Description
This wholesome roasted vegetable whole wheat pizza features a crisp, flavorful crust made from whole wheat dough topped with a medley of tender roasted vegetables, rich tomato sauce, and melted mozzarella cheese. Perfectly roasted eggplant, bell pepper, zucchini, and onions come together for a delicious, nutritious homemade pizza experience ideal for a satisfying meal.
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
- Salt & freshly ground black pepper, to taste
Additional Ingredients
- 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, dried basil or oregano (or Italian seasoning mix), handful fresh basil
Instructions
- Prepare the Dough: Prepare the whole wheat pizza dough according to your recipe or thaw your store-bought dough. Allow it to rise as instructed. Towards the end of the rising time, proceed to the next step of roasting the vegetables.
- Roast the Vegetables: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the garlic clove and sliced vegetables in a single layer on the sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for about 15 minutes until softened and slightly browned.
- Prepare Oven and Baking Surface: Remove the vegetables and increase oven temperature to 475°F (246°C). If using a pizza stone, place it in the oven to preheat. Lightly grease a baking sheet or pizza pan with olive oil or nonstick spray, then sprinkle cornmeal evenly over the surface to ensure a crisp crust.
- Shape the Dough: Punch down the risen dough to release air bubbles. On a floured surface, flatten the dough into a 12-inch circle about 1/2 inch thick. Transfer to the prepared pan or pizza peel dusted with cornmeal if using a stone. Create a rim around the edge by pinching the dough up. Cover lightly and let rest for 5 minutes. Prevent bubbles by pressing your fingers into the dough surface.
- Assemble the Pizza: Brush the dough lightly with olive oil to prevent sogginess. Chop the roasted garlic and distribute evenly over the dough. Spread pizza sauce over the surface, sprinkle with mozzarella cheese, then arrange the roasted vegetables on top evenly.
- Bake the Pizza: Bake in the oven for 15-16 minutes or until the crust is golden brown and cheese is melted and bubbling.
- Garnish and Serve: Remove from oven and, if desired, sprinkle with parmesan cheese, fresh basil, and dried herbs. Slice and serve immediately. Store any leftovers tightly covered in the refrigerator and reheat as preferred.
Notes
- This recipe yields one 12-inch pizza; double the dough and toppings for two pizzas.
- Roasted vegetables may cook further during the pizza baking, so do not over-roast initially.
- If dough shrinks while stretching, let it rest covered for 5-10 minutes before continuing.
- Using cornmeal on the baking surface adds extra crunch and flavor to the crust.
- Leftover pizza can be refrigerated and reheated, maintaining its flavor and texture.
Nutrition
- Serving Size: 1 slice (assuming 8 slices per pizza)
- Calories: 180
- Sugar: 3g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
