Description
This Roasted Vegetable Whole Wheat Pizza features a wholesome homemade whole wheat crust topped with a medley of caramelized roasted vegetables, tangy tomato sauce, and melted low-moisture mozzarella cheese. Perfectly balanced flavors with fresh herbs and a crispy golden crust make it a delicious and nutritious option for pizza lovers looking for a healthier twist on a classic favorite.
Ingredients
Scale
For the Dough
- 2 ½ cups whole wheat flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp salt
- 1 cup warm water (about 110°F / 43°C)
- 2 tbsp olive oil
For the Roasted Vegetables
- 1 bell pepper, chopped
- 1 zucchini, chopped
- ½ red onion, sliced
- 10 cherry tomatoes, halved
- ½ cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp dried oregano or fresh thyme
- 1 tsp lemon juice (optional)
For Assembly
- ½ cup tomato sauce (homemade or store-bought)
- 1 to 1 ½ cups low-moisture mozzarella cheese, shredded
- Fresh basil leaves, for garnish
- Red pepper flakes (optional)
- Olive oil, for brushing the crust edges
Instructions
- Prepare the Dough: In a large bowl, mix whole wheat flour, active dry yeast, and salt. Gradually add warm water and olive oil while stirring until a rough dough forms. Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise for 1 to 1.5 hours until doubled in size.
- Roast the Vegetables: Preheat your oven to 425°F (220°C). Chop all vegetables evenly. Toss bell pepper, zucchini, red onion, cherry tomatoes, mushrooms, and minced garlic with olive oil, salt, pepper, oregano or thyme, and lemon juice if using. Spread veggies evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and caramelized.
- Roll Out the Dough: After the dough has doubled in size, gently punch it down to release air. Place it on a floured surface and roll into your preferred pizza shape and thickness. Transfer the rolled dough onto a parchment-lined baking tray or a preheated pizza stone for a crispier crust.
- Assemble the Pizza: Spread a generous layer of tomato sauce over the rolled dough. Evenly distribute the roasted vegetables on top, then sprinkle shredded mozzarella cheese over everything. Garnish with fresh basil leaves and sprinkle red pepper flakes if desired. Brush the crust edges lightly with olive oil for a golden finish.
- Bake the Pizza: Bake the assembled pizza in a 450°F (230°C) oven for 12-15 minutes, or until the crust turns golden brown and the cheese is melted and bubbly. Keep an eye on it to avoid burning. Once baked, remove from oven and allow it to cool for a few minutes before slicing and serving.
Notes
- Make sure the water used for the dough is warm but not hot to properly activate the yeast.
- Feel free to customize the roasted vegetables based on your preference or seasonal availability.
- Using a pizza stone helps achieve a crispier crust, but a parchment-lined baking tray also works well.
- For a vegan version, substitute mozzarella cheese with vegan cheese alternatives.
- The lemon juice is optional but adds a bright flavor to the roasted vegetables.
- Prep Time: 1 hour 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
