How to Make Roasted Vegetable Pizza with Homemade Pesto

Simple Summary

This Roasted Vegetable Pizza with Pesto combines the rich flavors of oven-roasted veggies with a vibrant homemade pesto sauce, all atop a crispy pizza crust for a delicious and colorful meal.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 pound pizza dough (store-bought or homemade)
• 2 cups mixed vegetables (1/2 red bell pepper, 1/2 zucchini, 1/4 eggplant, 1/2 red onion), sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup homemade pesto sauce (recipe below)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

For the pesto:

• 2 cups fresh basil leaves
• 1/3 cup pine nuts
• 2 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• Salt to taste

Instructions

1. Preheat the oven to 425°F (220°C).

2. Prepare the pesto: In a food processor, combine basil, pine nuts, garlic, and Parmesan. Pulse until coarsely chopped. With the processor running, slowly add olive oil in a steady stream. Season with salt to taste. Set aside.

3. Toss the sliced vegetables with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, until tender and lightly caramelized.

4. While vegetables are roasting, roll out the pizza dough on a floured surface to fit a 14-inch pizza pan or baking sheet.

5. Transfer the dough to the pan and brush with the remaining 1 tablespoon of olive oil.

6. Spread the pesto sauce evenly over the dough, leaving a 1/2-inch border around the edges.

7. Sprinkle half of the mozzarella cheese over the pesto.

8. Arrange the roasted vegetables evenly over the cheese.

9. Top with the remaining mozzarella and Parmesan cheese.

10. Bake the pizza for 15-18 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

11. Remove from the oven and let cool for 5 minutes before slicing and serving.

Chef's Notes

• For a crispier crust, preheat a pizza stone in the oven and slide the pizza onto it for baking.
• Feel free to customize the vegetable mix based on your preferences or what's in season.
• Leftover pesto can be stored in an airtight container in the refrigerator for up to a week, or frozen for up to 3 months.
• For a vegan option, use a dairy-free cheese alternative and replace the Parmesan in the pesto with nutritional yeast.

Nutritional Info

Per serving (1/4 of pizza): Approximately 550 calories, 20g protein, 35g fat (mostly healthy fats from olive oil and nuts), 45g carbohydrates. This pizza is a good source of vitamins A and C from the vegetables, and calcium from the cheeses.

Serving Suggestions

Serve this Roasted Vegetable Pizza with Pesto as a main course for dinner, paired with a crisp arugula salad dressed with lemon vinaigrette. For a complete Italian-inspired meal, start with a small serving of minestrone soup. A glass of medium-bodied red wine like Chianti complements the roasted vegetables nicely. For a non-alcoholic option, try a sparkling water with a splash of lemon. Garnish the pizza with fresh basil leaves just before serving for an extra pop of color and flavor.