Description
A wholesome and flavorful roasted vegetable whole wheat pizza, featuring a crispy homemade or store-bought whole wheat crust topped with lightly roasted fresh vegetables, rich mozzarella cheese, and aromatic herbs. This recipe includes detailed steps for preparing the dough, roasting the vegetables, assembling, and baking a delicious 12-inch pizza that’s perfect for a healthy homemade meal.
Ingredients
Scale
Pizza Dough
- 1/2 recipe homemade whole wheat pizza dough (or 1 lb store-bought whole wheat pizza dough)
Vegetables and Toppings
- 1 garlic clove
- 2-3 cups (8-10 ounces weight) thinly sliced mixed fresh vegetables such as eggplant, bell pepper, zucchini, and onion
- 1 Tablespoon (15ml) olive oil, plus more for pan and brushing on dough
- Sprinkle salt & freshly ground black pepper
- 1 Tablespoon (8g) cornmeal
- 1/3 cup (42g) pizza sauce (homemade or store-bought)
- 3/4 cup (90g) shredded mozzarella cheese*
- Optional: 1 Tablespoon shredded parmesan cheese
- Optional: dried basil or oregano (or an Italian seasoning mix)
- Optional: handful fresh basil
Instructions
- Prepare the Dough: Prepare whole wheat pizza dough according to the recipe up to step 2. Let the dough rise as instructed until near the end of the rising time. If using store-bought dough, ensure it is fully thawed before use.
- Roast the Vegetables: Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the garlic clove and thinly sliced vegetables in a single layer on the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle lightly with salt and freshly ground black pepper. Roast the vegetables for about 15 minutes until softened and slightly browned. Remove from oven.
- Preheat Oven & Prepare Pan: Increase oven temperature to 475°F (246°C). If using a pizza stone, place it in the oven to preheat. Lightly grease a baking sheet or pizza pan with olive oil or nonstick spray, and sprinkle the surface lightly with cornmeal to enhance crust crunch and flavor.
- Shape the Dough: Once the dough has risen, punch it down to release air bubbles. Divide the dough in half, freeze one half for another use, and flatten the other half on a lightly floured surface into a 12-inch circle about 1/2 inch thick. Lift edges and pinch to create a lip around the pizza. Cover and let rest for 5 minutes to relax the dough.
- Prepare the Pizza Base: Using your fingers, gently press dents into the dough surface to prevent bubbling during baking. Brush the dough lightly with olive oil to prevent sogginess. Finely chop the roasted garlic clove and spread evenly over the dough. Spread pizza sauce evenly on top.
- Add Toppings: Sprinkle shredded mozzarella cheese evenly over the sauce. Arrange the roasted vegetables over the cheese evenly. Add optional parmesan cheese, and sprinkle dried herbs if using.
- Bake the Pizza: Bake in the preheated 475°F (246°C) oven for 15-16 minutes until the crust is golden brown and cheese is melted and bubbling.
- Finish and Serve: Remove the pizza from the oven. Optionally sprinkle fresh basil and additional parmesan cheese. Slice and serve immediately. Store leftovers tightly covered in the refrigerator and reheat as desired.
Notes
- This recipe yields one 12-inch pizza. To make two pizzas, double the dough and toppings.
- You can use either homemade or store-bought whole wheat dough. If storing half the dough, freeze it according to the dough recipe instructions.
- Roasting the vegetables partially before baking ensures tender, flavorful toppings without soggy crust.
- Using cornmeal on the baking surface adds texture and keeps the crust from sticking.
Nutrition
- Serving Size: 1/4 pizza (about 3-inch slice)
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
