1smallzucchinicut in half lengthwise then sliced in ¼-inch pieces
1red beetthinly sliced
½tspred pepper flakes
2tbspminced basil leaves
2ozshredded mozzarella cheese
2ozshredded white cheddar cheese
2ozgrated Parmesan cheese
Preheat oven to 375°F.
Place prepared zucchini, red pepper, beet, and onion on a baking sheet. Drizzle with olive oil, salt and pepper. Toss to evenly coat oil on vegetables and spread into an even layer. Roast in preheated oven until tender and beginning to caramelize, 15-18 minutes. Remove from oven and cool.
Prepare pizza sauce by combining the tomato sauce, red pepper flakes, basil, oregano, thyme, salt, and pepper. Stir to combine and set aside.
To make pizza, preheat oven to 400°F with a pizza stone.
Roll out dough into one large 18-inch circle or two 12-inch circles. If you don’t have a pizza stone, roll pizza dough onto a baking pan. Once at desired size, bake pizza crust until set and dry to the touch, 7 minutes. Remove from oven and cool slightly.
Spread an even layer of pizza sauce on top of baked crust (¼ cup on smaller crusts and ½ cup on larger). Top with roasted vegetables, mozzarella, cheddar and Parmesan cheeses. Bake until the cheese is melted and golden, 18 minutes.
Remove from oven, cool five minutes, and cut into pieces.