Description
This Roasted Vegetable Whole Wheat Pizza features a wholesome homemade or store-bought whole wheat crust topped with a colorful mix of roasted eggplant, bell pepper, zucchini, and onion. Enhanced with garlic, mozzarella cheese, and a flavorful pizza sauce, this recipe offers a delicious and nutritious take on classic pizza with a satisfying crispy crust and perfectly roasted vegetable toppings.
Ingredients
Pizza Dough
- 1/2 recipe homemade whole wheat pizza dough (or 1 lb store-bought whole wheat pizza dough)
Vegetables & Toppings
- 1 garlic clove
- 2-3 cups (8-10 ounces weight) thinly sliced mixed fresh vegetables such as eggplant, bell pepper, zucchini, and onion
- 1 Tablespoon (15 ml) olive oil, plus more for pan and brushing on dough
- Sprinkle salt & freshly ground black pepper
- 1 Tablespoon (8 g) cornmeal
- 1/3 cup (42 g) pizza sauce (homemade or store-bought)
- 3/4 cup (90 g) 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 Dough: Follow your whole wheat pizza dough recipe through step 2, allowing the dough to rise as instructed. If using store-bought frozen dough, ensure it is fully thawed before proceeding.
- Roast Vegetables: Preheat oven to 400°F (204°C). On a parchment-lined baking sheet, arrange the garlic clove and sliced mixed vegetables in a single layer. Drizzle with 1 tablespoon olive oil and season lightly with salt and freshly ground black pepper. Roast for about 15 minutes until softened and slightly charred. Remove from the oven.
- Preheat for Pizza Baking: Increase oven temperature to 475°F (246°C). If using a pizza stone, place it in the oven now to preheat. Lightly grease a baking sheet or pizza pan with olive oil or nonstick spray and sprinkle with cornmeal to add crunch and prevent sticking.
- Shape Dough: Once the dough has risen, punch it down to release air bubbles. Divide in half and freeze one half if desired. On a lightly floured surface, gently roll or stretch the dough into a 12-inch diameter circle about 1/2-inch thick. Lift the edges to form a crust lip by pinching the dough. If dough resists stretching, cover and rest for 5-10 minutes. Place dough on prepared pan or cornmeal-dusted pizza peel if using a stone. Cover and rest for 5 minutes.
- Prepare for Toppings: Gently press dents into the dough’s surface with your fingers to prevent bubbling. Lightly brush the dough with olive oil to keep the crust crisp. Finely chop the roasted garlic clove and evenly distribute over the dough.
- Add Toppings: Spread pizza sauce evenly over the dough surface. Sprinkle shredded mozzarella cheese evenly, then arrange the roasted vegetables on top. Add any optional herbs at this stage if desired.
- Bake Pizza: Place the prepared pizza in the oven and bake for 15-16 minutes, or until the crust turns a deep golden brown and the cheese is melted and bubbly.
- Finish & Serve: Remove the pizza from the oven. Sprinkle with optional parmesan cheese and fresh basil if using. Slice while hot and serve immediately. Store leftovers tightly covered in the refrigerator and reheat as preferred.
Notes
- The vegetables roast again during the pizza baking, so initial roasting is to soften and add flavor.
- If dough shrinks while shaping, letting it rest covered helps relax the gluten for easier stretching.
- Cornmeal on the pan or peel adds texture and prevents sticking.
- Freezing half the dough lets you save some for another pizza later.
- Adjust vegetable types seasonally or to your preference.
- A pizza stone improves crust texture but is optional.
- Prep Time: 2 hours 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
