Description
A hearty homemade pizza made with whole wheat crust, topped with colorful roasted vegetables and melted mozzarella, offering a balanced and comforting meal that feels both wholesome and satisfying.
Ingredients
Scale
- 1 pound whole wheat pizza dough
- 1 medium zucchini, sliced
- 1 large red bell pepper, sliced
- 1 small red onion, sliced
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded mozzarella cheese
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 425°F and place a pizza stone or baking tray inside to heat.
- In a bowl, toss zucchini, red bell pepper, red onion, and mushrooms with olive oil, salt, and black pepper until evenly coated.
- Spread the vegetables on a baking sheet in a single layer.
- Roast the vegetables for 15 minutes, then remove from the oven and let cool slightly.
- Roll out the whole wheat pizza dough to your desired thickness.
- Place the dough on the hot stone or tray, then evenly sprinkle mozzarella cheese over the surface.
- Distribute the roasted vegetables on top and sprinkle with dried oregano.
- Bake for 15 minutes until the crust is golden and the cheese is melted and bubbly.
- Remove from the oven and let rest for 5 minutes before slicing and serving.
Notes
- Roast vegetables until just tender to avoid excess moisture on the pizza.
- Let the pizza rest briefly before slicing so the toppings stay in place.
- Reheat leftovers in the oven for the best crust texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 25mg
Keywords: whole wheat pizza, roasted vegetable pizza, homemade vegetarian pizza, healthy pizza dinner