Roasted Vegetable Pizza

roasted vegetable pizza recipe

I know my French grandfather would probably kill me for saying this but my favorite type of cooking is actually not French – it’s Italian.

There, I said it.

Don’t get me wrong I l-o-v-e French food (and wine obvs.) but if I had to live on only one meal for the rest of my life then it would probably have to be pizza (ideally authentic Italian wood fired pizza but let’s not be too picky here). The only problem with my obsession with pizza is that, like most good things in life, it’s not exactly the best thing for you. And since I’ve been trying to be more healthy this year  I’ve had to look for alternatives to my favorite pepperoni/mozarella cheese combo.

This roasted vegetable version kind of fits the bill perfectly. It’s much lighter than your typical pizza thanks to the low amount of cheese needed, it packs a great amount of vegetables and most importantly – it’s still super delicious. It’s also a breeze to put together and if you have left-over vegetables from a Sunday roast then it’s more a matter of ‘assembly’ than cooking really. Oh and if you want extra healthy points then you could use a whole wheat pizza base! Although I’m not quite ready to be that good yet…

x Buon appetito!

Roasted Vegetable Pizza

roast vegetables pizza

slice of roasted vegetable pizza

Ingredients (Makes 1 pizza)

1/2 sweet potato, peeled and cut in chunks
1/2 red capsicum, sliced
1/2 yellow capsicum, sliced
1/4 red onion, sliced
1 small zucchini, cut into thick slices
1 pre-made pizza base (or you could make your own)
3 tbs passata (or pizza sauce)
50g goat’s cheese (or feta cheese)
Fresh basil leaves
Olive oil
Salt + pepper


♥ Preheat oven to 190 c.

♥ In a large bowl toss the vegetables with olive oil. Season with salt and pepper.

♥ Arrange vegetables in a single layer on a baking tray. Bake until the vegetables are cooked and golden (about 15 min).*  Remove from the oven and leave to cool slightly.

♥ Spread tomato sauce over the pizza base. Top with roasted vegetables. Sprinkle with goat’s cheese.

♥ Bake for 10 min. Sprinkle with basil leaves.

NB. You may need to remove the zucchini before the rest of the vegetables as they may cook faster.




Comments are closed.