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    Roasted Veggie Pizza with Arugula Greens and Balsamic Glaze

    Feb 20, 2019 ·

    Slices of roasted veggie pizza topped with arugula and drizzled with balsamic glaze.

    This pizza Is simply delicious, loaded with flavorful roasted veggies, creamy ricotta, and served with a topping of arugula greens and balsamic glaze.

    Slices of roasted veggie pizza topped with arugula greens and drizzled with balsamic glaze and an uncut pizza in the background. this Recipe

    Making homemade pizza doesn’t have to be laborious. Actually it can be one of the quickest meals to make. Simply grab some flatbread and your favorite toppings and you’ll have pizza in minutes.

    However, this pizza takes a bit longer than usual because the veggies were roasted just before adding them but it was still ready in under 30 minutes.

    Make it Quick Tip

    Roast the veggies a day or two ahead and store in the fridge until you’re ready to prepare your pizza.

    I think roasting the veggies adds a level of flavor complexity that’s absolutely delicious.

    In this recipe I used the Easy 5-Minute Pizza Sauce I shared here last week as my base layer before spreading on the ricotta. Together they create such a creamy goodness for this pizza.

    Flatbread spread with pizza sauce and ricotta cheese, pan of roasted veggies and pizza sauce in background.

    For toppings I roasted veggies I had on hand, mushrooms, red onions, and cherry tomatoes tossed with garlic, oil and seasonings. The robust flavor of the roasted veggies coupled with the creaminess of the ricotta is amazing these flavors meld together wonderfully.

    You can totally use whatever you have on hand, that’s the great thing about making pizza.

    Two uncooked roasted veggie pizzas with a pan of roasted veggies, a container of ricotta cheese and pizza sauce in background.

    This recipe is perfect for those days when you want to get something tasty on the table quick without paying for takeout.

    Two unsliced roasted veggie pizzas topped with arugula and drizzled with balsamic glaze.
    Slices of roasted veggie pizza topped with arugula and drizzled with balsamic glaze.

    If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!

    Print
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    Slices of roasted veggie pizzas topped with arugula greens and drizzled with balsamic glaze.

    Roasted Veggie Pizza with Arugula Greens and Balsamic Glaze


    • Author: Celeste @The Whole Serving
    Print Recipe
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    Description

    This pizza Is simply delicious, loaded with flavorful roasted veggies, creamy ricotta, and served with a topping of arugula greens and balsamic glaze.


    Ingredients

    Scale

    8 ozs. cherry tomatoes, sliced in half

    8 ozs. baby bella mushrooms, sliced

    1 medium to large red onion

    1 tablespoon extra virgin olive oil

    3 cloves of garlic, minced

    1 teaspoon Herb de Provence

    salt and pepper to taste

    4 rounds of Nann bread or any other flatbread of your choice

    ¼ cup Easy 5-Minute Pizza Sauce

    ½ cup ricotta cheese

    1 cup shredded mozzarella cheese

    ½ cup shredded Parmesan cheese

    3 cups of Arugula greens

    balsamic glaze


    Instructions

    Preheat oven to 375 degrees.

    Clean and slice the tomatoes and mushrooms and place them into a medium bowl. Peel and cut the red onion into wedges and add to the bowl with the tomatoes and mushrooms.

    Drizzle the veggies with the olive oil and toss to coat. Add in the garlic, herb de Provence and salt and pepper, toss and transfer veggies to a shallow baking pan and spread evenly. Place in oven and roast 15 minutes.

    While the veggies are roasting prepare the cheese and flatbread. In a small bowl toss together the mozzarella and Parmesan cheese and set aside.

    Spread flatbread with a layer of the pizza sauce then a layer of ricotta cheese, spread evenly. If you prefer you can mix the pizza sauce and cheese together before spreading.

    Top the ricotta with the roasted veggies and a sprinkling of mozzarella/Parmesan mix. Place on a baking sheet and bake in oven for 10 minutes or until cheese has melted. Remove from oven and allow to cool slightly.

    Top pizza with arugula and drizzle with the balsamic glaze. Slice and serve.

    Did you make this recipe?

    Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

    If you like this recipe you may want to try these recipes.

    • Mushroom Pizza with Artichoke Pesto and Arugula
    • Peachy Strawberry Pizza
    « Easy 5 Minute Pizza Sauce
    Easy Meatless Meatballs »

    About Celeste

    Reader Interactions

    Comments

    1. Shawn says

      March 12, 2019 at 5:14 pm

      So nice to meet you today! Your blog looks amazing! Thank you for sharing. I am definitely going to try out your recipes - they look so delicious! I shared your blog with my friend from Vegan All the Thyme!

      • Celeste says

        March 14, 2019 at 9:43 am

        Shawn I really enjoyed our conversation the other day. I’m seriously thinking of giving up cheese. Hopefully you’ll have a chance to give some of my recipes a try soon. Please let me know what you think.

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    I’m Celeste the content creator, recipe developer, and food photographer here at The Whole Serving.
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    I’m Celeste the content creator, recipe developer, and food photographer here at The Whole Serving. I’ve been blogging over ten years and I absolutely love creating and photographing tasty recipes.

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    Hello and welcome to The Whole Serving! I’m so glad you stopped by. I’m a no flesh eating vegetarian who loves to run, cook and eat good wholesome food, living a healthy lifestyle has always been important to me. Read More…

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