My Version of Amy's Roasted Veggie Pizza

My Version Of Amy's Roasted Veggie Pizza Recipe

No Photo

Have you made this?

 Share your own photo!

Susan Thomas


I tried Amy's Roasted Vegetable (no cheese) Pizza from the frozen food case in a pinch for dinner one night. Yes, it was good (and expensive). I knew I could come close to, if not better, replicating this pizza. Basically it comes down to the sweet onion sauce, and whatever you want to add. But, I did it like hers, so here is my take. I hope you like it. My family loved it. It is very healthy, as well.


☆☆☆☆☆ 0 votes

20 Min
20 Min


  • 1
    can pillsbury classic pizza dough
  • 2
    large onions, chopped
  • 1 Tbsp
    brown sugar
  • 1 tsp
    sea salt
  • 1/4 tsp
    fresh ground pepper
  • 1/4 c
  • 1 c
    sliced mushooms of your choice
  • 1
    red bell pepper, roasted, diced
  • 1/2 c
    drained marinated artichoke hearts
  • 1/2 c
    chopped fresh cilantro
  • 1 tsp
    garlic powder
  • 6 Tbsp
    olive oil
  • ·
    salt and pepper to taste

How to Make My Version of Amy's Roasted Veggie Pizza


  1. Roast your pepper! Place pepper in toaster over, or hold over flame and char the pepper skin until it is black all over. Place in a bowl and cover with cling film. Let steam for about 10 minutes. After steamed, rinse pepper under cold water and peel off skin and seeds. Dry pepper with paper towel, and chop pieces into dice size.
  2. Meanwhile, make your sweet onion sauce! Chop the onions and add to pan in hot olive oil. Add S&P and brown sugar and caramelize until brown, about 15 to 20 minutes. Halfway through, add water to de-glaze pan if bottom of pan gets too dark. Cook until onions are very soft and water is full cooked out.
  3. Put onion mixture in food processor and blend into a puree. Set aside. Depending on how much you like on your pizza, you may have extra. Refrigerate and use on sandwiches! Yum!
  4. Rinse and dry pan, and heat about 2-3 T of olive oil. Add sliced mushrooms and saute until browned. Set aside.
  5. Drain artichokes and chop into smaller pieces.
  6. Roll out pizza dough according to Pillsbury instructions on baking sheet.
  7. Assemble your pizza. Start by spreading sweet onion sauce on dough. Then add cooked mushrooms, diced roasted peppers, artichoke hearts, and sprinkle chopped cilantro on top. Lightly sprinkle 1 tsp. of garlic powder over pizza and bake about 20 minutes until crust is browned and toppings are bubbly!
  8. Season pizza again with a little S&P. Let pizza rest about 2-3 minutes to set a little before slicing.

Printable Recipe Card

About My Version of Amy's Roasted Veggie Pizza

Course/Dish: Savory Breads, Pizza
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #Pizza

Leave a Comment

Pineapple Cranberry Zucchini Bread Recipe

Pineapple Cranberry Zucchini Bread

Kitchen Crew @JustaPinch

The absolute best zucchini bread recipe ever! So moist and full of flavor, you're going to love this Pineapple Cranberry Zucchini Bread. Click here for the Pineapple Cranberry Zucchini Bread...

15 Simple Banana Bread Recipes

15 Simple Banana Bread Recipes

Kitchen Crew @JustaPinch

15 banana bread recipes you'll go bananas for!

12 Twists On Traditional Pb&j Recipe

12 Twists on Traditional PB&J

Kitchen Crew @JustaPinch

Try these fun peanut butter and jelly recipes that reinvent a kid's classic. There's nothing basic about PB&J!