Roasted Vegetable Pizza

Roasted Vegetable Pizza
Serves 4–6 Prep Time 30 minutes Cook Time 20 minutes A Little More Effort


  • Easy Pizza Sauce*:
  • 400g can Wattie's Italian Style Tomatoes
  • 130g can Wattie's Tomato Paste

  • Vegetables for roasting:
  • 1 red capsicum deseeded and chopped
  • 1 courgette, sliced
  • 1 small eggplant, chopped
  • 1 red onion, sliced

  • Pizzas:
  • 2 large pre-made thin pizza bases
  • 1–1½ cups roasted vegetables
  • 1–1½ cups grated mozzarella cheese
  • Fresh basil or rocket leaves


  1. To make the Easy Pizza Sauce: Mix together Wattie’s Italian Style Tomatoes and Wattie’s Tomato Paste.
  2. For the Roasted Vegetables: Preheat oven to 200°C (fan assisted). Place capsicum, courgette, eggplant and red onion on a baking tray in a single layer. Drizzle over a little olive oil. Roast for 20-25 minutes until vegetables are cooked. Set aside to cool.
  3. Spread each pizza base with about ¼ cup of pizza sauce. Top with roasted vegetables. Scatter over mozzarella cheese. Bake for 15–20 minutes until cheese is melted and base is golden and cooked. Stand for 5 minutes. Scatter over fresh basil leaves or rocket before serving.


  • *This recipe makes 2 cups pizza sauce. Extra sauce can be frozen in ice cube moulds. Once frozen store in sealable plastic bags. Thaw as required.

Swap it out

  • You can substitute the toppings on your pizzas with these other vegetarian options:
    • Mushroom, spinach and feta
    • Black olives, spinach and capers
    • Sun-dried tomatoes, black olives, capers, feta and spinach
    • Basil pesto, black olives, bocconcini and sun-dried tomatoes
  • For other non-vegetarian topping options, try:
    • Corn, chorizo and feta
    • Ham and pineapple