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Roasted Vegetable Pizza
Roasted Vegetable Pizza

Roasted Vegetable Pizza

133 Review(s)
Cook Minutes 50 Min
Prep : 30 minutes Cook: 20 minutes DIFF : A Little More Effort
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Homemade pizzas are fun and easy to create! This one is jam-packed with all our favourite veggies.

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What do I need ?
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1 serving
Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Easy Pizza Sauce*:
400 g can Wattie's Italian Style Tomatoes
130 g 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
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How do I make it ?
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Step 1
To make the Easy Pizza Sauce: Mix together Wattie’s Italian Style Tomatoes and Wattie’s Tomato Paste.
Step 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.
Step 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.
Kraft Kitchen Tips!
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*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
  • 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
  • Corn, chorizo and feta
  • Ham and pineapple
  • Made With
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    Italian Style Tomatoes

    Ripened on the vine under the Hawke’s Bay sun, Wattie’s Italian Style Tomatoes are blended with oregano, basil, thyme and marjoram.
    madewith image
    i

    Tomato Paste

    Concentrated tomato suited to adding to sauces, casseroles & pizzas.
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