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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
- ★★★★★
Perfect for date night—simple, elegant, and everyone raved about the tangy mozzarella pairing.
- ★★★★★
Sheet pan convenience at its finest. The buffalo mozzarella melted perfectly over the veggies!
