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

roasted vegetable pizza with goat cheese

This vegetable 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.

Ingredients and Substitutions

Pizza Dough – you can use your favourite store-bought pizza dough or make your own from a favourite pizza dough recipe. I’m a huge fan of Jim Lahey’s Pizza Dough, which is easily found online.

Pizza Sauce – again, use your favourite store-bought pizza sauce (I love Mutti™) or make your own.

Vegetables – I’ve suggested vegetables for this pizza in the Recipe Card, but feel free to swap in or out, to taste.

roasted vegetable pizza with goat cheese

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roasted vegetable pizza sliced on pizza peel

Get the Recipe: Roasted Vegetable Pizza

Delicious roasted vegetable pizza, with goat cheese and a delicious balsamic glaze drizzle.
5 stars from 2 ratings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 8 servings


  • 1 lb Pizza dough, store-bought or home made
  • 15 oz Pizza sauce, store-bought or home made
  • 10 Cherry tomatoes, halved or halved and slow-roasted (see below for how to roast)
  • 1 can artichoke quarters, drained
  • 1 large red onion, sliced about 1/4-inch thick (across the equator), and separated into rings
  • 2 cloves garlic, left whole
  • Olive oil
  • Salt and pepper, to taste
  • 3 oz. Goat cheese, crumbled
  • 2 cups Mozzarella cheese, shredded
  • Cornmeal

To finish after baking:

  • Balsamic vinegar or balsamic glaze, for drizzling on cooked pizza
  • Fresh baby arugula, for sprinkling on cooked pizza


  • 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.
  • One hour before you'd like to eat, with rack in bottom third of oven, place a pizza stone into the 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.)
  • Meanwhile, slice the onions and peel the garlic (but leave the cloves 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 preheated oven and cook just until soft and lightly browned (it won't take long in a 480° oven, 4-6 minutes), then set aside to cool a bit.
  • 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.
Cuisine: American
Course: Main Course
Serving: 1serving, 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
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