Description
This Roasted Vegetable Whole Wheat Pizza is a wholesome and flavorful homemade pizza featuring a nutritious whole wheat dough base topped with a medley of thinly sliced roasted fresh vegetables, garlic, tomato sauce, and melty mozzarella cheese. Perfectly roasted vegetables enhance the pizza’s depth of flavor while the whole wheat crust provides a satisfying and healthier alternative to traditional white dough pizzas. Ideal for a comforting homemade meal that balances wholesome ingredients and delicious taste.
Ingredients
Scale
Pizza Dough
- 1/2 recipe homemade whole wheat pizza dough (or 1 lb store-bought whole wheat pizza dough)
Vegetables & 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, dried basil or oregano (or an Italian seasoning mix), handful fresh basil
Instructions
- Prepare Dough: Prepare the whole wheat pizza dough through step 2 of your dough recipe, then let it rise as instructed in step 3. If using store-bought frozen dough, ensure it’s fully thawed.
- Roast Vegetables: While the dough rises, preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat. Arrange the garlic clove and thinly sliced vegetables in a single layer, drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for about 15 minutes until softened and lightly browned.
- Preheat Oven for Baking Pizza: Remove vegetables from the oven and increase the temperature to 475°F (246°C). If using, place a pizza stone in the oven to preheat. Lightly grease a baking sheet or pizza pan and sprinkle cornmeal evenly to prevent sticking and add texture.
- Shape the Dough: Once the dough has risen, punch it down to release air bubbles. On a floured surface, gently form the dough into a 12-inch circle about 1/2-inch thick, creating a rim by pinching edges up. Place on prepared pan or cornmeal-dusted pizza peel if using a pizza stone. Cover lightly and let rest 5 minutes.
- Assemble the Pizza: Press small dents into the dough surface to prevent bubbling. Lightly brush dough with olive oil. Chop the roasted garlic and distribute evenly on dough, spread pizza sauce over the surface, sprinkle with shredded mozzarella cheese, then arrange roasted vegetables on top.
- Bake the Pizza: Bake for 15-16 minutes until the crust is golden brown and cheese is melted and bubbling.
- Finish and Serve: After removing from oven, optionally sprinkle with parmesan cheese, dried or fresh herbs, and fresh basil. Slice and serve immediately. Store leftovers tightly covered in the refrigerator and reheat as desired.
Notes
- Vegetables can vary according to season or preference, but choosing thin slices helps them roast evenly and cook fully during baking.
- The optional parmesan cheese and fresh herbs add additional savory flavor and freshness to the pizza.
- If dough shrinks when stretching, cover it and rest 5-10 minutes before continuing to shape for best results.
- Using cornmeal on the baking surface prevents sticking and adds a desirable crunchy texture to the crust bottom.
- Leftover dough can be frozen for future use following your dough recipe’s freezing instructions.
Nutrition
- Serving Size: 1 slice (1/6 of pizza)
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
