Roasted Zucchini Tomato Pizza
A delightful pizza featuring roasted zucchini and tomatoes, topped with fresh basil and mozzarella cheese.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 oven preheated to 475°F
- 1 Knife for slicing vegetables
Ingredients
Pizza Toppings
- 2 medium zucchinis sliced
- 2 ripe tomatoes sliced
- 1/4 cup fresh basil leaves
- 8 oz mozzarella cheese sliced
Base Ingredients
- 1 ball of pizza dough
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Preparation
- Slice the zucchinis and tomatoes into thin rounds. Drizzle with olive oil and season with salt and pepper.
- Place the sliced vegetables on a baking sheet. Roast in a preheated 400°F oven for 20-25 minutes until tender and slightly caramelized.
- Roll out the pizza dough on a floured surface to fit your baking sheet. Transfer to the prepared baking sheet.
- Brush the dough with olive oil. Arrange the roasted zucchini and tomatoes on the dough. Top with mozzarella slices and fresh basil.
Serving
- Bake in the preheated 475°F oven for 15-20 minutes until the crust is golden and the cheese is bubbly.
- Let the pizza cool for a few minutes before slicing. Serve warm and enjoy with your favorite sides.
Storage
- Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.
Notes
Pro Tips: Use fresh basil for the best flavor. Roast vegetables until caramelized for added sweetness.
Ingredient Substitutions: Try feta cheese instead of mozzarella for a different flavor.
How to Serve: Pair with a fresh salad or a bowl of tortellini soup for a complete meal.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Pre-roast vegetables and prepare dough in advance for quick assembly.
Ingredient Substitutions: Try feta cheese instead of mozzarella for a different flavor.
How to Serve: Pair with a fresh salad or a bowl of tortellini soup for a complete meal.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Pre-roast vegetables and prepare dough in advance for quick assembly.