Thin-Crust Roman-Style Pizza with Roasted Vegetables and Pesto Drizzle

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A crisp, thin Roman-style pizza loaded with colorful roasted vegetables and finished with a fragrant basil pesto drizzle. This Italian-inspired pizza recipe (vegetarian), ready in about 140 minutes, pairs all-purpose flour, water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 300 g all-purpose flour
• 180 ml water
• 4 g active dry yeast
• 6 g salt
• 20 ml olive oil
• 1 medium zucchini, sliced thin
• 1 medium red bell pepper, sliced
• 1 small eggplant, cubed
• 100 g cherry tomatoes
• 3 tbsp prepared basil pesto
• 150 g mozzarella cheese, shredded
• to taste salt and pepper

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Instructions

1. Step 1: In a bowl, dissolve 4 g active dry yeast in 180 ml warm water, then mix in 300 g all-purpose flour and 6 g salt, stirring until a dough forms. Add 20 ml olive oil and knead on a floured surface for about 8 minutes until smooth.
2. Step 2: Place dough in an oiled bowl, cover with cling wrap, and let rise at room temperature for 1.5 hours until doubled.
3. Step 3: Preheat oven to 475°F (245°C) and toss 1 sliced zucchini, 1 sliced red bell pepper, 1 small cubed eggplant, and 100 g cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until tender.
4. Step 4: Roll out the dough thinly into a 12-inch oval and transfer onto a parchment-lined baking tray.
5. Step 5: Spread 150 g shredded mozzarella evenly over the dough, then top with the roasted vegetables.
6. Step 6: Bake the pizza in the preheated oven for 12-14 minutes until the crust is crisp and golden.
7. Step 7: Remove from oven and spoon 3 tbsp prepared basil pesto in small dollops across the pizza before slicing and serving.