Q1: What is the absolute secret to a non-soggy vegetable pizza?

The number one, non-negotiable secret is to roast your vegetables first ! Vegetables, especially ones like zucchini, eggplant, and mushrooms, contain a very high amount of water. If you put them on a pizza raw, all that water will release as they bake, turning your pizza into a soggy, watery mess. By pre-roasting them, you are cooking out that excess moisture and, as a bonus, you are deeply caramelizing them and concentrating their flavor.

Q2: Can I use a store-bought whole wheat pizza dough to save time?

Yes, absolutely! Using a high-quality, store-bought whole wheat pizza dough is a fantastic shortcut that makes this a perfect, super-fast weeknight meal.

Q3: How do I get my homemade pizza crust extra crispy?

The two most important secrets to a crispy crust are a very hot oven and a hot surface . Be sure to preheat your oven to the full 475°F. For the absolute best, pizzeria-style crispy crust, the best tool is a pizza stone or a pizza steel . Place the stone in your oven while it preheats, and then bake your pizza directly on the hot surface.

Q4: Can I make this pizza ahead of time?

Yes! The best make-ahead method is to prepare all the components separately and store them as directed in the "Make-Ahead Tips" section above. This allows you to have a fun, easy, and super-fast assembly on a busy night, which will give you the best, freshest-tasting result.

Q5: Can I make this pizza vegan?

Of course! To make this pizza vegan, simply omit the cheese or use your favorite brand of store-bought, shredded vegan mozzarella cheese . The whole wheat pizza dough recipe provided is naturally vegan.

The Best Hearty Roasted Vegetable Pizza

The Best Hearty Roasted Vegetable Pizza (on Whole Wheat Crust!)

A healthy and hearty recipe for a homemade roasted vegetable pizza on a whole wheat crust. The pizza is topped with a variety of thinly sliced fresh vegetables, such as eggplant, bell pepper, zucchini, and onion, which are pre-roasted with garlic to develop their flavor and remove excess moisture. The stretched whole wheat dough is brushed with olive oil and topped with pizza sauce, mozzarella cheese, and the roasted vegetables before being baked at a high temperature until the crust is crisp and the cheese is bubbly.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 2 hours 25 minutes (includes dough rising time)
Yield: 2-4 servings
Category: Main Course
Method: Baking, Roasting
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

1/2 recipe homemade whole wheat pizza dough (or 1 lb store-bought)
1 garlic clove
2-3 cups thinly sliced mixed fresh vegetables (e.g., eggplant, bell pepper, zucchini, onion)
1 Tablespoon olive oil, plus more for the pan and dough
Salt & freshly ground black pepper
1 Tablespoon cornmeal
1/3 cup pizza sauce
3/4 cup shredded mozzarella cheese
Optional for garnish:
1 Tablespoon shredded parmesan cheese
Dried basil or oregano
Handful of fresh basil

Instructions

Prepare your pizza dough, allowing it to rise as directed (typically 1-1.5 hours).
Roast the Vegetables: While the dough is rising, preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Place the garlic clove and sliced vegetables on the baking sheet in a single layer. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
Bake for about 15 minutes, until the vegetables have softened and are slightly roasted. Set aside.
Prepare the Pizza: Increase the oven temperature to 475°F. If using a pizza stone, place it in the oven to preheat. Lightly grease a baking sheet or pizza pan and sprinkle with cornmeal.
On a floured surface, stretch or roll your pizza dough into a 12-inch circle. Place it on the prepared pan. Create a raised lip around the edges. Let the shaped dough rest for 5 minutes.
Top and Bake: Push dents into the surface of the dough to prevent bubbling. Brush the dough lightly with olive oil. Chop the roasted garlic clove and sprinkle it over the dough.
Spread the pizza sauce evenly, followed by the mozzarella cheese. Arrange the roasted vegetables on top.
Bake for 15-16 minutes, or until the crust is browned and the cheese is melted and bubbling.
Remove the pizza from the oven and garnish with optional parmesan cheese and fresh herbs. Slice and serve immediately.

Notes

Pre-roasting the vegetables is a key step that prevents them from releasing too much water and making the pizza soggy.
Brushing the dough with olive oil before adding the sauce also creates a barrier to prevent a soggy crust.
Letting the dough rest for a few minutes if it resists stretching will allow the gluten to relax, making it easier to shape.
Leftover pizza can be stored tightly covered in the refrigerator.

Find it online: https://cookupjoy.com/roasted-vegetable-pizza/