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

By · Reviewed by AislePrompt Editorial · ·

A crisp, thin Roman-style pizza loaded with colorful roasted vegetables and finished with a fragrant basil pesto drizzle. This italian-inspired pizza (vegetarian) ready in about 140 minutes blends all-purpose flour, water, active dry yeast 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 480 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: 120 min Cook: 20 min Serves 3 Italian cuisine 480 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Thin-Crust Roman-Style Pizza with Roasted Vegetables and Pesto Drizzle take to make?

Total time is about 140 minutes (120 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Thin-Crust Roman-Style Pizza with Roasted Vegetables and Pesto Drizzle?

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

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

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

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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