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Garden Vegetable Alfredo Pizza

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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

  1. Preheat oven to 475°F (245°C) and place a pizza stone or baking sheet inside.
  2. Toss vegetables with olive oil, garlic, salt, and pepper. Roast for 10–15 minutes.
  3. Roll out dough on parchment paper to desired thickness.
  4. Spread alfredo sauce over the dough, leaving a border. Add half the cheese.
  5. Layer on roasted vegetables and top with remaining cheese and red peppers.
  6. Transfer pizza to hot stone or baking sheet. Bake 12–15 minutes or until golden and bubbly.
  7. 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.