The “Veg Out” Roasted Vegetable Pizza

A delicious roasted vegetable pizza recipe, with roasted red onions, garlic, artichokes, slow roasted tomatoes, goat cheese, mozzarella, arugula and a balsamic drizzle. Vegetarian!

Veg Out Pizza | Seasons and Suppers

This vegetable-only pizza features roasted red onions, garlic and artichokes, slow-roasted cherry tomatoes, goat cheese and mozzarella, and is finished with a drizzle of balsamic and a sprinkling of fresh arugula. All my favourite tastes on one pizza!

Don’t be afraid of the onions. Once they’re roasted, they are lovely and sweet, so load them on. You don’t need a ton of cheese on this pizza though, just a handful of mozzarella and a scattering of goat cheese crumbles will do. I know it doesn’t look like a lot of toppings here, but trust me, there is a ton of flavour going on.
This pizza can be made completely from scratch, or use your favourite store-bought dough and/or store-bought pizza sauce. If you'd like to make your dough from scratch, I love Lahey's No-Knead Pizza dough. Recipe is below. One warning though, you need to start it the night before. Break out the good balsamic for this pizza.


  • Pizza dough, store-bought or home made (or see below for recipe suggestion)
  • Pizza sauce, store-bought or home made (see below for recipe suggestion)
  • Cherry tomatoes, halved or halved and slow-roasted (see below for recipe)
  • 1 can of artichoke quarters
  • 1 large red onion, sliced about 1/4-inch thick (across the equator), and separated into rings
  • 2-3 whole garlic cloves
  • Olive oil
  • Salt and pepper, to taste
  • Goat cheese
  • Mozzarella cheese
  • Cornmeal
  • Parchment paper
  • For garnish:
  • Balsamic vinegar, for drizzling on cooked pizza
  • Fresh baby arugula, for sprinkling on cooked pizza


  1. If you are making the Lahey pizza dough, mix up all the ingredients the night before and leave out on counter until ready to make your pizza the next day.
  2. If you are making the slow roast tomatoes, roast off earlier in the day (or the night before) and refrigerate until ready to make your pizza.
  3. hour before eating, with rack in bottom third of oven, place a pizza stone into cold oven, then preheat oven to 480-500 degrees. (*Tip: if you don't have a pizza stone, I've heard a cast-iron frying pan works well.)
  4. minutes before eating, slice the onions and peel garlic, but leave whole. Arrange onion and garlic into a single layer on a baking sheet. Drain some artichoke quarters on a piece of paper towel and then place onto the baking sheet as well. Drizzle all with a bit of olive oil and sprinkle with a bit of salt and pepper. Pop into the (hot) oven just until soft and lightly browned (it won't take long in a 480° oven, 4-6 minutes), then set aside to cool.
  5. Place dough onto a well-floured surface and divide into two pieces. Sprinkle a sheet of parchment paper with some cornmeal. Place floured dough onto parchment and shape dough into a round. Top with pizza sauce, roasted onions, roasted artichokes, cherry tomatoes, grated mozzarella and crumbled goat cheese. Mince the roasted garlic and sprinkle evenly over pizza. Using a pizza peel (or large cutting board, slide the pizza and the parchment onto your pizza stone). Bake, until dough is cooked and well-browned (Tap on the side of the dough. It should sound hollow). Remove from oven and drizzle with balsamic vinegar and sprinkle with fresh arugula.

Veg Out Pizza | Seasons and Suppers