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Roasted Veggie Pizza

 Roasted Veggie Pizza
A bold, flavorful garlic and basil pesto sauce is an awesome change of pace from traditional tomato-based pizza sauce. Roasted vegetables are a fantastic topping. Whenever I serve it alongside a standard meat pizza, this one's always the first to go!
4 ServingsPrep: 25 min. Bake: 15 min.


  • 8 to 10 medium fresh mushrooms, sliced
  • 1 small onion, sliced
  • 1/2 cup sliced green pepper
  • 1/2 cup sliced sweet red pepper
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon each oregano, thyme and dried rosemary, crushed
  • 1/2 cup coarsely chopped fresh basil
  • 1/4 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • 4 garlic cloves, minced
  • 1 prebaked 12-inch pizza crust
  • 1 large tomato, thinly sliced
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese


  • Place mushrooms, onion and peppers in a roasting pan or baking pan
  • lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and
  • rosemary; drizzle over vegetables and toss to coat. Cover and bake
  • at 400° for 20 minutes.
  • Meanwhile, for sauce, in a food processor, combine the basil, oil,
  • Parmesan cheese and garlic; cover and process until smooth, scraping
  • sides often. Set aside.

2 of 2

Roasted Veggie Pizza (continued)

Directions (continued)

  • Place the crust on an ungreased 12-in. pizza pan. Spread with sauce;
  • top with tomato slices. Sprinkle with mozzarella cheese. Top with
  • roasted vegetables.
  • Bake for 15 minutes or until cheese is melted and bubbly. Yield: 8
  • slices.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.