Best 4 Roasted Root Vegetable Pizza Recipes

Indulge in a culinary journey with our tantalizing Roasted Root Vegetable Pizza, a vegetarian delight that bursts with vibrant flavors and wholesome goodness. This delectable pizza showcases a medley of roasted root vegetables, caramelized to perfection, nestled atop a crispy homemade crust. The vibrant hues of carrots, parsnips, beets, and sweet potatoes create a feast for the eyes, while the tender-crisp texture and earthy-sweet flavors tantalize the taste buds. Drizzled with a tangy balsamic glaze and sprinkled with fresh herbs, this pizza offers a perfect balance of sweet, savory, and tangy notes. Accompanying this main recipe are three additional variations to cater to diverse preferences: a Vegan Roasted Root Vegetable Pizza for those seeking a plant-based option, a Roasted Vegetable Pizza with Goat Cheese for a creamy and tangy twist, and a Roasted Butternut Squash Pizza with Crispy Prosciutto for a touch of salty indulgence. These variations promise a delightful culinary experience for every palate, making this recipe article a must-try for vegetable enthusiasts and pizza lovers alike.

Let's cook with our recipes!

ROASTED VEGGIE PIZZA

Roasted Veggie Pizza image

A bold, flavorful garlic and basil pesto sauce is an awesome change of pace from traditional tomato-based pizza sauce. Roasted vegetables are a fantastic topping. Whenever I serve it alongside a standard meat pizza, this one's always the first to go!

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 slices.

Number Of Ingredients 15

Ingredients

8 to 10 medium fresh mushrooms, sliced
1 small onion, sliced
1/2 cup sliced green pepper
1/2 cup sliced sweet red pepper
2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon each oregano, thyme and dried rosemary, crushed
PESTO SAUCE:
1/2 cup coarsely chopped fresh basil
1/4 cup olive oil
1/4 cup grated Parmesan cheese
4 garlic cloves, minced
1 prebaked 12-inch pizza crust
1 large tomato, thinly sliced
2 cups shredded part-skim mozzarella cheese

Steps:

Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes., Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside. , Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables. , Bake for 15 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 643 calories, Fat 33g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 946mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.

ROASTED ROOT-VEGETABLE PIZZA

Roasted Root-Vegetable Pizza image

Try this savory homemade pizza from "Everyday Food: Fresh Flavor Fast" for a fun way to get kids to eat their vegetables. Also Try:Individual Pizza with Arugula and Tomatoes

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Number Of Ingredients 7

Ingredients

Olive oil
1 pound Basic Pizza Dough, or store-bought pizza dough, fresh or frozen (thawed)
8 ounces mozzarella cheese, shredded (2 cups)
6 cups (about 1/2 recipe) Roasted Root Vegetables
1 cup ricotta cheese
1 tablespoon fresh rosemary (optional)
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 475 degrees, with racks in upper and lower thirds. Brush a large rimless baking sheet with oil. Gently stretch dough into 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to prepared sheet.
Sprinkle dough evenly with half the mozzarella. Scatter vegetables on top, then dollop with ricotta; sprinkle with remaining mozzarella and the rosemary, if desired. Drizzle with oil; season with salt and pepper. Bake rotating sheet from top to bottom and front to back halfway through, until crust is golden, 20 to 25 minutes.

ROASTED VEGETABLE PIZZA

Roasted Vegetable Pizza image

Categories Cheese Tomato Vegetable Bake Roast Basil Bell Pepper Zucchini Spring Bon Appétit

Yield Makes 2 to 4 servings

Number Of Ingredients 8

Ingredients

1 10-ounce tube refrigerated pizza dough
4 tablespoons garlic-flavored olive oil or regular olive oil
8 cherry tomatoes, halved
1 red bell pepper, sliced
1 medium zucchini, quartered lengthwise, cut crosswise into 1/2-inch-thick pieces (about 1 3/4 cups)
1 small red onion, thinly sliced (about 2 cups)
1 8-ounce package shredded 3- or 4-cheese pizza blend
3 tablespoons chopped fresh basil

Steps:

Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425°F. Unroll pizza dough and place on heavy large baking sheet. Press or stretch to 13x9-inch rectangle. Brush with 1 tablespoon oil. Toss tomatoes, bell pepper, zucchini, and onion with remaining 3 tablespoons oil in large bowl. Arrange vegetables on large rimmed baking sheet. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes. Remove from oven. Sprinkle crust with cheese and top with vegetables. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.

ROASTED FALL VEGETABLE AND RICOTTA PIZZA

Roasted Fall Vegetable and Ricotta Pizza image

Top this vegetable pizza with your favorite roasted winter squash.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 50m

Number Of Ingredients 8

Ingredients

Olive oil, for baking sheet and drizzling
Flour, for dusting surface
1 pound store-bought pizza dough, fresh, or thawed if frozen
8 ounces part-skim mozzarella cheese, grated (about 2 cups)
6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and coarsely cut
1 cup part-skim ricotta cheese
1 tablespoon fresh rosemary leaves, (optional)
Coarse salt and ground pepper

Steps:

Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.

Tips:

Choose the right vegetables: Use firm, brightly colored root vegetables that will roast well, such as carrots, parsnips, turnips, and beets.
Cut the vegetables evenly: This will help them cook evenly.
Season the vegetables generously: Use a combination of olive oil, salt, pepper, and herbs.
Roast the vegetables at a high temperature: This will help them caramelize and develop a delicious flavor.
Don't overcrowd the baking sheet: Give the vegetables enough space so they can roast evenly.
Roast the vegetables until they are tender: This may take 20-30 minutes, depending on the vegetables.
Use a variety of toppings: In addition to the roasted vegetables, you can top your pizza with cheese, sauce, nuts, and seeds.
Get creative: There are endless possibilities for roasted root vegetable pizzas. Experiment with different vegetables, toppings, and sauces to find your favorite combination.

Conclusion:

Roasted root vegetable pizza is a delicious, healthy, and versatile meal that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover roasted vegetables, and it is also a great way to get your kids to eat their vegetables. With so many different ways to make it, there is sure to be a roasted root vegetable pizza that everyone will love.