Roasted Vegetable Pizza
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-forward pizza topped with roasted cherry tomatoes, artichokes, red onion, goat cheese, and arugula, finished with a balsamic glaze. A lighter, plant-based take on pizza night.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 lb Pizza dough (store-bought or home made)
- 15 oz Pizza sauce (store-bought or home made)
- 10 Cherry tomatoes (halved or halved and slow-roasted (see below for how to roast))
- 1 can artichoke quarters (drained)
- 1 large red onion (sliced about 1/4-inch thick (across the equator), and separated into rings)
- 2 cloves garlic (left whole)
- Olive oil
- Salt and pepper (to taste)
- 3 oz. Goat cheese (crumbled)
- 2 cups Mozzarella cheese (shredded)
- Cornmeal
- Balsamic vinegar or balsamic glaze (for drizzling on cooked pizza)
- Fresh baby arugula (for sprinkling on cooked pizza)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 1092mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 269mg
- Calcium
- 263mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1092MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.