Roasted Veggie and Chicken Sausage Pizza


  • 2 medium zucchini
  • 2 bell peppers, 1 red and 1 yellow, orange or your choice
  • 8 mushrooms, cremini or white button
  • 1 red onion
  • 1 1/2 Tablespoons extra virgin olive oil
  • 9 ounces cooked chicken sausage links - there are many options in various sizes so choose your favorite
  • 2 premade pizza crusts - there are many options in various sizes so choose your favorite
  • 2/3 cup tomato basil sauce, pizza sauce or marinara sauce
  • 4 ounces part skim shredded mozzarella cheese
  • 2 Tablespoons fresh basil leaves, optional


  1. Preheat oven to 425 F. Line 2 medium baking sheets (for the veggies) and 1 small baking sheet (for the sausage) with parchment paper.
  2. Trim the ends of the zucchini, then cut in half lengthwise. Slice each half into 1/4- inch thick slices. Set onto one side of one of the prepared baking sheets. Remove the stems and seeds from the peppers and cut each into a 3/4-inch dice. Set onto the other side of the baking sheet next to the zucchini.
  3. Slice the mushrooms about 1/4 inch thick and place slices onto one side of the second prepared baking sheet. Peel and cut the red onion in half lengthwise. Place cut side down and cut each half in half again through the middle (equator). Place the onion on the flat equator side and slice into 1/4 inch thick slices. Place the slices on the other side of the baking sheet next to the mushrooms.
  4. Drizzle the olive oil over the veggies and season as desired with salt and pepper. Toss each batch of the veggies to coat with the oil and seasoning, and spread them into an even layer - keeping them in their own separate spaces. Put both sheets of veggies into the oven and roast for 10-15 minutes, then remove from oven, stir or flip the veggies over and around and return to the oven - switching shelves for each tray for more even cooking. Cook an additional 10 minutes. When the veggies look nicely caramelized at the edges, remove from oven and transfer from trays to a dish. Then toss the parchment and replace with fresh parchment for the pizzas.
  5. Meanwhile, slice the sausages into 1/2 inch thick rounds and place onto the smaller baking sheet. Place in oven with the veggies and cook for 5-7 minutes. Then flip them over and cook an additional 5-7 minutes or until lightly browned. Set aside.
  6. Place 1 pizza crust onto each prepared baking sheet. Spread the top each with tomato basil sauce (or your favorite red sauce). Sprinkle with cheese. Add the roasted veggies and sausage. Return to oven and cook 10-12 minutes or until crust is crisp and cheese has melted. Cut each pizza into 4 pieces (or more if you prefer smaller slices) and top with fresh basil leaves - torn if large. Enjoy!
  7. Feel free to vary the veggies and cheese as desired. Feel free to add some crushed red pepper flakes if you like it a little spicy. Pesto is a great alternative to red sauce. Reheated leftovers are delicious!!


  • Dinner
  • Lunch
  • Poultry
  • Vegetable
  • MHealthy

Nutrition Information

Serving Size
1/4 pizza
Total Fat (g)
Saturated Fat (g)
Sodium (mg)
Total Carbohydrates (g)
Dietary Fiber (g)
Protein (g)