Roasted Vegetable and Pesto Pizza

Roasting the vegetables first gives this pesto pizza browned edges and removes some of the moisture that would otherwise soften the base. A thin layer of pesto brings basil flavour without making the crust oily. This recipe uses ready-made raw pizza dough so you can focus on preparing and arranging the toppings.

Makes: 4 servings (2 pizzas, about 28 cm each). Estimated timing: About 20 minutes preparation, 35 minutes cooking and 25 minutes for oven heating and changing temperature; roughly 80 minutes overall. These stages can overlap. Allow extra time if the pizzas must bake separately.

Recipe development note: this recipe has not been kitchen-tested by Tasty Food. Times are estimates; use the texture and doneness cues in the method. The featured image is an AI-generated serving illustration and may differ from your result.

Equipment

Two sturdy metal baking trays rated for the chosen oven temperature, a large bowl, a board, a sharp knife, a broad spatula and oven gloves.

Ingredients

• 500–550 g ready-made raw pizza dough, thawed if frozen
• 1 medium courgette, about 200 g, cut into 5 mm half-moons
• 1 large red pepper, deseeded and cut into thin strips
• 1 small red onion, cut into thin wedges
• 1 tablespoon olive oil
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 60 g basil pesto, about 4 tablespoons
• 180 g grated low-moisture mozzarella
• A little plain flour for shaping
• A few fresh basil leaves, optional

Instructions

1. Prepare the dough and oven. Thaw frozen dough in the refrigerator according to its packet instructions. Take chilled dough out while preparing the vegetables, keeping it covered. Heat the oven to 220°C/200°C fan/425°F. Check that the trays you plan to use are rated for this temperature and the hotter pizza stage that follows.
2. Roast the vegetables in one layer. Toss courgette, pepper and onion with oil, salt and pepper. Spread over a tray with space between the pieces. Roast for 18–22 minutes, turning halfway through, until softened with some browned edges. If they release liquid, drain it away. Move the vegetables to a plate and let visible steam subside.
3. Increase the heat and divide the dough. Raise the oven to 240°C/220°C fan/465°F, following a lower temperature if required by the dough packet or your equipment. Allow about 10 minutes for the oven to become hotter. Divide the dough into two equal pieces if it is not already portioned. Cover and rest another 10 minutes if it feels tight or springs back strongly.
4. Shape and spread the pesto. Lightly flour two trays and stretch each dough portion into a roughly 28 cm base with a slightly thicker rim. Stir the pesto in its jar before measuring. Spread about 2 tablespoons thinly over each base, leaving a 1–2 cm border. If a large pool of oil sits on the pesto, stir it in rather than pouring that oil alone onto the dough.
5. Add cheese and roasted toppings. Divide the mozzarella between the pizzas, then distribute the roasted vegetables evenly with small gaps. Avoid piling a thick mound in the centre. Some pieces may remain if your vegetables were unusually large; serve those on the side rather than overloading the bases.
6. Bake and finish. Bake for 12–15 minutes, swapping tray positions halfway through when baking both together. The rims should colour and the underside should feel firm and browned, with the middle cooked through. Extend the time if needed, using a lower shelf briefly if the base is pale while the top is ready. Transfer carefully to boards, rest for 2 minutes and add fresh basil if using.

Cooking notes and substitutions

Why the vegetables need roasting

Raw courgette and pepper can release moisture faster than a home oven evaporates it. Pre-roasting concentrates their flavour and reduces that liquid. Letting them stop steaming before topping also helps the dough stay easier to handle.

Choosing pesto and cheese

Pesto may contain pine nuts, cashews, other nuts and dairy, depending on the brand. Choose a clearly labelled product that suits the people eating it. For a vegetarian pizza, check the pesto and cheese are both suitable; some traditional hard cheeses use animal rennet. Low-moisture mozzarella melts evenly without adding as much water as fresh mozzarella.

Storage and substitutions

Mushrooms can replace some courgette if roasted first until their moisture evaporates. Keep cooked vegetables and dough separately when preparing ahead, then assemble just before baking. Refrigerate baked leftovers within 2 hours, or 1 hour above 32°C/90°F. Store at 4°C/40°F or below, use within 3–4 days and reheat to 74°C/165°F. The crust softens during refrigeration.

Allergens and food safety

Usually contains wheat and milk, plus nuts from pesto; some pesto also contains other allergens. Read all labels. A nut-free label should be verified on the specific pesto rather than assumed from its colour or name.

For chilling and reheating, see USDA leftovers guidance. For dough handling, see FDA flour safety guidance. Clean flour-covered surfaces and avoid tasting raw dough.

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