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 recipe, ready in about 40 minutes, pairs sourdough pizza dough, zucchini diced, red bell pepper diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 3, 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.

Prep: 25 min Cook: 15 min Serves 3 Italian cuisine 600 cal/serving
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Ingredients

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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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

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 sourdough pizza dough from drying out.

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.

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