Description
This Roasted Vegetable Whole Wheat Pizza combines a hearty whole wheat crust with a colorful medley of oven-roasted vegetables and melted mozzarella cheese. The homemade dough offers a wholesome base, while the roasted garlic and Italian seasonings add layers of flavor. Perfectly crispy crust and tender veggies make this pizza a satisfying, nutritious meal for any night of the week.
Ingredients
Scale
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 (15ml) olive oil, plus more for pan and brushing on dough
- Sprinkle salt & freshly ground black pepper
- 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 Dough: Follow the whole wheat pizza dough recipe through step 2, allowing it to rise as directed. If using store-bought dough, ensure it is fully thawed before proceeding.
- Roast Vegetables: Preheat oven to 400°F (204°C). On a large baking sheet lined with parchment or a silicone mat, spread out the garlic clove and thinly sliced vegetables in a single layer. Drizzle with 1 tablespoon olive oil and lightly season with salt and pepper. Bake for about 15 minutes until vegetables are softened and slightly roasted.
- Preheat Oven for Baking: Once vegetables are done, remove them and increase the oven temperature to 475°F (246°C). If you have a pizza stone, place it in the oven now to preheat. Lightly grease a baking sheet or pizza pan with nonstick spray or olive oil and sprinkle with cornmeal.
- Shape the Dough: Punch down the risen dough to release air bubbles. On a floured surface, gently flatten the dough into a 12-inch disc using your hands or a rolling pin. Place onto the prepared pan or a cornmeal-dusted baker’s peel if using a pizza stone. Pinch edges to form a crust lip and cover lightly, letting it rest for 5 minutes.
- Prepare for Topping: Use your fingers to gently create dents in the dough surface to prevent bubbles. Brush the dough lightly with olive oil to prevent sogginess. Finely chop the roasted garlic and spread evenly over the dough.
- Add Sauce and Toppings: Spread pizza sauce evenly over the dough. Sprinkle with shredded mozzarella cheese and then evenly arrange the roasted vegetables on top.
- Bake the Pizza: Bake in the preheated oven for 15-16 minutes until the crust is a deep golden brown and the cheese is melted and bubbly.
- Finish and Serve: Remove pizza from oven. If desired, sprinkle with parmesan cheese, dried herbs, and fresh basil. Slice while hot and serve immediately. Store leftovers tightly covered in the refrigerator and reheat as preferred.
Notes
- Use mixed vegetables like eggplant, bell pepper, zucchini, and onion for balanced flavors and textures.
- Roasting vegetables before baking the pizza prevents soggy crust and enhances vegetable flavor.
- If dough shrinks while shaping, rest it for 5-10 minutes before continuing.
- Freezing half of the dough dough after punching down saves time for future pizzas.
- Brushing dough with olive oil inhibits sogginess from toppings.
- Use cornmeal on the pan or peel for added crunch to the crust bottom.
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg
