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Skillet Pizza with Balsamic Tomato Sauce and Roasted Veggies

A delightful skillet pizza topped with balsamic tomato sauce and a colorful medley of roasted vegetables, perfect for a comforting family meal or entertaining friends.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pizza
  • 1 piece ready-made pizza dough Store-bought preferred
  • 2 cups mushrooms, sliced Use cremini or button for a mild taste
  • 0.5 medium zucchini, cut in half lengthwise and sliced
  • 1 small orange bell pepper, sliced Adds sweetness
  • 0.33 medium red onion, sliced
  • 1.5 cups grape or cherry tomatoes Bursting with sweetness
  • 2 tablespoons olive oil Extra virgin for taste
  • 1 clove garlic Or 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasonings A blend of herbs for flavor
  • 3 tablespoons tomato paste For thickness and richness in the sauce
  • 1-2 tablespoons balsamic vinegar The star of the sauce
  • pinch mineral salt Enhances the flavors
  • to taste cracked pepper For seasoning
For Serving
  • to taste fresh basil leaves For that fresh burst of flavor
  • to taste red pepper flakes If you like a bit of heat
  • to taste almond parmesan Great nutty flavor for dairy-free friends

Method
 

Preparation
  1. Preheat your oven to 500 degrees F.
  2. Coat your cast iron skillet with olive oil.
  3. Remove the dough from the refrigerator and place it in the center of the oiled skillet. Let it rest covered for 30 minutes.
  4. Slice the vegetables and place them on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt.
Roasting and Baking
  1. Roast the vegetables in the oven for 15 minutes.
  2. Remove the dough cover, stretch and flatten it in the skillet to form a crust. Pre-bake the crust for about 10 minutes until it begins to puff.
  3. Blend the roasted tomatoes and veggies with other sauce ingredients until smooth. Adjust seasoning.
  4. Spread sauce on pre-baked crust and top with roasted veggies.
  5. Bake for an additional 15 minutes or until golden brown and bubbly.
  6. Cool for a few minutes before slicing. Serve with fresh basil, red pepper flakes, and almond parmesan.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. You can roast the veggies and make the sauce a day in advance.