Rosemary-Roasted Vegetable Pizza
A visually striking pizza featuring a circular arrangement of roasted seasonal vegetables, fragrant rosemary, and garlic on a crisp crust. This italian-inspired sheet pan ready in about 45 minutes pairs (12-inch) ball pizza dough, olive oil, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 (12-inch) ball pizza dough
- 1 tbsp olive oil
- 1/4 cup, chopped fresh rosemary
- 3 cloves, minced garlic
- 1/2 cup, halved cherry tomatoes
- 1/2 cup, thinly sliced red onion
- 1/2 cup, sliced 1/4 inch thick zucchini
- 1/2 cup, sliced 1/4 inch thick bell pepper
- 1/2 cup, shredded mozzarella cheese
- 2 tbsp, grated Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Roll pizza dough on a floured surface to a 12-inch circle, then transfer to a parchment-lined baking sheet.
- Step 2: Brush dough with 1 tbsp olive oil, then sprinkle with 1/4 cup chopped rosemary, 3 minced garlic cloves, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 3: Arrange 1/2 cup halved cherry tomatoes, 1/2 cup sliced red onion, 1/2 cup zucchini slices, and 1/2 cup bell pepper slices in a concentric circular pattern, leaving a 1-inch border around the edge.
- Step 4: Bake 15 minutes, then sprinkle with 1/2 cup mozzarella and 2 tbsp Parmesan. Continue baking 8-10 minutes until cheese melts and vegetables are tender with golden edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rosemary-Roasted Vegetable Pizza take to make?
Total time is about 45 minutes (20 min prep + 25 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 Rosemary-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 (12-inch) ball pizza dough from drying out.
Can I substitute ingredients in Rosemary-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 Rosemary-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 Rosemary-Roasted Vegetable Pizza?
Italian sheet pan 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
- ★★★★★
Absolutely wonderful.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
