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Roasted Vegetable Pizza

December 31, 2012
Preparation Time: approximately 20 minutes

Cooking Time: approximately 50 minutes

Serving Size: 8-9 slices


½ each doughball, pizza (prepared)

½ cup San Marzano Pizza Sauce(recipe follows)

½ each zucchini, sliced ¼" thick

½ each yellow squash, sliced ¼" thick

8 each portabella mushrooms, sliced thick

¼ each red onion, sliced thin

½ each bell pepper, orange, julienne

¼ each eggplant, quartered, sliced ½" thick

2 oz olive oil

1 TB Italian herb seasoning, dried*

2 tsp. garlic powder, dried

2 tsp. kosher salt

1 tsp. black pepper

8 oz mozzarella cheese, part-skim

San Marzano Pizza Sauce

1 TB olive oil

2 TB garlic, chopped

1 oz. red wine

28 oz. San Marzano tomatoes

2 tsp. Italian herb seasoning, dried*

1 tsp. red pepper flakes

¾ tsp. kosher salt


Preheat oven to 400 degrees.

Grease a 9x13" baking pan with cooking spray or dabbing a paper towel with olive oil. Toss vegetables (zucchini, squash, eggplant, onion, bell pepper, mushrooms) in olive oil, Italian herb seasoning, garlic powder, kosher salt, and black pepper. Roast 10 minutes until halfway cooked and slightly browned on the bottom. Set aside to cool.

Preparing the sauce: meanwhile, sauté chopped garlic in olive oil 2-3 minutes, until softened. Deglaze the pan with red wine and allow to reduce for 1 minute. Add San Marzano tomatoes, Italian herb seasoning, red pepper flakes, and salt. Allow to simmer until thickened, about 20 minutes, stirring occasionally.

Roll out pizza dough and place on greased pizza pan. Top with prepared pizza sauce. Bake at 400 degrees 8-10 minutes, until dough has risen slightly but remains very soft. Remove from oven and reduce heat to 350 degrees. Top with ¼ of mozzarella; top with veggie mix. Add remainder of mozzarella, and fresh herbs*. Bake 20-30 minutes until crust is golden brown and cheese has melted/caramelized to desired doneness.

Storage and Turn-out

Allow to cool 5 minutes. Cut into 8 triangle slices or 9 square ones. Serve with extra sauce, freshly shredded Parmesan cheese, and/or remaining fresh chopped herbs*. Can be stored under refrigeration up to 3 days.

*Dried Italian herb seasoning is used here because of the high heat cooking methods/wet cooking methods used in roasting the vegetables and in the sauce. Fresh herbs will wilt too fast and prevent you from getting all of the value of using fresh herbs. Topping this pizza before baking with roughly chopped fresh oregano and basil, however, would be a great touch!

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