This Roasted Veggie Pizza is my go-to and I love that it’s completely vegetarian and requires just a few simple ingredients. A homemade harissa yogurt sauce is layered with roasted veggies, feta cheese, then drizzled with honey for the perfect touch of sweetness.
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There is nothing more fun and comforting than homemade pizza! You can customize your toppings and spend time with family making your creations.
As much as I love pizza, I don’t always feel great after eating it. I wanted to create a pizza that was vegetarian-friendly and contained a minimal amount of cheese for a lighter and healthier feel. Instead of a traditional marinara sauce, this pizza has a spicy harissa yogurt sauce for a tangy punch. I’ve chosen eggplants, tomatoes and onions to caramelize for the toppings on this pizza and they pair perfectly with the feta crumbles. The honey, cilantro and crushed red pepper flake garnish brings this pizza to life and adds a nice balance of sweet and spicy. This pizza is fresh, light and most important – packed with flavor in every bite!
Ingredients for Roasted Veggie Pizza
The harissa yogurt sauce is my favorite aspect of this pizza and it creates a spicy, creamy base for the roasted vegetables. Here’s what else you’ll need to make this addicting pizza:
- eggplant
- yellow onion
- olive oil
- salt + pepper
- harissa
- plain Greek Yogurt
- store-bought pizza dough
- tomato
- feta cheese
- honey
- crushed red pepper flakes
- fresh cilantro
Kitchen tools needed:
- pizza stone + peel or baking sheet
- spatula
- mixing bowl
How to Make Roasted Veggie Pizza
It’s incredible how little effort is put into creating this addicting pizza. The result is a flavorful, colorful masterpiece that you won’t be able to put down! Here’s a breakdown of the steps:
- Prep a pizza stone or baking sheet
- Roast the eggplant and onion
- Make the pizza sauce
- Prep the dough
- Add the toppings
- Finish the pizza
More Vegetarian Recipes
- Eggplant Parmesan Polenta Stacks
- Cheesy Rice and Vegetable Casserole
- Creamy Spicy Gochujang Vodka Noodles
- Herby Braised Beans with Burst Tomatoes
- Creamy Lemony Orzo with Grilled Corn and Asparagus
- Vegan Tahini Caesar with Chickpeas and Crispy Kale
View all vegetarian recipes here
Please let me know how your Roasted Veggie Pizza turns out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
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Roasted Veggie Pizza
- Total Time: 1 hour
- Yield: 3 servings 1x
Description
This Roasted Veggie Pizza is my go-to and I love that it’s completely vegetarian and requires just a few simple ingredients. A homemade harissa yogurt sauce is layered with roasted veggies, feta cheese, then drizzled with honey for the perfect touch of sweetness.
Ingredients
- 1 eggplant, sliced thin
- 1 small yellow onion, sliced thin
- 1/4 cup olive oil
- 1 tsp salt + 1/4 tsp black pepper
- 1 cup harissa
- 1 tbsp plain Greek yogurt
- 1 lb store-bought pizza dough, let sit at room temperature for 1 hour
- 1/2 cup feta cheese crumbles
- 1 large tomato, sliced thin
- 1/4 cup honey
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 cup fresh cilantro, roughly chopped
Instructions
- Prep a pizza stone or baking sheet: Place a pizza stone on the lowest rack of your oven and set the temperature to 450°F (if you don’t have a pizza stone, you can alternately brush olive oil on a large baking sheet and do not need to preheat the sheet).
- Roast the eggplant and onion: Combine the sliced eggplant and onion in a bowl with olive oil, salt and pepper. Arrange the eggplant and onion slices on a baking sheet lined with parchment paper, trying not to overlap too much. Roast in the oven for 10 minutes, then use a spatula to mix the eggplant and onion and roast for another 10 minutes. Remove from the oven and set aside. The eggplant and onion should be slightly browned but you will finish cooking them on the pizza later.
- Make the pizza sauce: While the eggplant and onion are roasting, prepare the sauce by combing the harissa and Greek yogurt in a bowl. Set aside.
- Prep the dough: Stretch and shape the pizza dough into a circle on parchment paper, then carefully transfer dough on parchment paper to the heated stone. Carefully pull the dough to the edges of the stone (if using a baking sheet, simply place the dough on the baking sheet and pull to stretch to the edges). Bake the dough in the oven for 5 minutes.
- Add the toppings: Use a spoon to spread the harissa sauce over the pre-baked dough, then distribute the tomato and roasted eggplant and onion. Top with feta crumbles then bake in the oven for 15 minutes, or until the crust is a golden brown.
- Finish the pizza: Slice the pizza into 8 slices, then drizzle with honey. Sprinkle crushed pepper flakes and fresh cilantro on top if desired. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Oven
Nutrition
- Calories: 411
- Sugar: 11g
- Sodium: 962mg
- Fat: 14g
- Saturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 35mg
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