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Margherita with Added Vegetables Recipe

Italian · Main course · 40 min total

A classic Margherita pizza topped with colorful roasted vegetables for extra flavor and nutrition.

Ingredients

• 1 pound pizza dough, at room temperature
• 1/2 cup pizza sauce
• 8 ounces fresh mozzarella cheese, sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup sliced bell peppers (mixed colors)
• 1/2 cup sliced zucchini
• 1/4 cup sliced red onion
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil leaves, for garnish

Instructions

1. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside.
2. Toss cherry tomatoes, bell peppers, zucchini, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 10 minutes until tender.
3. Divide dough into two pieces. On a floured surface, stretch each into a 12-inch round.
4. Place one dough round on a floured pizza peel or parchment. Spread half the sauce, leaving a 1-inch border. Top with half the mozzarella and half the roasted vegetables.
5. Slide pizza onto preheated stone or sheet. Bake for 10-12 minutes until crust is golden and cheese bubbly.
6. Repeat with remaining dough and toppings.
7. Garnish each pizza with fresh basil before serving.

Tips

• For a crispier crust, preheat your baking sheet or stone for at least 30 minutes.
• You can substitute any seasonal vegetables like eggplant or mushrooms.
• Serve immediately for best texture.

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