Name: Charred Veggie & Olive Pizza
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 prepared pizza dough (about 12 oz); 1/2 cup pizza sauce (tomato-based, no mushrooms or soy); 1 1/2 cups shredded whole-milk mozzarella cheese; 1 small zucchini, thinly sliced; 1 small red bell pepper, thinly sliced; 1/4 red onion, thinly sliced; 1/3 cup pitted Kalamata olives, halved; 2 tbsp extra virgin olive oil, divided; 1 tsp dried oregano; Kosher salt and black pepper, to taste; Fresh basil leaves, for garnish

Charred Veggie & Olive Pizza

HoneyedBread2543

This Charred Veggie & Olive Pizza brings together the best of late summer produce with bold Mediterranean flavors, perfect for a sunny Pennsylvania evening. Charring the vegetables before topping the pizza caramelizes their natural sugars, adding deep smoky notes that contrast beautifully with the briny pop of Kalamata olives and creamy mozzarella. A simple tomato sauce keeps things classic, while fresh basil and a drizzle of olive oil at the finish brighten every bite. It's a pizza with vibrant color, layered texture, and a sophisticated twist—ideal for sharing with friends or family on a relaxed night.

Ingredients

Instructions

Preheat your oven to 500°F (or as hot as it will go) with a pizza stone or baking sheet inside.
In a large bowl, toss zucchini, bell pepper, and red onion with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and broil or roast for 5-7 minutes until edges char and vegetables are just tender. Set aside.
Stretch the pizza dough on a piece of parchment to a 12-inch round. Lightly brush with remaining olive oil.
Spread sauce over dough, leaving a 1/2-inch border. Sprinkle evenly with mozzarella.
Scatter the charred vegetables and olives over the cheese. Sprinkle with oregano.
Slide the pizza (with parchment) onto the preheated stone or baking sheet. Bake 10-12 minutes, until the crust is golden and cheese is bubbling.
Remove pizza, cool slightly, and garnish with fresh basil. Slice and serve.