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

roasted vegetable pizza with goat cheese

I recently ate at Jack Astor’s and tried their Veg Out Pizza. It was delicious, so I took notes. Well, mentally, anyway. This weekend, I had a go at recreating it at home. It was a bonus that this particular recipe was pretty easy to duplicate. So I not only borrowed their pizza idea here, I stole their name, too, because I’m shameless. (It’s just such a great name. I couldn’t help myself.)

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.

It should be said, I take my pizza a wee bit seriously. You see, I’m on a life-long quest to make a perfect pizza at home. That said, I don’t expect everyone to feel the same way. So the great thing about this pizza is that you can go all in and make your own pizza dough and sauce, or you can use a store bought of one or the other, or both. You can slow-roast the cherry tomatoes ahead of time, or you can just slice them in half and toss them on your pizza (where they’ll cook up nicely). The roasting of the onions, artichokes and the garlic takes place while the oven pre-heats for the pizza, so that part is dead easy.

Cook’s Notes

Olives. It’s worth mentioning that the original dish specified olives (black kalamata, I believe). I don’t like olives, so I asked to have my pizza without. My recreated version here doesn’t have them either, because, well … it’s my blog and I don’t like olives :) I’m sure if you like olives, you’d like them on this pizza. I think. So feel free to throw some on, if, you know … the thought of it doesn’t make you gag.

roasted vegetable pizza with goat cheese

roasted vegetable pizza with goat cheese

Get the Recipe: Roasted Vegetable Pizza with Goat Cheese and Balsamic

Delicious roasted vegetable pizza, with a delicious balsamic glaze drizzle.
5 stars from 1 rating
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Yield: 8 servings


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


  • 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.
  • 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.
  • 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.)
  • 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.
  • 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.


Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed  tips, variations and substitution suggestions for this recipe!
Cuisine: American
Course: Main Course
Author: Jennifer
Calories: 329kcal, Carbohydrates: 35g, Protein: 14g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 27mg, Sodium: 1094mg, Potassium: 264mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1128IU, Vitamin C: 20mg, Calcium: 180mg, Iron: 3mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.