Quick Recipe Version (TL;DR)

Yield: 1 x 12-inch pizza (3 servings)
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Quick Ingredients

1 lb (450 g) pizza dough, at room temperature
1 cup (240 g) crushed tomatoes or tomato passata
2 tbsp + 1 tsp olive oil, divided
1 large garlic clove, minced
1 tsp dried oregano
1 small eggplant, 1 small zucchini, 4 oz (115 g) mushrooms
1½ tsp smoked paprika + extra for dusting
1½ cups (170 g) shredded low‑moisture mozzarella
2 tbsp chopped fresh parsley
Salt, black pepper, optional red pepper flakes
Cornmeal or flour, for stretching the dough

Do This

1. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside.
2. Slice eggplant, zucchini, and mushrooms. Toss with 2 tbsp olive oil, 1½ tsp smoked paprika, salt, and pepper. Spread on a baking sheet and roast 12–15 minutes until tender and lightly charred.
3. Stir crushed tomatoes with garlic, 1 tsp olive oil, oregano, salt, and pepper to make a quick sauce.
4. Stretch pizza dough on a floured surface to a 12-inch round. Transfer to parchment paper or a cornmeal‑dusted peel/pan.
5. Spread a thin layer of tomato sauce over the dough. Add most of the mozzarella, top with roasted vegetables, then sprinkle on remaining mozzarella and a light dusting of smoked paprika.
6. Bake 10–12 minutes until crust is golden and cheese is bubbling. Finish with extra smoked paprika, chopped parsley, and a drizzle of olive oil. Slice and serve hot.

Why You’ll Love This Recipe

Deep, smoky flavor from roasted vegetables and generous smoked paprika, without feeling heavy.
Tomato base and melty mozzarella keep it classic, while eggplant, zucchini, and mushrooms make it feel gourmet.
Easy enough for a weeknight, impressive enough for guests or pizza night.
Flexible: use store‑bought dough or your favorite homemade dough, and tweak toppings to taste.

Grocery List

Produce: 1 small eggplant, 1 small zucchini, 4 oz (115 g) mushrooms (cremini or button), 1 large garlic clove, small bunch fresh flat‑leaf parsley.
Dairy: 1½ cups (170 g) shredded low‑moisture mozzarella, optional 2 tbsp grated Parmesan or Pecorino.
Pantry: 1 lb (450 g) pizza dough, 1 cup (240 g) crushed tomatoes or tomato passata, olive oil, smoked paprika, dried oregano, kosher or sea salt, black pepper, optional red pepper flakes, cornmeal or all‑purpose flour.

Full Ingredients

Pizza Dough

1 lb (450 g) pizza dough, homemade or store‑bought, brought to room temperature for 30–45 minutes before baking

Tomato Base

1 cup (240 g) crushed tomatoes or tomato passata
1 large garlic clove, finely minced
1 tsp olive oil
1 tsp dried oregano
¼ tsp kosher salt (or to taste)
⅛ tsp freshly ground black pepper

Smoky Roasted Veggies

1 small eggplant (about 8 oz / 225 g), cut into ½‑inch cubes or half‑moons
1 small zucchini (about 6 oz / 170 g), sliced into ¼‑inch half‑moons
4 oz (115 g) cremini or white button mushrooms, sliced
2 tbsp olive oil
1½ tsp smoked paprika (sweet or hot, to taste)
½ tsp kosher salt
¼ tsp freshly ground black pepper

Cheese & Finishing Touches

1½ cups (170 g) shredded low‑moisture mozzarella cheese
2 tbsp finely grated Parmesan or Pecorino cheese (optional, for extra savoriness)
2 tbsp finely chopped fresh flat‑leaf parsley
½–1 tsp extra smoked paprika, for dusting after baking
1–2 tsp olive oil, for drizzling after baking
Pinch red pepper flakes (optional, for heat)
1–2 tbsp cornmeal or all‑purpose flour, for dusting the peel or pan

Step-by-Step Instructions

Step 1: Preheat your oven and stone

Place a pizza stone or an inverted, heavy baking sheet on the middle rack of your oven. Preheat the oven to 475°F (245°C) for at least 25–30 minutes. A thoroughly heated stone or pan is key to a crisp bottom crust.

While the oven preheats, take the pizza dough out of the refrigerator (if needed) so it can come to room temperature and relax. This will make stretching it much easier and help prevent it from springing back.

Step 2: Prep and season the vegetables

Line a large baking sheet with parchment paper (optional, but it helps with sticking). Cut the eggplant into ½‑inch cubes or half‑moons, the zucchini into ¼‑inch half‑moons, and slice the mushrooms.

Place all the vegetables on the baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle over 1½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Toss everything with your hands or a spatula until the vegetables are evenly coated, then spread them into a single layer, avoiding too much overlap so they roast rather than steam.

Step 3: Roast the veggies until smoky and tender

Slide the tray of vegetables onto a rack above or below the pizza stone (wherever it fits best) and roast at 475°F (245°C) for 12–15 minutes, stirring once halfway through. The eggplant should be soft and lightly browned, the zucchini tender, and the mushrooms slightly caramelized around the edges.

Remove the tray from the oven and set the vegetables aside. Keep the oven (and stone) at 475°F (245°C). If any excess moisture has collected on the tray, you can let the vegetables sit a few minutes or transfer them to a plate so they do not make the pizza soggy.

Step 4: Make the simple tomato base

In a small bowl, combine the 1 cup (240 g) crushed tomatoes, minced garlic, 1 tsp olive oil, 1 tsp dried oregano, ¼ tsp salt, and ⅛ tsp black pepper. Stir well to blend.

Taste and adjust seasoning if needed. You want a bright, savory tomato base that is slightly on the bold side, because it will mellow a little during baking and has to stand up to the smoky vegetables.

Step 5: Stretch the dough

Lightly flour your work surface and your hands. Place the room‑temperature pizza dough on the surface and gently press it into a disk with your fingertips, starting from the center and working outward. Lift the dough and gently stretch it over the backs of your hands or rotate it on the counter, allowing gravity to help, until you have a roughly 12‑inch (30 cm) circle.

Try to keep a slightly thicker edge for a nice crust. If the dough keeps shrinking back, let it rest for 5 minutes and try again. Transfer the stretched dough to a sheet of parchment paper or to a pizza peel / baking sheet generously dusted with cornmeal or flour to prevent sticking.

Step 6: Assemble the Smoky Paprika Veggie pizza

Spoon ½–⅔ cup of the tomato base onto the dough (you may not need it all). Spread it evenly, leaving about a ½‑inch border for the crust. A thinner layer of sauce helps keep the crust crisp.

Sprinkle about 1 cup of the shredded mozzarella evenly over the sauce. Distribute the roasted eggplant, zucchini, and mushrooms over the cheese. If using, sprinkle over the 2 tbsp grated Parmesan or Pecorino. Finish with the remaining ½ cup mozzarella, scattering it lightly so that some vegetables are still visible.

For extra smoky flavor, dust the top lightly with an additional pinch of smoked paprika before baking.

Step 7: Bake, finish, and serve

Carefully slide the assembled pizza (on the parchment, if using) onto the preheated pizza stone or inverted baking sheet. Bake at 475°F (245°C) for 10–12 minutes, or until the crust is golden brown, the cheese is melted and bubbling, and you see some brown spots on the cheese and edges.

Remove the pizza from the oven and immediately dust with a final light sprinkle of smoked paprika, then scatter over the chopped fresh parsley. Drizzle with 1–2 tsp olive oil and add a pinch of red pepper flakes if you like a bit of heat.

Let the pizza rest for 2–3 minutes to allow the cheese to set slightly, then slice into 6–8 wedges and serve hot.

Pro Tips

Dry the veggies, not the pizza: If your roasted vegetables look watery, blot them gently with a paper towel before adding to the pizza. This keeps the crust from going soggy.
Room‑temperature dough is key: Cold dough is hard to stretch and will spring back. Give it at least 30 minutes at room temperature so it relaxes and becomes easy to handle.
Go easy on the sauce: It is tempting to use all the tomato base, but a thin layer (about ½–⅔ cup) gives a crisper crust and better balance with the smoky toppings.
Use good smoked paprika: Choose a fresh, high‑quality smoked paprika (Spanish pimentón is ideal). Old paprika loses its aroma and will not give you that bold, smoky note.
Stone, steel, or hot pan: If you do not have a pizza stone, preheat a heavy baking sheet upside down. The important part is getting that surface very hot before the pizza goes on.

Variations

Extra cheesy with feta: Add ¼ cup crumbled feta over the roasted vegetables before baking for a salty, tangy contrast to the smoky paprika.
Vegan smoky veggie pizza: Use a dairy‑free mozzarella‑style cheese or skip the cheese and drizzle with a bit more olive oil after baking. The intense smoked paprika and roasted vegetables still carry the pizza beautifully.
Herby twist: Swap the parsley for fresh basil or a mix of parsley and oregano after baking for a more Mediterranean feel.

Storage & Make-Ahead

Leftover slices keep well. Let the pizza cool completely, then store slices in an airtight container in the refrigerator for up to 3–4 days. Reheat on a baking sheet at 375°F (190°C) for 8–10 minutes, or in a covered skillet over medium heat until the crust is crisp and the cheese is hot and melty.

For make‑ahead prep, you can roast the vegetables and mix the tomato base up to 2 days in advance. Store them separately in the refrigerator. On the day you plan to serve, bring the dough to room temperature, then assemble and bake as directed. Baked slices can also be frozen (wrapped tightly) for up to 1 month; reheat from frozen at 400°F (205°C) for 12–15 minutes.

Nutrition (per serving)

Approximate values for 1 of 3 servings (using 1 lb dough, mozzarella only, and 1 tbsp Parmesan): about 650 calories, 26 g protein, 78 g carbohydrates, 24 g fat, 6 g fiber, 9 g saturated fat, and 900 mg sodium. Values will vary based on the exact dough, cheeses, and salt level used.

Smoky Paprika Veggie Pizza With Roasted Eggplant and Zucchini