This rustic vegetable pizza is a satisfying weeknight dinner that brings fresh, home-style flavors to your table. The base features a whole-wheat dough topped with a smooth, tangy roasted red pepper sauce. Layers of sautéed eggplant, drained zucchini, yellow squash, and fresh tomatoes create a medley of textures, while dried oregano and sage add an aromatic Italian touch. Finished with melted mozzarella and fresh parsley, this dish is perfect for families or casual gatherings. It’s a versatile way to enjoy seasonal vegetables in a comforting, baked format.
Vegetable Pizza
Description
This rustic vegetable pizza is a satisfying weeknight dinner that brings fresh, home-style flavors to your table. The base features a whole-wheat dough topped with a smooth, tangy roasted red pepper sauce. Layers of sautéed eggplant, drained zucchini, yellow squash, and fresh tomatoes create a medley of textures, while dried oregano and sage add an aromatic Italian touch. Finished with melted mozzarella and fresh parsley, this dish is perfect for families or casual gatherings. It's a versatile way to enjoy seasonal vegetables in a comforting, baked format.Directions
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Prepare the whole-wheat pizza dough according to your preferred recipe and set aside to rise until doubled in size.
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Lightly dust a large baking sheet with cornmeal.
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On the prepared baking sheet, shape the risen whole-wheat dough into a 14-inch round.
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Press the edge of the dough between your thumb and forefinger to create a scallop-shaped border.
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In a food processor fitted with a chopping blade, combine the roasted red peppers, 1 tablespoon olive oil, white wine, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Process until smooth.
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Spread the roasted pepper mixture evenly over the dough inside the border.
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In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the eggplant slices and garlic (if using). Sauté for about 3 minutes, or until the eggplant is slightly tender and lightly browned. Remove from heat.
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Preheat the oven to 450°F (230°C).
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Place the grated zucchini in a sieve and press to remove excess liquid. Transfer to a medium bowl and toss with 1 tablespoon olive oil.
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Spread the drained zucchini evenly over the pepper sauce on the pizza.
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In the same medium bowl, combine the sautéed eggplant, yellow squash slices, tomato chunks, remaining 1 tablespoon olive oil, oregano, sage, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.
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Spoon the vegetable mixture evenly over the zucchini layer on the pizza.
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Sprinkle the shredded mozzarella cheese evenly over the vegetables.
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Bake on the lower oven rack for 10 to 15 minutes, or until the crust is lightly browned and the cheese is melted and bubbly.
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Remove from the oven and sprinkle with chopped fresh parsley if desired. Serve immediately.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 850kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 12g60%
- Cholesterol 45mg15%
- Sodium 1200mg50%
- Total Carbohydrate 110g37%
- Dietary Fiber 8g32%
- Sugars 15g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
vegetable pizza, eggplant, zucchini, roasted red pepper, whole wheat, italian style, mozzarella, homemade, weeknight dinner, rustic, healthy, plant-based
