Roasted Veggie Pizza made with creamy ricotta, fresh spinach, and oven-roasted vegetables. This simple, flavorful meal is ready in under 30 minutes.
Weeknights mostly call for something easy for dinner, but that doesn’t mean settling for bland or boring. This Roasted Veggie Pizza offers a fresh, flavorful option with creamy ricotta, tender roasted vegetables, and fresh spinach layered on a golden crust.
This recipe is ready in under 30 minutes and works with many kinds of vegetables. Try my combination of grape tomatoes, sliced peppers, and onion or use your family’s favorites. They almost all roast beautifully.
This is a good choice for days when you’re keeping things meatless, using up produce, or just craving a lighter take on pizza night.
— This post was originally published on December 7, 2012. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 28 Minutes
Servings: 8
Primary Ingredient(s): Refrigerated pizza crust, ricotta, tomatoes, onion, bell pepper, spinach
Skill Level: Easy
What You’ll Like About This Recipe
- Roasting vegetables brings out rich flavors.
- The creamy ricotta base gives it richness without a heavy sauce.
- It’s ready in under 30 minutes using a purchased crust.
Ingredient Notes
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- Ricotta – The ricotta is mixed with an egg to make a creamy base for the pizza.
- Roasted vegetables – I like a combination of grape tomatoes, red onion, and green bell pepper. You might also enjoy zucchini, mushrooms, broccoli, or cauliflower.
- Baby spinach – Fresh baby spinach is added to the top of the hot pizza. It adds a layer of freshness under the roasted vegetables.
- Pizza crust – Store-bought pizza dough makes it easy. You can also make a homemade pizza dough if you prefer.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Roasted Veggie Pizza
- Preheat the oven to 350°F.
- Open and unroll a refrigerated pizza crust onto a greased baking sheet.
- In a small bowl, mix together the ricotta and egg with the salt and pepper. Spread the ricotta mixture over the pizza crust.
- Place the prepared veggies on a second baking sheet. Drizzle the veggies with a little olive oil and a light sprinkle of salt. Use your hands or kitchen tongs to toss the veggies and olive oil so that everything is evenly coated.
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👉 PRO TIP: For the veggies, I went with grape tomatoes, a bit of thinly sliced red onion, and green bell pepper, but you can use whatever your family enjoys. Swap the green pepper for red, or try a sweeter variety if you prefer. Thinly sliced zucchini works well too. Just use whatever suits you.
- Pop both baking sheets into the 350-degree preheated oven and cook for about 15 minutes or until the tomatoes start to burst open and slump a bit. Remove the veggies when that happens, but leave the crust in a bit longer if needed for good browning.
- Remove the crust from the oven and immediately top with the fresh baby spinach. Add the roasted veggies on top of the spinach. Serve immediately.
Recipe Tips and Variations
- Roasting the vegetables seperately stops the crust from being soggy.
- Add mushrooms, zucchini, or broccoli for more variety.
- Sprinkle with Parmesan before serving for extra richness.
- Try a drizzle of pesto or a sprinkle of crushed red pepper flakes.
How to Store Leftovers
Store any leftover slices in an airtight container in the refrigerator for up to three days. To reheat, place on a baking sheet in a 350°F oven for about 10 to 15 minutes. You can also freeze leftover slices wrapped in foil and stored in a freezer-safe bag. Thaw in the refrigerator overnight and reheat as usual.
Questions About Roasted Veggie Pizza
The easiest way is to use a pizza stone if you have one. If not, be sure to place the baking sheet on the lowest rack in the oven.
Yes, you sure can. Blended cottage cheese works well if you want something similar in texture and taste. Goat cheese adds tanginess and pairs nicely with roasted vegetables. Cream cheese is another option, though it’s richer and you’ll need to soften it first so it spreads easily.
More Recipes You’ll Like
BLT Pizza
Quick and Easy Pepperoni Calzone
Cheesesteak Pizza
Easy Pepperoni Pizza Crescent Rolls
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Roasted Veggie Pizza
Ingredients
- 1 refrigerated pizza crust (recommended: Pillsbury brand)
- 1 cup ricotta cheese
- 1 egg
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cups grape tomatoes
- ½ medium red onion thinly sliced
- 1 small green bell pepper thinly sliced
- 2 tablespoons olive oil
- 3 ounces baby spinach
Instructions
- Preheat the oven to 350°F.
- Unroll the pizza crust onto a greased baking sheet.1 refrigerated pizza crust
- In a small bowl, mix together the ricotta and egg with the salt and pepper. Spread the ricotta mixture over the pizza crust.1 cup ricotta cheese, 1 egg, ¼ teaspoon salt, ⅛ teaspoon black pepper
- Place the prepared veggies on a second baking sheet. Drizzle the veggies with the olive oil and sprinkle with salt and pepper. Using your hands or kitchen tongs, toss the veggies and olive oil so that everything is evenly coated.2 cups grape tomatoes, ½ medium red onion, 1 small green bell pepper, 2 tablespoons olive oil
- Place both baking sheets into the preheated oven and cook for about 15 minutes or until the tomatoes start to burst open and slump a bit. Remove the veggies when that happens, but leave the crust in a bit longer if needed for good browning.
- When well browned, remove the crust from the oven and immediately top with the fresh baby spinach. Add the roasted veggies on top of the spinach. Serve immediately.3 ounces baby spinach
Notes
- The vegetables can be changed according to your family’s preferences. Substitute red instead of green bell peppers, or use Cubanelle (a favorite of ours). Thinly sliced zucchini is a good choice as well.
- Other toppings could be added as well. Black olives, Parmesan cheese, and red pepper flakes are all good choices.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
So pretty!
This looks fabulous! I really like the addition of fresh spinach.
Miss P
Lana, this looks outstanding! love how you cook the veggies a little first, I have not done that and it makes all the sense in the world… thanks, looking forward to this on a busy week night coming up
I used one of their Artisan Whole Wheat crusts the other night when I made my most favorite pizza ever; goat cheese with mushrooms and sausage. It was fabulous!
This looks so simple; wish I had another of those crusts in the freezer now.
I really enjoy those crusts for times when I want pizza *now* and don’t have time for a homemade crust. Your goat cheese, mushroom, and sausage combination sounds fantastic!
It’s even Christmas-y in color – very nice!
I sometimes use hummus in place of sauce – that also would work nicely here.
I didn’t even realize that I’d made a Christmas-y pizza, but you’re right! Using hummus sounds interesting. Never thought of that.
To give credit where it’s due, I got the idea from a pizza chain I enjoy: Extreme Pizza. Their “Peace in the Middle East” pie has homemade hummus, tomatoes, olives, red onions, feta, mozzarella, fresh basil, pepperoncinis. AMAZING!!