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Roasted Vegetable Pizza

Roasted Vegetable Pizza

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Indulge in a warm and comforting Roasted Vegetable Pizza, perfect for celebrating the flavors of fall! This delightful recipe features a colorful array of seasonal vegetables, topped with gooey cheese that melts beautifully. It’s not only an easy weeknight meal but also a hit at gatherings, letting you impress family and friends with its vibrant presentation and irresistible taste. Customize it based on the veggies you have on hand, making it a versatile dish that can adapt to your preferences. Enjoy the experience of creating this wholesome pizza filled with deliciousness!

Ingredients

Scale
  • nonstick cooking spray
  • 2 cups cauliflower florets
  • 2 cups cubed butternut squash
  • 2 teaspoons minced fresh rosemary
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon kosher salt
  • 2 cloves garlic (minced)
  • 5 ounces baby kale or spinach
  • 1 pound pizza dough
  • 1 to 2 tablespoons extra virgin olive oil
  • 2 cups shredded Asiago cheese (divided)
  • 1/4 cup chopped Kalamata olives
  • 1 teaspoon minced fresh rosemary

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Spray a baking sheet with nonstick cooking spray. Toss cauliflower florets and butternut squash with rosemary, olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for about 25 minutes until tender.
  3. Roll out pizza dough into desired shape and place on a floured surface.
  4. Mix roasted vegetables with minced garlic, crushed red pepper flakes, and kosher salt.
  5. Brush rolled-out dough with olive oil, sprinkle half of the Asiago cheese, layer roasted vegetables and baby kale or spinach, top with remaining cheese, olives, and rosemary.
  6. Bake for 10-15 minutes until crust is golden brown and cheese is melted.
  7. Allow to cool slightly before slicing and serving.

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