Veggie Sheet Pan Pizza
A colorful and easy Veggie Sheet Pan Pizza loaded with fresh garden vegetables, perfect for a healthy and delicious meal.
Equipment
- 1 sheet pan lined with parchment paper
- 1 Rolling Pin
- 1 Knife for slicing vegetables
Ingredients
Pizza Base
- 1 lb pizza dough
Toppings
- 1/2 cup tomato sauce
- 1 cup mozzarella cheese shredded
- 1 bell pepper sliced
- 1 zucchini sliced
- 1/2 red onion sliced
- 1 cup cherry tomatoes halved
Instructions
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- Preheat your oven to 450°F. Roll out the pizza dough on a floured surface to fit your sheet pan.
- Spread tomato sauce over the dough, leaving a border. Sprinkle mozzarella cheese evenly.
- Arrange sliced bell pepper, zucchini, red onion, and cherry tomatoes over the cheese.
- Bake in the preheated oven for 15-20 minutes or until the crust is golden and cheese has melted.
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- Remove from oven, let cool slightly, then slice and serve warm.
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- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.
Notes
{{WPRM_NOTES_TIPS}}: Ensure vegetables are evenly sliced for uniform cooking. Avoid overloading the pizza to prevent sogginess.
{{WPRM_NOTES_SUBSTITUTIONS}}: Use any vegetables you prefer; mushrooms and spinach work well. Substitute mozzarella with any cheese blend.
{{WPRM_NOTES_SERVING}}: Serve with a side salad or a refreshing drink.
{{WPRM_NOTES_STORAGE}}: Store in the fridge and reheat in the oven for best texture.
{{WPRM_NOTES_MAKEAHEAD}}: Prepare dough and slice vegetables ahead of time for quicker assembly.
{{WPRM_NOTES_SUBSTITUTIONS}}: Use any vegetables you prefer; mushrooms and spinach work well. Substitute mozzarella with any cheese blend.
{{WPRM_NOTES_SERVING}}: Serve with a side salad or a refreshing drink.
{{WPRM_NOTES_STORAGE}}: Store in the fridge and reheat in the oven for best texture.
{{WPRM_NOTES_MAKEAHEAD}}: Prepare dough and slice vegetables ahead of time for quicker assembly.