Sourdough Pizza al Taglio with Seasonal Roasted Vegetables and Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rectangular Roman-style sourdough pizza topped with a colorful medley of roasted seasonal vegetables and vibrant basil pesto. This italian-inspired pizza ready in about 40 minutes blends sourdough pizza dough, zucchini diced, red bell pepper diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 600 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 25 min Cook: 15 min Serves 3 Italian cuisine 600 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat your oven to 475°F (245°C). Toss 80 g diced zucchini, 80 g diced red bell pepper, 80 g diced eggplant, and 100 g halved cherry tomatoes with 2 tbsp extra virgin olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Spread vegetables on a baking sheet and roast for 15 minutes until tender and caramelized.
  2. Step 2: Roll out 350 g sourdough pizza dough into a 12x8 inch rectangular shape on a sheet pan lined with parchment paper. Drizzle 1 tbsp extra virgin olive oil over the dough and spread evenly.
  3. Step 3: Dollop 4 tbsp basil pesto in spoonfuls over the dough, then distribute the roasted vegetables evenly on top.
  4. Step 4: Crumble 100 g goat cheese over the vegetables.
  5. Step 5: Bake in the oven for 12-15 minutes until the crust is golden and the cheese has softened.
  6. Step 6: Remove from oven, let cool for 3 minutes, then cut into rectangular slices and serve warm.

Frequently asked questions

How long does Sourdough Pizza al Taglio with Seasonal Roasted Vegetables and Pesto take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sourdough Pizza al Taglio with Seasonal Roasted Vegetables and Pesto?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sourdough Pizza al Taglio with Seasonal Roasted Vegetables and Pesto?

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 Sourdough Pizza al Taglio with Seasonal Roasted Vegetables and Pesto for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sourdough Pizza al Taglio with Seasonal Roasted Vegetables and Pesto?

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.

Related recipes