Ingredients
- 1 ball whole wheat pizza dough
- 2 tbsp olive oil, divided
- 1/2 cup tomato or pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan cheese (optional)
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1/2 red onion, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup mushrooms, sliced
- 1 cup fresh spinach or arugula (optional)
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet or pizza stone with parchment paper.
- Toss sliced vegetables with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes until tender and slightly caramelized.
- Roll out the pizza dough on a lightly floured surface to your desired thickness.
- Transfer the dough to the prepared baking sheet and brush with 1 tbsp olive oil.
- Spread a thin layer of tomato sauce over the dough, then sprinkle with half the mozzarella cheese.
- Evenly arrange roasted vegetables on the pizza, then top with the remaining cheese and a pinch of dried oregano.
- Bake for 12–15 minutes, or until crust is golden and cheese is bubbly.
- Let cool for a few minutes, then slice and top with fresh greens if using. Serve warm.
Notes
- Pre-bake crust for 5 minutes for a crispier base.
- Use pesto instead of tomato sauce for a flavor variation.
- Swap mozzarella for goat cheese or feta for a tangier taste.
- Add chickpeas or grilled chicken for extra protein.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 pizza
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 20mg