| Prep: 20 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 14g | 6g | 33g |
| sugars | fibre | protein | salt |
| 5g | 2g | 12g | 1.2g |
Roasted Vegetable and Sculpit Pizza is one of those recipes that brings multiple culinary cultures together effortlessly. With my Atlanta roots and Nigerian heritage, I’ve always had a love for bold flavors and comforting dishes. This pizza takes the hearty satisfaction of Southern cuisine and elevates it with vibrant West African flair, all while staying true to its Italian origins. It’s a fusion that sings with both familiarity and novelty, a true gastronomic adventure!
A Symphony of Flavors and Textures
What truly captivates me about this Roasted Vegetable and Sculpit Pizza is the delightful interplay of flavors and textures. The crispness of the zucchini and bell peppers, the slight sweetness of the cherry tomatoes, the tangy edge of the red onion, and the unique, slightly bitter note from the sculpit leaves come together in perfect harmony. Each bite is a burst of freshness, enhanced by the aromatic blend of oregano, black pepper, and that final touch of grated Parmesan cheese. It’s like a concert in my mouth, where every ingredient knows its part and performs it flawlessly.
Nutritional Benefits
Beyond its delectable taste, this pizza also offers numerous health benefits that make it a guilt-free delight. The abundance of fresh vegetables provides a rich source of vitamins, minerals, and fiber. Zucchini is packed with Vitamin A and antioxidants, helping to boost your immune system. Bell peppers, particularly the red and yellow variety, are loaded with Vitamin C, which is essential for skin health. Sculpit leaves, though not widely known, are a powerhouse of nutrients, offering high levels of iron and calcium. This vegetable-rich pizza is an excellent way to nourish your body while indulging in something absolutely delicious.
Furthermore, the use of olive oil instead of more saturated fat options ensures that you’re also taking in healthy fats, known for their heart-protective qualities. This pizza serves as a balanced meal, whether you’re enjoying it for lunch or dinner, offering both taste and health in every slice.
Complementary Dishes
If you’re looking to expand your meal, this Roasted Vegetable and Sculpit Pizza pairs wonderfully with a crisp, green salad or even a zesty coleslaw to complement its rich flavors. For something more substantial, a bowl of tomato basil soup or a creamy pasta dish with a hint of garlic would be fantastic sides. This pizza shares similarities with the classic Margherita Pizza, but offers a more complex palate due to its vegetable toppings and the unique touch of sculpit leaves.
For those who love diving deeper into the world of vegetable-based pizzas, you might also enjoy exploring the versatile Vegan Veggie Pizza or the Farmer’s Market Vegetable Pizza for more inspiration. The beauty of this pizza lies in its adaptability, encouraging you to get creative with whatever fresh produce you have on hand.
So whether you’re a longtime lover of veggie pizzas or a curious newbie, the Roasted Vegetable and Sculpit Pizza is sure to win your heart and delight your taste buds, offering a perfect blend of healthful ingredients and sensational flavors.
What You’ll Need
- 1 pound pizza dough
- 1 cup tomato sauce
- 1 1/2 cups shredded mozzarella cheese
- 1 cup sliced cherry tomatoes
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, thinly sliced
- 3 ounces sculpit leaves
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Method
Step One
Preheat your oven to 425°F (220°C).
Step Two
On a baking sheet, toss the sliced zucchini, red bell pepper, yellow bell pepper, and red onion with 1 tablespoon of olive oil, salt, and black pepper. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly charred.
Step Three
While the vegetables are roasting, roll out the pizza dough on a floured surface to your desired thickness. Transfer the rolled-out dough to a pizza stone or a baking sheet lined with parchment paper.
Step Four
Spread the tomato sauce evenly over the rolled-out pizza dough, leaving a small border around the edges.
Step Five
Sprinkle the shredded mozzarella cheese evenly over the tomato sauce.
Step Six
Once the vegetables are done roasting, arrange them evenly on top of the cheese.
Step Seven
Scatter the sliced cherry tomatoes and sculpit leaves over the roasted vegetables.
Step Eight
Drizzle the remaining 1 tablespoon of olive oil over the top of the pizza. Sprinkle with dried oregano.
Step Nine
Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Step Ten
Remove the pizza from the oven and sprinkle the grated Parmesan cheese over the top.
Step Eleven
Let the pizza cool for a few minutes before slicing. Serve and enjoy!
