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.
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.