Pesto Pizza with Roasted Vegetables

Trying to eat more vegetables as your new year’s resolution? You can boil, blanch, or steam them. Our favorite cooking method? Roasting. Roasting vegetables can bring out their sweet and nutty flavor, which pairs perfectly with the pesto on this pizza from The Roasted Vegetable, Revised and Expanded Edition.

Pesto Pizza with roasted vegetables.

Pesto Pizza Ingredients

2 medium-size zucchini, cut into matchsticks
2 medium-size red bell peppers, cut into matchsticks
4 ounces (115 g) mushrooms, trimmed and sliced
2 garlic cloves, minced
3 tablespoons (45 ml) olive oil
Salt and freshly ground black pepper
2 cups (470 ml) pesto, homemade or store-bought
1 pound (455 g) fresh mozzarella cheese, sliced

  1. Prepare the pizza dough and set aside in a warm, draft-free place to rise for about 1 hour, until doubled in bulk.
  2. Meanwhile, preheat the oven to 425°F (220°C, or gas mark 7). Lightly oil a large shallow roasting pan or half sheet pan.
  3. Mound the zucchini, bell peppers, mushrooms, and garlic on the pan. Drizzle the oil over the vegetables and season with salt and pepper. Toss to coat. Arrange in a single layer on the pan.
  4. Roast for 30 to 45 minutes, until the vegetables are well browned and tender, stirring or shaking the pan occasionally for even cooking. Remove from the oven and increase the temperature to 500°F (250°C, or gas mark 10).
  1. Divide the dough into two balls. Lightly oil two 10- or 12-inch (25 or 30 cm) round pizza pans or two 12 x 15-inch (30 x 38 cm) baking sheets. Assemble and bake the pizzas one at a time. Stretch one ball of dough to fit one pan. Spread half the pesto over the dough. Scatter half the vegetables on the pesto and top with about half the mozzarella.
  2. Bake on the bottom rack for 10 to 12 minutes, until the crust is golden.
  3. Meanwhile, assemble the second pizza the same way. Bake when the first pizza is done.
  4. Serve both pizzas warm.

Buy from an Online Retailer






The Roasted Vegetable, Revised and ExpandedIt’s not impossible to make delicious vegetables that even picky eaters will chomp down like candy. The Roasted Vegetable, Revised Edition has 175 recipes to prove it!In The Roasted Vegetable, Revised Edition, Andrea Chesman is back to show home cooks, vegetable lovers, and everyone who loves to cook, how every vegetable imaginable can be oven-roasted to succulent perfection. Even if you (think) you hate vegetables, give Andrea a chance, and she’ll show you how delicious they can be!

This wide-ranging collection of 175 mouthwatering recipes is sure to please even the fussiest eaters. With recipes from simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don’t require a lot of fuss.

This revised edition returns with the exquisite recipes you loved before, and now features 4-color photography to whet every appetite! There’s no need to wait any longer, get your family eating vegetables every night, bring tasty veggies to work in lunches, or boost your own nutrition!