Garden Vegetable Alfredo Pizza
A creamy, veggie-packed pizza layered with roasted garden vegetables, alfredo sauce, and gooey mozzarella — a delicious twist on classic pizza night.
Ingredients
Scale
- 1 pizza dough ball (homemade or store-bought)
- 1/2 cup alfredo sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup broccoli florets, lightly steamed or roasted
- 1/4 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup roasted red peppers, sliced
- 1/4 cup zucchini slices
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Handful of fresh basil leaves
Instructions
- Preheat oven to 475°F (245°C) and place a pizza stone or baking sheet inside.
- Toss vegetables with olive oil, garlic, salt, and pepper. Roast for 10–15 minutes.
- Roll out dough on parchment paper to desired thickness.
- Spread alfredo sauce over the dough, leaving a border. Add half the cheese.
- Layer on roasted vegetables and top with remaining cheese and red peppers.
- Transfer pizza to hot stone or baking sheet. Bake 12–15 minutes or until golden and bubbly.
- Brush crust with garlic olive oil. Top with fresh basil before serving.
Notes
- Pre-roast vegetables to prevent sogginess.
- Use parchment for easy pizza transfer.
- Add chili flakes or lemon zest for extra flavor.
Find it online: https://tastyze.com/garden-vegetable-alfredo-pizza/