If you love pizza but feel intimidated to make it yourself, try this easy roasted veggie pizza with a fabulous, crisp, crust that requires no kneading, no rolling and less than 10 minutes hands-on time!
When I walked into our local grocery the other day and saw gorgeous, multi-hued bell peppers for 78 cents each and beautiful zucchini and summer squash, super fresh and piled high in a lovely display, I couldn’t resist filling my basket. After all, they were all calling my name! I also added a sack of red onions and a recipe idea began to evolve. This easy roasted veggie pizza is the result and I hope you love it as much as we do!
I love that this pizza is super easy. In fact, it’s so easy that it qualifies for The Café’s Ridiculously Easy category. What does that mean? If you’re new to The Café, we have a whole collection with the label “Ridiculously Easy” and these recipes must have certain characteristics to earn that prestigious moniker:
- A recipe that takes minimal effort and minimal hands-on time to put together. (Resting, rising or chilling time is not taken into consideration.)
- It’s also one that produces fabulous, super delicious results, ie – results that “appear” to have taken lots of time, talent, prowess and/or hard work.
- Ridiculously easy recipes have to work well on those busy days when time is short and expectations are high.
- And last, ridiculously easy recipes are perfect for entertaining, mostly because of the first two characteristics. They take the stress out of dinner parties and gatherings of families and/or friends and allow you more time to enjoy your guests. Bottom line? They are super simple, something anyone can do.
Speaking of ridiculously easy, I adapted my Ridiculously Easy Focaccia Bread recipe for the crust for this pizza. We’ve received tons of comments from readers who had never made bread before and couldn’t believe the delicious results they had with this super simple recipe. It’s a matter of stirring together (no mixer) flour, yeast, salt and water in a bowl. You cover the bowl and let it rise overnight, then transfer the dough to baking pans in the morning. One more rise and it’s ready to go into the oven and fill the kitchen with a heavenly aroma.
The crust turns out super crisp and delicious. A bit of olive oil in the pan before adding the dough does magic in keeping the crust from being soggy. It’s definitely a pick-up-a-piece-and-enjoy pizza rather than a soggy, eat-with-a-fork variety!
This easy roasted veggie pizza crust is made the same way. Except there’s no overnight rise with this one. Just give it about 45 minutes on the countertop and another 30 minutes in the pan and you’re ready to roll. Well, not roll, as in rolling out dough. Ready to roll as in baking the crust!
The crust is par-baked for 20 minutes, then topped with cheese and veggies of your choice. I used a variety of bell peppers, zucchini, yellow squash, mushrooms and Kalamata olives. You could also use eggplant, sweet yellow onions, asparagus, green olives, roasted or sundried tomatoes, butternut squash… really, the sky’s the limit!
A great way to add those extra veggies!
This is probably one of the most delicious ways you can slip in that extra quota of veggies. Even the children will request repeats of this one!
Café Tips for making this Ridiculously Easy Roasted Veggie Pizza
- This Ridiculously Easy Roasted Veggie Pizza will feed a crowd, 8-10 people. Serve a simple green salad with it and you’ve got a fabulous meal most everyone will enjoy!
- I like to keep the root end intact when I cut my onion into wedges for a pretty “fanned” look. Cut off the stem end, then cut the onion in half right through the root end. Peel off the skin and then cut the halves into wedges, always cutting the wedge with a bit of the root end included. After you coat the veggies with oil, you can fan the onions out a bit when you arrange them on the pizza.
- Yeast doughs like a warm, cozy place to rise. I have lights under my kitchen cabinets that make a nice warm spot to rest my dough. When it’s chilly in the kitchen, I just turn the light on in my oven and let the dough rise there. Just be careful you don’t decide to bake something. Yeast dough likes a warm place to rise – hot will turn it into bread!
- Sometimes I also like to slip some thinly sliced Chorizo between the veggies. Chorizo is a cured Spanish sausage that’s seasoned with paprika and other savory spices. Boar’s Head makes a great Chorizo that’s available at most larger groceries with a deli section.
- Other dry, cured sausage would also be delicious. You don’t need much so it makes an economical meal.
- If you use mushrooms, eggplant or butternut squash on this pizza, you’ll want to cook those veggies for 5-10 minutes before adding to the pizza as they require a little longer cooking time.
- I used pesto to dollop over the top of this easy roasted veggie pizza but a red pizza sauce like this Super Easy Pizza Sauce or even this Quick Easy Marinara Sauce would also be delicious.
- I used fresh basil, but other fresh herbs would also be delicious, like rosemary, thyme or parsley. If you don’t have small basil leaves, tear or chop them.
- You’ll need a 10×15-inch sheet pan for this pizza. You can also use this pan for cookies and sheet cakes and lots of other recipes. I tried lots of sheet pans and I LOVE this OXO Good Grips Jelly Roll Pan. It’s super sturdy and mine looks like new even though I’ve used it tons of times. The whole series of OXO Good Grip Baking Ware is wondeful.
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 ¼ teaspoons instant yeast 1 packet
- 2 cups very warm water
- 3 tablespoons extra virgin olive oil divided
- 6-8 ounces shredded Mozzarella cheese I prefer whole milk
- 2 tablespoon extra virgin olive oil
- 2 small bell peppers
- 1 medium or 2 small zucchini thinly sliced
- 2 small yellow squash thinly sliced
- 1 medium red onion peeled and sliced into wedges
- 10 pitted Kalamata olives halved
- 1 teaspoon garlic salt
In a medium-large bowl, combine flour, salt, and instant yeast. Stir well. Add the warm water. Using a Danish Whisk, sturdy wooden spoon or a rubber spatula, mix until all of the flour is incorporated. Cover the bowl with a plastic wrap and put it in a warm place to rise for 45-60 minutes. The dough should double in size.
Drizzle 2 tablespoons of olive oil into a 10x15-inch sheet pan. Rub the oil with your hand to cover the bottom and sids of the pan. Transfer pizza dough to the oiled pan and turn to coat with oil. With your fingers, spread the dough out to cover as much of the pan as possible. Don’t worry if you can’t get it to the edges. Cover the pan with plastic wrap and allow the dough to rest in a warm place for 30 minutes.
The dough should now have covered most of the pan. Drizzle the dough with 1 tablespoon of olive oil and, with your fingers, push it into the corners of the pan. Dimple the dough all over with your fingers.
Allow the dough to rest while you preheat the oven to 450˚F with a rack positioned in the center of the oven.
When the oven is preheated, bake the dough for 18-20 minutes or until pale golden brown.
While the dough is baking, combine all the veggies and olives in a bowl and drizzle with 2 tablespoon of olive oil. Add 1 teaspoon of garlic salt and gently stir to coat all of the veggies with oil.
When dough is pale golden brown, remove the pan from the oven. Top the crust with the shredded cheese and top with the oiled veggies. Return to the oven for another 12-15 minutes or until the crust is golden brown and cheese is starting to bubble.
Remove from the oven, drizzle with pesto and garnish with fresh herbs, if desired. Serve hot or warm.
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