Herb-Roasted Vegetable Pizza
A vibrant pizza loaded with roasted vegetables and aromatic herbs, ideal for a light yet satisfying meal. This italian-inspired pizza ready in about 95 minutes pairs high-gluten flour, warm water, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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
- 300g high-gluten flour
- 180ml warm water
- 6g granulated sugar
- 3.5g active dry yeast
- 6g sea salt
- 12g olive oil
- 100g zucchini
- 100g bell pepper
- 100g cherry tomatoes
- 50g red onion
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 120g mozzarella cheese
Instructions
- Step 1: Prepare dough: In a large bowl, combine 300g high-gluten flour, 180ml warm water, 6g granulated sugar, and 3.5g active dry yeast. Mix until shaggy, then add 6g sea salt and 12g olive oil. Knead for 10 minutes until smooth, cover, and let rise for 1 hour.
- Step 2: Roast vegetables: Preheat oven to 200°C (390°F). Toss 100g sliced zucchini, 100g sliced bell pepper, 100g halved cherry tomatoes, and 50g thinly sliced red onion with 15ml olive oil, 1/2 tsp dried rosemary, and 1/2 tsp dried thyme. Spread on a baking sheet and roast for 20 minutes until tender.
- Step 3: Preheat oven to 220°C (425°F) with a pizza stone. Punch down dough and roll into a 30cm x 20cm rectangle on a floured surface.
- Step 4: Transfer dough to a parchment-lined baking sheet. Spread roasted vegetables evenly over dough, leaving a 1cm border. Top with 120g shredded mozzarella.
- Step 5: Bake for 12-15 minutes until crust is golden and cheese is melted and bubbly.
Frequently asked questions
How long does Herb-Roasted Vegetable Pizza take to make?
Total time is about 95 minutes (80 min prep + 15 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 Herb-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 Herb-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 Herb-Roasted Vegetable Pizza for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Herb-Roasted Vegetable Pizza?
Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This recipe made the most delicious pizza I've ever had!
- ★★★★★
The herbs were perfectly roasted, and the pizza was a hit with my kids!
- ★★★★☆
Loved the vegetable selection, but the crust was a bit soggy on the bottom.
