inch thick. Lift edges to create a rim or lip around the pizza. Rest covered for 5 minutes to relax the dough.
- Prepare the Pizza Base: Use your fingers to make indentations in the dough to avoid bubbling while baking. Lightly brush the dough surface with olive oil to prevent sogginess. Finely chop the roasted garlic clove and distribute evenly over the dough.
- Add Toppings: Spread pizza sauce evenly over the dough, followed by a sprinkle of shredded mozzarella cheese. Arrange the roasted vegetables evenly on top.
- Bake the Pizza: Bake in the preheated oven for 15-16 minutes, or until the crust is a golden brown and the cheese melts and bubbles beautifully.
- Finish and Serve: Remove pizza from the oven and, if desired, sprinkle with parmesan cheese, dried herbs, or fresh basil. Slice immediately and serve hot. Store any leftovers wrapped tightly in the refrigerator and reheat as preferred.
Notes
- This recipe yields one 12-inch pizza, but you can double the dough and toppings to make two pizzas.
- Roasting vegetables beforehand ensures they’re perfectly cooked and flavorful without making the dough soggy.
- Using cornmeal on the baking surface gives the crust a pleasant extra crunch and prevents sticking.
- Allowing the dough to rest during shaping helps it stretch more easily without shrinking.
- For a crispier crust, a pizza stone is recommended but not required.
- Leftover pizza can be refrigerated and makes for delicious next-day reheated meals.
Nutrition
- Serving Size: 1 slice (1/6th of pizza)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
