Sheet Pan Veggie Pizza
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Make your next meal one to remember with this Sheet Pan Veggie Pizza recipe! Perfect for busy weeknights or leisurely weekend dinners, this recipe is packed with fresh garden vegetables and creamy mozzarella. It’s a quick, satisfying, customizable dinner that perfectly balances comfort food with a healthy twist.
Yes, my friend, we’re making homemade pizza. As much as I love a classic pepperoni pizza (who doesn’t?), I’m always looking for ways to enjoy the things I love but in a healthier way. Enter this Sheet Pan Veggie Pizza. It’s a delightful twist on the traditional.
This recipe simplifies the pizza-making process with a single sheet pan while incorporating a rainbow of fresh vegetables and lush toppings. Ideal for a family dinner or a casual get-together, this pizza promises to become a new weekly favorite! I love the combination of ingredients and flavors listed below; however, feel free to make it your own!
Looking for some serving suggestions? This would be delicious paired with some Broccolini Salad, Walnut and Blue Cheese Stuffed Mushrooms, and/or a big pitcher of my Campari Sangria.
Why You’ll Love This Recipe
- While I encourage you to make this any time of the year, this Sheet Pan Veggie Pizza shines brightest during the summer months when you can harvest ingredients right from your garden or local market. The fresh tomatoes, zucchini, and arugula not only add a pop of color but also a vibrant, fresh flavor that canned or frozen produce just can’t match.
- While this pizza is a treat, it’s also packed with vegetables and leafy greens, making it a more nutrient-dense option than your typical takeout or frozen pizza. It’s a delicious way to sneak more vitamins and minerals into your meal.
- One of the best things about this recipe is its versatility. Feel free to swap out the vegetables listed for those you prefer or have on hand. Love bell peppers? Toss some in! Not a fan of mushrooms? Leave them out. This pizza is your canvas.
- Aside from chopping your veggies, which you can get done ahead of time, this recipe is incredibly straightforward.Spread out your dough, top it with your ingredients, and pop it in the oven. In about 20 minutes, you’re ready to enjoy homemade pizza.
Ingredients
As I mentioned above, feel free to get creative with the toppings you use on your Sheet Pan Veggie Pizza. If you want to make it like I did (which is a tasty combo) here’s what you’ll need:
- Extra-Virgin Olive Oil: It’s used to coat the pan and toss the arugula, adding a rich, fruity base to the flavors.
- Plain Yellow Cornmeal: When sprinkled on the baking sheet, it gives the pizza crust a slight crunch and prevents sticking.
- Pizza Dough: As the foundation of your pizza, it stretches easily and bakes into a soft, chewy crust. I just use the fresh store-bought dough. You could also use frozen (just be sure to thaw) or homemade.
- All-Purpose Flour: Keeps the dough from sticking to your hands and surface as you roll it out.
- Tomatoes: Their fresh, juicy slices add a slight tang and moisture to balance the other toppings.
- Zucchini: Thinly sliced, these add a little crunch and a mild, slightly sweet flavor.
- Wild Mushrooms: Bring an earthy flavor that complements the bright veggies.
- Dried Oregano and Garlic Salt: These spices infuse the pizza with classic Italian flavors.
- Heavy Whipping Cream: Used as the sauce, it’s drizzled over the dough for a rich, creamy texture that contrasts with the crisp vegetables.
- Mozzarella Cheese: Melts beautifully, providing a gooey, stretchy topping that holds all the other ingredients together.
- Yellow Corn Kernels: Add a pop of sweetness and texture to every bite.
- Red Onion: Offers a sharp, slightly sweet flavor that cuts through the richness of the cheese and cream.
- Baby Arugula: Adds a peppery bite, freshening up the overall taste of the pizza. I love this addition. It’s like salad and pizza in one!
- Fresh Basil Leaves: Used as a garnish and add a final sprinkling of flavor to your freshly baked pizza pie.
How To Make
It’s pizza time! With all of your ingredients gathered, we’re ready to assemble this Sheet Pan Veggie Pizza. I’ll take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Begin by preheating your oven to 475°F with the rack positioned in the center. Lightly coat a 15 x 10-inch rimmed baking sheet with ¼ cup olive oil and evenly sprinkle the surface with cornmeal.
- On a lightly floured surface, roll and stretch the pizza dough into a 14 x 9-inch rectangle. Transfer the dough to the prepared baking sheet, cover with a clean kitchen towel, and allow to rest for 10 minutes.
- Create small, evenly-spaced dimples in the dough using your fingertips. Stretch and push the dough gently towards the edges to fully cover the bottom of the pan.
- While the dough rests, place tomato slices on a paper towel-lined plate to drain for 5 to 15 minutes. Simultaneously, twist the zucchini ribbons into loose spirals and set them alongside the tomato slices on the plate.
- In a small bowl, toss the sliced mushrooms with ¼ teaspoon each of oregano and garlic salt; set aside. Drizzle the cream over the dough, maintaining a ¼-inch border. Evenly sprinkle the remaining ¾ teaspoon each of oregano and garlic salt over the cream.
- Layer three-fourths of the mozzarella cheese (about 1½ cup), followed by the corn kernels, red onion, zucchini spirals, mushrooms, and tomato slices. Top with the remaining mozzarella cheese (about ½ cup).
- Bake in the preheated oven for 13 to 15 minutes, or until the edges are puffed and golden brown, rotating the pan halfway through baking.
- In a small bowl, toss the arugula with the remaining 2 teaspoons of olive oil and sprinkle over the hot pizza. Add a generous scattering of fresh basil. Slice and serve hot.
Enjoy your freshly made Sheet Pan Veggie Pizza!
I know you’re going to want to gobble this up as soon as it comes out of the oven. That’s what I did!
Frequently Asked Questions
What can I use instead of mozzarella?
Feel free to experiment with different cheeses. Provolone, cheddar, or a blend of Italian cheeses like Parmesan and Romano can add new dimensions of flavor to your pizza.
What are the best ways to store and reheat leftovers?
Keep leftover pizza in an airtight container in the refrigerator for up to three days. Reheat in the oven at 375°F until hot and crispy, which usually takes about 10 minutes.
Can I add meat to this pizza?
If you’re a meat lover, adding cooked chicken, pepperoni, or sausage can make this pizza even more hearty. Just ensure that any meat is fully cooked before you add it to your pizza.
Is it necessary to pre-cook the vegetables?
No need to pre-cook the vegetables as they will cook along with the pizza in the hot oven. Thinly slicing the vegetables, such as the zucchini, ensures they will cook through and add perfect texture.
More Tasty Dinner Recipes You’ll Love
- Chicken Breasts in Caper Cream Sauce
- Broccoli Pesto Pasta
- Sweet Potato Shepherd’s Pie
- Baked Coconut Chicken Strips
- Shake and Bake Pork Chops
And that’s a wrap! This simple yet stunning Sheet Pan Veggie Pizza is perfect for any occasion. With its vibrant toppings and easy preparation, this pizza is designed to be a dinner idea you can come back to again and again. If you try this recipe and love it, please stop back and leave a comment and a 5-star rating below.
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Sheet Pan Veggie Pizza
Ingredients
- ¾ cup plus 2 tsp. extra-virgin olive oil divided
- 1 tablespoons plain yellow cornmeal
- 1 lb. pizza dough room temperature
- All-purpose flour for dusting
- 1 large tomato sliced
- ½ medium zucchini thinly sliced lengthwise (about ¾ cup)
- ¾ cup fresh wild mushrooms sliced
- 1 teaspoons dried oregano divided
- 1 teaspoons garlic salt divided
- ¼ cup heavy whipping cream
- 2 cups shredded low-moisture part-skim mozzarella cheese divided
- 1 cup yellow corn kernels fresh, frozen, or canned
- ½ cup red onion sliced
- ¾ cup baby arugula packed
- Fresh basil leaves roughly chopped
Instructions
- Begin by preheating your oven to 500°F with the rack positioned in the center. Lightly coat a 15 x 10-inch rimmed baking sheet with ¼ cup olive oil and evenly sprinkle the surface with cornmeal.
- On a lightly floured surface, roll and stretch the pizza dough into a 14 x 9-inch rectangle. Transfer the dough to the prepared baking sheet, cover with a clean kitchen towel, and allow to rest for 10 minutes.
- Create small, evenly-spaced dimples in the dough using your fingertips. Stretch and push the dough gently towards the edges to fully cover the bottom of the pan.
- While the dough rests, place tomato slices on a paper towel-lined plate to drain for 5 to 15 minutes. Simultaneously, twist the zucchini ribbons into loose spirals and set them alongside the tomato slices on the plate.
- In a small bowl, toss the sliced mushrooms with ¼ teaspoon each of oregano and garlic salt; set aside. Drizzle the cream over the dough, maintaining a ¼-inch border. Evenly sprinkle the remaining ¾ teaspoon each of oregano and garlic salt over the cream.
- Layer three-fourths of the mozzarella cheese (about 1½ cup), followed by the corn kernels, red onion, zucchini spirals, mushrooms, and tomato slices. Top with the remaining mozzarella cheese (about ½ cup).
- Bake in the preheated oven for 13 to 15 minutes, or until the edges are puffed and golden brown, rotating the pan halfway through baking.
- In a small bowl, toss the arugula with the remaining 2 teaspoons of olive oil and sprinkle over the hot pizza. Add a generous scattering of fresh basil. Slice and serve hot.
- Enjoy your freshly made Sheet Pan Veggie Pizza!