Sweet onion sauce and savory roasted vegetables are piled high on crispy dough to create a homemade version of my absolute favorite frozen sweet and savory pizza. The flavor combination in this vegan pizza is so unique and so delicious, you won’t miss the cheese. This copycat Amy’s roasted vegetable pizza captures all the flavors of the original Amy’s vegan pizza at a fraction of the cost. Plus, you get to customize it just the way you like it.
Use the instant pot to caramelize onions
An instant pot isn’t necessary to caramelize onions but it’s my favorite way to do it. I know what you’re thinking. Why pull out the instant pot when you can caramelize onions on the stovetop? Trust me on this one. It simplifies the process and caramelizes onions to a perfect consistency in a lot less time than it takes on the stovetop. Start by dicing your onions. Use the “sauté” setting to sauté the onions in two tablespoons of oil. Once they start to turn translucent (around 10 minutes), add 1/2 cup water, a 1/4 teaspoon salt and a pinch of black pepper. Cover and set to “pressure cook” for 8 minutes. Once the timers goes off, vent manually and remove the top. Add two tablespoon of balsamic vinegar and one tablespoon sugar and sauté until most of the liquid has been reduced, while stirring occasionally with a whisk. The mixture will look more like a balsamic onion jam.
Optional balsamic glaze
The original pizza uses regular caramelized onions and is topped with a little balsamic vinegar. I love the taste that is infused into caramelized onions when they’re cooked with balsamic vinegar, so I’ve made this subtle change in my copycat Amy’s roasted vegetable pizza. The onions deliver big balsamic flavor but if you’re a lover of all things balsamic like me, drizzle a little balsamic glaze over the pizza at the end. I wouldn’t recommend drizzling balsamic vinegar because the moisture will make the dough soggy.
Make this copycat Amy’s roasted vegetable pizza gluten free
In order to make this pizza gluten-free, you’ll need to use a gluten-free store-bought pizza dough. You can typically find this fresh near the speciality cheeses or in the frozen pizza aisle. My favorite brand is Etalia Nudo Pizza Dough. I’ve found it in select Whole Foods and Natural Grocers. Keep in mind that this dough is uncooked so make sure you bake it without the sauce and toppings for half of the bake time before adding them and baking for the remainder of the recommended bake time.
Your pizza, your toppings
The beauty of making a copycat recipe is that you call the shots. Don’t love the shiitake mushrooms? Use Portabella instead or skip them all together. Not a fan of balsamic vinegar, skip it! The original roasted veggie pizza recipe is delicious just the way it is but trying new variations is always fun. Here’s a few I’ve tried.
- Thinly sliced fresh sweet pepper rings instead of roasted red bell peppers in the jar.
- Substitute your favorite type of mushroom for the Shiitake. I love to use thinly sliced Portabella mushrooms.
- Prefer more veggies on your pizza? Load it up! Try fresh baby spinach, fresh basil, fresh broccoli, black olives…anything goes!
- Serving this pizza with a handful of fresh Arugula gives it an amazing fresh bite that compliments the roasted ingredients in the best way possible.
Copycat Amy’s Roasted Vegetable Pizza
Ingredients
- 16 ounces store-bought pizza dough Use a gluten free store-bought pizza dough to make this pizza gluten free.
- 2 medium onions chopped
- ¼ teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons balsamic vinegar
- 4-5 marinated artichoke hearts rough chopped. Pat dry with a paper towel or kitchen towel to remove excess moisture.
- 1-2 roasted red peppers from the jar rough chopped. Use a paper towel or kitchen towel to squeeze out the excess moisture.
- 4-5 Shitake mushrooms sliced thin
- balsamic glaze optional
- sea salt optional
Instructions
- Prepare the store-bought pizza dough according to the directions on the package.
- To prepare the sauce, heat the oil in a medium sauce pan on medium heat. Add the diced onions and sauté until they start to turn translucent (about 10 minutes).
- Add 3/4 cup water. Once the water is boiling, reduce the heat to low, cover and simmer for about 45 minutes. Check and stir occasionally. If the water has disintegrated, add another 1/4 – 1/2 cup.
- Uncover and add the balsamic vinegar, sugar and salt and simmer on medium heat stirring constantly with a whisk, until the liquid is absorbed. Remove the onions from the pan and set aside.
- Add about a teaspoon of oil to the pan you used to sauté the onions and sauté the sliced mushrooms for 3-4 minutes or until they're soft. Pat them dry with a paper towel or kitchen towel.
- To assemble your pizza, stretch the dough onto a large pizza pan sprayed with cooking spray or a large baking sheet that's been lined with parchment paper.
- Spread the onion sauce over the entire pizza and add the roasted red peppers, artichokes and the mushrooms. Bake according to the pizza dough package directions.
- Once the pizza had been removed from the oven, drizzle the optional balsamic glaze over the top of the pizza and sprinkle with sea salt (optional).
I love the original Amy’s pizza this idea comes from but I’ve been trying to eat healthier. Buying my own gluten free dough and doing it with the caramelized onions was delicious , easy ,and just felt so much less “ chemically”
Thanks Laura! That’s so great to hear and we are so happy you enjoyed it!