Buffalo Mozzarella and Roasted Vegetable Pizza
A classic Italian-inspired pizza featuring creamy buffalo mozzarella and a medley of roasted seasonal vegetables on a perfectly crisp crust. This italian-inspired sheet pan (vegetarian) ready in about 59 minutes pairs high-gluten flour, water, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 125g high-gluten flour
- 65g water
- 10g unsalted butter
- 10g granulated sugar
- 2g fine sea salt
- 150g buffalo mozzarella
- 100g zucchini
- 80g red bell pepper
- 15g olive oil
- 5g dried oregano
Instructions
- Step 1: Preheat oven to 220°C (428°F) with a pizza stone inside for 30 minutes. Mix 125g high-gluten flour, 65g water, 10g unsalted butter, 10g granulated sugar, and 2g fine sea salt until a smooth dough forms, then rest for 30 minutes.
- Step 2: Roll dough into a 23cm circle on a floured surface. Transfer to parchment paper. Brush 15g olive oil over dough, then sprinkle 5g dried oregano.
- Step 3: Slice 100g zucchini and 80g red bell pepper into 0.5cm thick rounds. Arrange evenly over dough, leaving 1cm border. Top with 150g buffalo mozzarella slices.
- Step 4: Bake on preheated stone for 12-14 minutes until crust edges are golden and cheese bubbles. Let rest 3 minutes before slicing.
Frequently asked questions
How long does Buffalo Mozzarella and Roasted Vegetable Pizza take to make?
Total time is about 59 minutes (45 min prep + 14 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Buffalo Mozzarella and Roasted Vegetable Pizza?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep high-gluten flour from drying out.
Can I substitute ingredients in Buffalo Mozzarella and Roasted Vegetable Pizza?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Buffalo Mozzarella and Roasted Vegetable Pizza for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Buffalo Mozzarella and Roasted Vegetable Pizza vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So much flavor in one sheet pan. The veggies caramelized beautifully with the mozzarella.
- ★★★★★
Made it for game day, and the roasted peppers with buffalo cheese was a hit!
- ★★★★★
Perfect for date night—simple, elegant, and everyone raved about the tangy mozzarella pairing.
