Roasted-Vegetable Pizza

Roasting the vegetables adds a robust flavor in this quick and easy pizza recipe.

Yield: 6 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 27%
  • Fat: 8.8g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 10g
  • Carbohydrate: 40.2g
  • Fiber: 2.8g
  • Cholesterol: 16mg
  • Iron: 2mg
  • Sodium: 539mg
  • Calcium: 208mg


  • 1 (10-ounce) can refrigerated pizza crust dough
  • Vegetable cooking spray
  • 1 tablespoon fresh or 1 teaspoon dried thyme leaves
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 4 small red potatoes, each cut into 8 wedges
  • 4 garlic cloves, thinly sliced
  • 1 small yellow squash, cut into 1/4-inch slices
  • 1 small red bell pepper, cut into 2-inch pieces
  • 1 small sweet onion, cut into 12 wedges
  • 1 1/4 cups (5 ounces) shredded sharp provolone cheese


  1. Preheat oven to 425°.
  2. Unroll pizza dough onto a large baking sheet coated with cooking spray; fold under edges of dough to form an 11-inch circle. Bake at 425° for 7 minutes; set aside.
  3. Preheat oven to 500°.
  4. Combine thyme and next 8 ingredients (thyme through onion) in a bowl; toss well. Place vegetable mixture in a 13 x 9-inch baking dish. Bake at 500° for 15 minutes, stirring halfway through cooking time.
  5. Reduce oven temperature to 425°. Sprinkle half of cheese over prepared pizza crust. Arrange roasted vegetables over cheese, and top with remaining half of cheese. Bake at 425° for 12 minutes or until crust is lightly browned.
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