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Pizza Margherita with Vegetables Recipe

Italian · Main course · 35 min total

A classic Neapolitan pizza topped with tomato sauce, mozzarella, fresh basil, and a medley of roasted vegetables for extra flavor and nutrition.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1/2 cup tomato sauce (San Marzano tomatoes preferred)
• 8 oz fresh mozzarella, sliced
• 1 medium zucchini, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1/4 cup fresh basil leaves
• Salt and pepper to taste

Instructions

1. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
2. Toss zucchini, bell pepper, and cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 10 minutes until slightly softened.
3. On a floured surface, stretch dough into two 12-inch rounds. Transfer to parchment paper.
4. Spread tomato sauce evenly over each dough, leaving a 1-inch border. Arrange mozzarella slices and roasted vegetables on top.
5. Slide pizzas (with parchment) onto preheated stone or sheet. Bake for 10-12 minutes until crust is golden and cheese bubbly.
6. Remove from oven, top with fresh basil, drizzle remaining olive oil, and slice.

Tips

• For a crispier crust, preheat the baking sheet or stone for at least 30 minutes.
• Feel free to swap vegetables based on seasonality (e.g., eggplant, mushrooms).
• Leftover pizza can be stored in an airtight container in the fridge for up to 3 days.

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