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Summer Bounty - Roasted Vegetable Pizza Recipe

Vegetable Pizza

It’s that time in the summer when all of the local produce is ripe and ready for picking. You

went to the Farmer's Market and could not resist all of the lovely colors of the fresh produce,

you get it home and think……….now what am I going to make with this? I have an easy

recipe for you to enjoy with all of that goodness.

Roasted Vegetable Pizza

This recipe is made easier by using Naan Bread, but you can certainly use pre-made pizza dough instead. Also feel free to make this with the vegetables you enjoy.


  • 1 to 2 fresh zucchinis roughly chopped into wedges

  • 1 eggplant roughly chopped into wedges

  • 1 onion finely sliced in half moons

  • 1 pkg. of fresh mushrooms cleaned and chopped in half

  • 6 cloves of garlic with outer skin removed

  • 1 bell pepper (any color) roughly chopped into wedges

  • 1 Bunch of spinach roughly chopped

  • 2 stalks of basil ripped for garnish

  • 1 small jar Romesco or Pesto sauce

  • 1 Ball fresh Mozzarella

  • Fresh Parmesan cheese

  • 2 T olive oil

  • Salt and pepper to taste


  • Heat oven to 375 degrees

  • Put first six ingredients into a bowl with the Olive oil, salt and pepper, Mix

  • Place in single layer on large baking sheet and roast in the oven until fork tender (appx. 20 minutes)

  • In the bowl with the oil residual add the spinach and basil, set aside

  • Put 2 large Naan bread on a baking sheet

  • Lightly cover in Romesco or Pesto sauce

  • Add roasted vegetables on top

  • Break up Mozzarella and distribute around the top of the pizza

  • Sprinkle with Parmesan

  • Bake in same 375-degree oven until golden and bubbly (appx. 12 to 15 minutes)

  • Remove from oven and sprinkle basil and spinach on top

Cut and ENJOY!

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