Whole-Wheat Pizza with Roasted Carrots, Zucchini, and Manchego

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in
One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

  • About

Roasting these carrots in the oven before putting them on the pizza makes them extra sweet, and the coriander seeds and sage give the pizza a spicy, herbal note that makes it a standout. Though it may seem unusual, you’re going to love the Manchego’s nuttiness and the olives’ saltiness, not to mention the creamy ricotta.


  • 3 carrots, halved lengthwise and cut into 3-in [7.5-cm] sticks
  • 3 Tbsp olive oil
  • 1 tsp coriander


  1. If you have a pizza stone, place it on the bottom rack of your oven. If you don’t have a pizza stone, you can bake the pizza on a sheet pan. (It won’t be as crispy on the bottom and may take a few more minutes to bake.) Preheat the oven to 450°F [230°C]. Line a