Roasted Vegetable Pesto Pizza

Name: Roasted Vegetable Pesto Pizza
Prep time: 38 min
Cook time: 32 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 medium (about 7 oz) (200 g) zucchini, cut into ¼-inch (6 mm) thick half-moons; 1 small (about 10 oz) (300 g) small eggplant, cut into ½-inch (1.25 cm) cubes; 1 large (about 7 oz) (200 g) red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces; 4 tbsp (60 ml) extra-virgin olive oil, divided (3 tbsp for the vegetables, 1 tbsp for the pans); ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1 lb (454 g) pizza dough, store-bought or homemade, at room temperature, divided into 2 equal balls; 2 tbsp (16 g) all-purpose flour, for dusting the counter; ½ cup (120 ml) basil pesto, store-bought or homemade, at room temperature; 8 oz (225 g) low-moisture whole-milk mozzarella, coarsely shredded (about 2 cups); 2 tbsp (10 g) Parmesan cheese, finely grated; ¼ cup (6 g) fresh basil leaves, loosely packed, torn into pieces; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

Two crisp-edged pizzas topped with basil pesto, caramelized roasted zucchini, eggplant and red pepper, and a blanket of melted mozzarella. Roasting the vegetables first keeps the crust crisp instead of soggy.

Prep: 38 min
Cook: 32 min
Wait: 20 min
Total: 1 hr 30 min
Makes: 2 (12-inch / 30 cm) pizzas, 8 slices total

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Ingredients

4 servings

For the roasted vegetables
1 medium (about 7 oz) (200 g) zucchini, cut into ¼-inch (6 mm) thick half-moons
1 small (about 10 oz) (300 g) small eggplant, cut into ½-inch (1.25 cm) cubes
1 large (about 7 oz) (200 g) red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces
4 tbsp (60 ml) extra-virgin olive oil, divided (3 tbsp for the vegetables, 1 tbsp for the pans)
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
For the pizzas
1 lb (454 g) pizza dough, store-bought or homemade, at room temperature, divided into 2 equal balls
2 tbsp (16 g) all-purpose flour, for dusting the counter
½ cup (120 ml) basil pesto, store-bought or homemade, at room temperature
8 oz (225 g) low-moisture whole-milk mozzarella, coarsely shredded (about 2 cups)
For finishing
2 tbsp (10 g) Parmesan cheese, finely grated
¼ cup (6 g) fresh basil leaves, loosely packed, torn into pieces
¼ tsp (0.5 g) red pepper flakes (optional)

Equipment (6)

2 rimmed baking sheets, about 13×18 inches (33×46 cm)
Chef's knife and cutting board
Box grater (if grating your own cheese)
Large mixing bowl
Pizza cutter or large knife
Rolling pin (optional)

Steps

Before you start

Take the pizza dough out of the fridge at least 30 minutes before shaping. Cold dough springs back and won't stretch.
Use low-moisture mozzarella (the firm block kind), not fresh mozzarella in water, which makes the pizza soggy.
You need two rimmed baking sheets. They are used for roasting and then for baking the pizzas.
Cut the vegetables to the sizes given. Pieces that are too thick stay raw in the middle, and pieces that are too thin burn.

1
Preheat and rest doughOven 475°F / 245°C
- Position one oven rack in the upper third and one in the lower third.
- Preheat the oven to 475°F (245°C).
- Set the two dough balls on a lightly floured plate, cover loosely with a clean towel, and let them rest at room temperature while the oven heats and you cut the vegetables.
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Ready when: Oven reaches 475°F (245°C); dough feels soft and is no longer cold
Tip: Let the oven preheat fully, which usually takes 15 to 20 minutes. A fully hot oven gives a crisp crust.
2
Cut the vegetables
- Cut the zucchini into ¼-inch (6 mm) half-moons, the eggplant into ½-inch (1.25 cm) cubes, and the red pepper into 1-inch (2.5 cm) pieces.
- Keep the pieces fairly even so they roast at the same speed.
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Ready when: Vegetables are cut into uniform pieces
Tip: Cut the eggplant last. Cut eggplant browns quickly.
3
Season the vegetables
- In a large bowl, toss the zucchini, eggplant and red pepper with 3 tbsp (45 ml) of the olive oil, the salt and the black pepper until every piece is glossy.
- Divide the vegetables between the two rimmed baking sheets and spread them in a single layer with space between the pieces.
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Ready when: Vegetables are evenly coated in oil and not piled on top of each other
Tip: Crowded vegetables steam instead of browning. Use both pans even if it looks like plenty of room.
4
Roast the vegetablesOven 475°F / 245°C
- Roast the vegetables at 475°F (245°C) for 20 minutes, switching the pan positions and stirring the vegetables once at the 10-minute mark.
- Transfer the vegetables to a plate and let the pans cool slightly.
- Leave the oven on.
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Ready when: Edges are browned, eggplant is tender when pierced with a fork, and the pepper is soft with lightly blistered edges
Tip: Vegetables will shrink and finish cooking on the pizza, so don't roast them until they are dark all over.
5
Shape the dough
- Dust the counter with the flour.
- Press and stretch each dough ball into a 12-inch (30 cm) round about ¼ inch (6 mm) thick, using your fingertips or a rolling pin.
- If the dough springs back, cover it and rest for 5 minutes, then try again.
- Brush each baking sheet with ½ tbsp (7 ml) of the remaining olive oil.
- Make sure the pans are only warm, not hot, then place one round on each pan.
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Ready when: Each round is an even thickness, about 12 inches (30 cm) across, with a slightly thicker edge
Tip: Don't tear the dough. If a hole forms, pinch it closed.
6
Top the pizzas
- Spread ¼ cup (60 ml) pesto over each round, leaving a ½-inch (1.25 cm) border.
- Sprinkle each with about 1 cup (112 g) of the mozzarella, then scatter half of the roasted vegetables over each pizza.
- Sprinkle any remaining cheese over the vegetables.
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Ready when: Toppings are spread evenly out to the border
Tip: Putting the cheese on before the vegetables helps seal the crust from the vegetable moisture.
7
Bake the pizzasOven 475°F / 245°C
- Put one pan on the upper rack and one on the lower rack.
- Bake at 475°F (245°C) for 12 minutes, switching the pans' positions after 6 minutes.
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Ready when: Crust edges are deep golden brown, the cheese is bubbling with a few browned spots, and the underside is golden when lifted with a spatula
Tip: If the cheese browns before the underside is crisp, move the pizza to the lower rack for the last 2 minutes.
8
Finish and slice
- Remove the pizzas from the oven and sprinkle with the Parmesan, torn basil and the red pepper flakes, if using.
- Let rest on the pans for 5 minutes.
- Slide onto a cutting board, then cut each into 4 slices.
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Ready when: Cheese is no longer sliding when the pizza is tilted
Tip: Add the basil after baking, which keeps it green and fragrant instead of blackened.

Good to know

Tips

Roast the vegetables first. Raw eggplant and zucchini release water as they bake and make the crust gummy.
Use the pesto sparingly, with a thin layer on the dough. Too much makes the pizza oily.
For a crisper bottom, preheat the baking sheets in the oven for the final 5 minutes of preheating and slide the shaped dough onto them on parchment.
Shred your own mozzarella from a block. Pre-shredded cheese contains anti-caking starch and melts less smoothly.

Make ahead

"Roast the vegetables up to 2 days ahead and refrigerate in an airtight container. Let them sit at room temperature for 20 minutes before topping. You can also shape and top the pizzas just before baking, but don't top them more than 15 minutes early or the crust will soften."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: wrap slices or store in an airtight container for up to 3 days. Freezer: freeze slices on a tray, then wrap tightly, for up to 2 months. Reheat slices on a baking sheet in a 400°F (200°C) oven for 8 to 10 minutes, or in a dry skillet over medium heat, covered, for 4 to 5 minutes, until the crust is crisp and the cheese is hot."

Substitutions

small eggplant → Mushrooms or yellow squash. Use 300 g (10 oz) of halved cremini mushrooms or ½-inch cubed yellow squash; roast for about the same time.
basil pesto → Sun-dried tomato pesto or arugula pesto. Use the same amount. Sun-dried tomato pesto will give a sweeter, deeper flavor.
low-moisture whole-milk mozzarella → Provolone or fontina. Use the same weight; both melt well and add more flavor. Fontina browns a bit faster.
pizza dough → Two 12-inch (30 cm) store-bought pizza crusts. Skip the dough resting and shaping. Bake for 8 to 10 minutes, until the cheese is bubbling and the crust is crisp.