There’s something so satisfying about turning “nothing” into something wonderful, especially when it comes to leftovers. My family isn’t exactly thrilled when a traditional leftover night rolls around. They adore the meals when they’re fresh, of course, but once they’re labeled as leftovers… let’s just say the excitement fades quickly.
And leftover vegetables? They’re usually the first to be ignored. Often, I’m left with just a spoonful or two of each one, and it always feels like such a waste. So one day, I decided those sad little portions deserved a second chance, and that’s how this Roasted Vegetable Pizza was born.
The best part? My family had no idea these were the same tired veggies from the fridge. They devoured the pizza and declared it one of the best I’ve ever made.
The beauty of this recipe is its flexibility; use any roasted or leftover vegetables you have on hand, and watch them transform into something vibrant, flavorful, and totally new. Trust me, you won’t regret giving those veggies a delicious comeback.
Ingredients
Black or green olives
Parmesan Cheese
Red pepper flakes
Instructions
Prepare the Fathead Dough.
Roll the dough or press it into a pizza pan or baking sheet. Bake at 350 degrees for 10-15 minutes.
Remove the crust from the oven and spread the pizza sauce or pesto sauce over the surface.
In a bowl, mix all the leftover vegetables. You can use any combination you have on hand. In the past, I have made this pizza with zucchini, yellow squash, eggplant, tomatoes, onions, carrots, spinach, broccoli, cauliflower, peppers, etc. You really can’t go wrong with whatever you have. Spread the vegetables evenly over the sauce. I like to add some sliced black or green olives over the top if I have them.
Sprinkle with mozzarella cheese.
Bake at 350 degrees until the cheese melts.
To serve, sprinkle with some grated Parmesan and red pepper flakes.
If you like this recipe, you may also like the following recipes:
Roasted Veggies and Steak Salad
Roasted Vegetable Pizza
Equipment
- 1 medium microwave safe bowl
- 1 Rolling Pin
- 1 pizza pan or baking sheet
- 1 spatula
- 1 medium spoon
Ingredients
- 1 recipe Fathead Dough
- Leftover vegetables
- 1 jar pizza sauce or pesto sauce
- Mozzarella cheese
- Black or green olives
- Parmesan Cheese
- Red pepper flakes
Instructions
- Prepare the Fathead Dough.
- Roll the dough or press it into a pizza pan or baking sheet.
- Bake at 350 degrees for 10-15 minutes.
- Remove the crust from the oven and spread the pizza sauce or pesto sauce over the surface.
- In a bowl, mix all the leftover vegetables. You can use any combination you have on hand. In the past, I have made this pizza with zucchini, yellow squash, eggplant, tomatoes, onions, carrots, spinach, broccoli, cauliflower, peppers, etc. You really can’t go wrong with whatever you have.
- Spread the vegetables evenly over the sauce.
- Add sliced black or green olives over the top if desired.
- Sprinkle with mozzarella cheese.
- Bake at 350 degrees until the cheese melts.
- To serve, sprinkle with some grated Parmesan and red pepper flakes.
