weeknight sheet pan veggie pizza

This easy weeknight sheet pan veggie pizza takes all of 10 minutes to pull together, uses whatever veggies & cheese you have on hand and can feed the whole household!

I don’t know about you guys, but for me, dinner is a struggle.  I never find myself ordering out breakfast or lunch but by the time dinner rolls around, all I want to do is sit on the couch and zone out on a Real Housewives episode.

BUT, that’s unfortunately not an option when you have a family to feed!

Most days I try to make dinner right before or during Owen’s nap time because I know if I don’t do it then, my Postmates app will more than likely be getting some love later in the day.

One of my favorite places for recipe inspiration is BA’s Cooking Without Recipes series because that’s exactly how I cook.  I basically take a bunch of ingredients that I have on hand, combine them in a way that sounds good in my mind and see how it turns out!  Really all I need is inspiration when I’m feeling less than creative with my meals and this series is lifesaver for that. I actually don’t know if they update it anymore, which is a total bummer because I love it!

Luckily they have a good base of ideas built up and as I was browsing it the other day, I came across this recipe.  I knew immediately that it would be perfect for us.  Chad and Owen will eat just about anything so long as cheese and bread are a part of it, so this is a great way to get a bunch of veggies in (spoiler alert: they both gobbled it up).  You can also serve it up with a side salad but really this dish is a one-stop shop for just about everything.  You’re getting whole grains, veggies, protein from the cheese and heart healthy fat from the olive oil.  

I started my whole wheat pizza dough in the bread machine first thing in the morning (recipe below!) and then all I had to do was assemble.  You can also pick up a fresh ball of dough at your local grocery store – you definitely don’t have to make the dough from scratch.  

I’ll put a general recipe below, but don’t feel constrained by it.  Anything goes with this easy pizza, so feel free to throw on whatever veggies and cheeses you have on hand!

weeknight sheet pan veggie pizza

• Author: Cait
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 1 pizza (4-6 servings) 1x
• Category: dinner
• Method: baking

Print Recipe

Pin Recipe

---

Description

This easy weeknight sheet pan veggie pizza takes all of 10 minutes to pull together, uses whatever veggies & cheese you have on hand and can feed the whole household!

---

Ingredients

Scale 1x2x3x

For the Whole Wheat Pizza Dough:

• 1 cup + 2 tablespoons water
• 2 tablespoons olive oil or canola oil
• 3 cups white whole wheat flour
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 2 1/2 teaspoons dry active yeast (if using packets, it will be 1 individual packet + 1/4 teaspoon from another packet)

For the Pizza:

• Olive oil
• 1/4 – 1/3 cup marinara, tomato or pasta sauce
• 1/2 – 1 cup roughly chopped baby spinach
• 1 roma tomato, thinly sliced
• 1–2 garlic cloves, minced
• 10 thinly sliced rings of red onion
• 1/2 medium zucchini, thinly sliced
• 1/2 summer squash, thinly sliced
• 2 cup shredded mozzarella (I used fresh, but you can buy pre-shredded to make life even easier)
• 1/2 – 1 cup shredded parmesan cheese
• Salt & pepper, to taste
• Optional for serving: red pepper flakes, basil pesto

---

Instructions

For the Whole Wheat Pizza Dough:

1. Place ingredients into the bread machine in the order listed and put bread machine on the dough cycle.
2. When finished, remove, roll out and top with desired toppings then bake for 18-22 minutes.

For the Pizza:

1. Preheat oven to 450 degrees F and spray a sheet pan with cooking spray
2. Place ball of pizza dough in the middle and press or roll until it’s about 1” thick (or takes up most of the sheet pan).
3. Drizzle a little olive oil over the dough then top with marinara and spread evenly over the dough and sprinkle with salt & pepper as desired
4. Top with chopped spinach, followed by ~1 1/2 cups mozzarella and ~1/2 cup parmesan cheese.
5. Follow that with tomatoes, garlic, onion, zucchini and summer squash.
6. Finish off with remainder of the mozzarella & parmesan and a sprinkle of salt & pepper.
7. Bake for 18-20 minutes, rotating sheet pan halfway through or until crust is browned and cheese is browned & melty

Notes

• Pizza will keep well in an airtight container or bag in the fridge for up to 3 days or in the freezer for up to 2 months.

Keywords: pizza, vegetarian, easy, quick, dinner

Recipe Card powered by

Recipe from Bon Appetit with a few tweaks