A delightful twist on the classic roasted veggie pizza, featuring a creamy pesto sauce and a medley of fresh, flavorful toppings.
Preheat your oven to 400°F.
Preheating ensures even cooking and optimal roasting of the vegetables.
Place the mushrooms, onion, bell pepper, zucchini, and olives in a roasting pan.
Cut the vegetables into similar sizes for even roasting.
Drizzle the olive oil over the vegetables, then sprinkle with minced garlic, rosemary, oregano, and thyme. Toss to coat evenly.
Use your hands to mix the vegetables and ensure they are well coated.
Cover the roasting pan with foil and bake the vegetables for 20 minutes.
Covering the pan helps the vegetables retain moisture while roasting.
In a food processor, combine the basil, olive oil, Parmesan cheese, and garlic. Process until smooth, scraping down the sides as needed.
Add a splash of lemon juice for a zesty flavor in the pesto.
Roll out the pizza dough and place it on a baking sheet.
Dust the baking sheet with cornmeal to prevent sticking.
Spread the pesto sauce evenly over the pizza dough.
Use the back of a spoon to spread the sauce evenly.
Arrange the tomato slices over the pesto sauce.
Overlap the tomato slices slightly for better coverage.
Sprinkle the shredded mozzarella cheese over the tomatoes.
Distribute the cheese evenly for consistent melting.
Top the pizza with the roasted vegetables.
Spread the vegetables evenly to ensure each slice gets a variety.
Bake the pizza in the oven for 15-20 minutes, or until the crust is golden and the cheese is bubbly.
Rotate the pizza halfway through baking for even cooking.
Remove the pizza from the oven, let it cool slightly, then slice and serve.
Garnish with fresh basil leaves for a pop of color and flavor.
