Roasted Harvest Vegetable Pizza

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Yield: 2 pizzas, about 16 slices

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Crisp (or chewy) high-fiber crust, loaded with roasted vegetables, makes a colorful and delicious pizza.

Roasted Harvest Vegetable Pizza

star rating (2) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 pizzas, about 16 slices
Published: 01/01/2010


Higher-fiber dough

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 ½ cups King Arthur Whole Wheat Flour
  • ¾ cup Hi-maize Fiber
  • 2 tablespoons olive oil
  • 1 tablespoon Pizza Dough Flavor
  • 1 1/4 teaspoons salt
  • 2 teaspoons instant yeast
  • 1 1/2 cups lukewarm water


  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 6 to 8 garlic cloves, peeled and cut in quarters
  • 6 shallots, peeled and cut in quarters
  • 1 medium butternut squash, cut into ¼" pieces
  • 3 to 4 new potatoes, cut in ¼" slices
  • 1 medium red bell pepper, cored and cut into chunks
  • 2 medium purple onions, peeled and cut into eighths
  • 2 cups sliced mushrooms
  • 2 teaspoons Pizza Seasoning or rosemary and thyme


1) To make the dough: Mix and knead together all of the dough ingredients—by hand, mixer or bread machine—till you've created a smooth dough. Adjust the dough consistency if needed by adding extra flour or water.

2) Place the dough into a greased bowl. Allow the dough to rise, covered, for 1 hour; it should become quite puffy.

3) Turn the dough out onto a greased work surface, and divide it in half.

4) Roll the pizza dough out as thick or thin as you like. Rolling the dough out into two 14" x 10" rectangles will yield a medium-thick crust.

5) Grease two baking sheets with olive oil, and place each piece of dough on one of the pans.

6) Brush the crusts lightly with olive oil and sprinkle with Pizza Seasoning, or the herbs of your choice. Set aside to rise while the vegetables are cooking.

7) To make the topping: Preheat the oven to 500°F.

8) Combine 1 tablespoon olive oil, salt, and the vegetables. Place on a greased or parchment-lined baking sheet, and toss to coat.

9) Bake the vegetables for 15 minutes. Stir the vegetables and bake for another 10 minutes, or until they're beginning to get tender, and have some color on the edges.

10) Remove the vegetables from the oven, and reduce the heat to 450°F.

11) Layer the vegetables over the oiled and seasoned crust. Place in the oven and bake for 18 to 25 minutes, until the crust is crisp and browned.

12) Serve warm.

Yield: 2 pizzas, about 16 slices.


  • star rating 11/13/2010
  • lweber from KAF Community
  • Delicious! I didn't have the Hi-Maize flour on hand, but I subbed in 2 cups white whole wheat, and it was nutty and tasty! The recipe makes quite a bit of veggie topping, and I had far more than I needed even with leaving out the potatoes. More to snack on later! Yum! I did sprinkle the top with some mozzarella, but I think a smoked mozzarella or even smoked cheddar would add to the autumnal goodness of this pizza. This is going on my repeat list! Thanks!
  • star rating 10/23/2009
  • gail frascinella from all
  • Haven't made this and probably won't without a bit of tweaking. I love roasted veggies and cook them quite abit but this reads as being terribly dry and somewhat bland. Also,so many of your recipes depend on your specialized additives; Pizza flavoring, really?? So many yummy recipes and yet so many that resemble a food lab.
    Gail - This is pizza in the foccacia style. No, you do not need pizza flavoring. If you try it, let us know what you think. Elisabeth @ KAF

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