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Spicy Roasted Vegetable Pizza

Yield: 1 pizza

Marinara sauce spiked with Frank’s® RedHot® Original Cayenne Pepper Sauce and loaded with fresh vegetables.


Even meat lovers will be drawn by the allure of this spicy vegetarian pizza build. It features the perfect blend of fresh, roasted flavor and heat in a meatless option.


  • 1/4 cup
    Frank's RedHot® Original Cayenne Pepper Sauce
  • 1/4 cup
    Marinara sauce
  • 1 each
    Pizza crust, 12 inches, par-baked
  • 1 3/4 cups
    Mozzarella cheese
  • 3/4 cup
    Roasted vegetables
  • 1/4 cup
  • 12 slices
    Red onion
  • 1 Tbsp.
  • 1 tsp.
    Italian parsley, chopped


  1. Preheat oven to 400˚F.
  2. Combine Frank’s® RedHot® Original Cayenne Pepper Sauce and marinara sauce. Spread crust with sauce, leaving a 1/2“ border along the edges. Cover with cheese, roasted vegetables, mushrooms, red onion slivers and pepperoncini.
  3. Bake for 8 to 9 minutes until cheese is melted and flatbread is crisp. Cut into 8 wedges and garnish with chopped parsley.

Tips . Hints . Variations

  • Lightly season the vegetables with olive oil, balsamic glaze and salt & pepper and then roast in a hot oven.
  • Eggplant often has a bitterness that can be polarizing.
  • To remove the bitter flavors, peel and salt.
  • Once the eggplant begins to sweat those bitter juices, rinse and dry.
  • Try reducing the amount of cheese in this recipe to create a better-for-you pizza option.