Roasted Vegetable Pizza – A Flavorful, Satisfying Twist on a Classic
Who doesn’t love a good pizza? This Roasted Vegetable Pizza takes a fresh, healthy approach with a topping of tender roasted cauliflower, butternut squash, and kale, along with savory Asiago cheese and Kalamata olives. It’s perfect for a cozy night in, a gathering with friends, or even a weeknight dinner with a nutritious twist.
Let’s get into this recipe for a delicious homemade pizza packed with bold flavors and wholesome ingredients!
Roasted Vegetable Pizza Recipe
Ingredients
For Roasted Vegetables
- 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
- ¼ teaspoon black pepper
For Kale
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon kosher salt
- 2 cloves garlic, minced
- 5 ounces baby kale or spinach
For Pizza
- 1 pound pizza dough
- 1 to 2 tablespoons extra virgin olive oil
- 2 cups shredded Asiago cheese, divided
- ¼ cup chopped Kalamata olives
- 1 teaspoon minced fresh rosemary
Instructions
1. Preheat Oven and Prepare Roasted Vegetables
Preheat your oven to 425°F (220°C). Spray a large baking sheet with nonstick cooking spray. In a large bowl, combine the cauliflower florets, butternut squash cubes, minced rosemary, olive oil, salt, and black pepper, tossing until all the vegetables are evenly coated. Spread the vegetables out on the baking sheet in a single layer. Roast for 20 minutes, flipping halfway through, until they are tender and slightly browned. Remove from the oven and set aside.
2. Prepare the Kale
While the vegetables are roasting, heat 2 teaspoons of olive oil, red pepper flakes, salt, and minced garlic in a medium skillet over medium heat. Cook until the garlic is sizzling and fragrant, about 1 minute. Add the baby kale (or spinach) and cook, stirring constantly, until it’s wilted. Remove from heat and set aside.
3. Assemble the Pizza
Lightly spray a 10×15-inch baking pan (or a similarly sized pan) with nonstick spray. Press the pizza dough into the pan, shaping it to fit. Brush the crust with 1 to 2 tablespoons of olive oil. Sprinkle with 1 cup of shredded Asiago cheese to create a base layer of cheesy goodness.
4. Add Toppings
Layer the cheese with the sautéed kale, roasted vegetables, and chopped Kalamata olives. Top with the remaining 1 cup of Asiago cheese, spreading it evenly.
5. Bake the Pizza
Bake the pizza for 15 to 20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Remove from the oven and sprinkle with the remaining teaspoon of fresh rosemary for an added burst of flavor.
6. Serve
Slice and serve the pizza hot. Enjoy the rich flavors of roasted vegetables, savory cheese, and fresh rosemary!
Recipe Notes
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
- Calories: 320 kcal
- Servings: 4
This Roasted Vegetable Pizza is a perfect way to enjoy pizza with a healthy twist. The roasted cauliflower and butternut squash add depth and sweetness, while the kale and rosemary bring a fresh, earthy balance. Asiago cheese gives it just the right amount of savory richness, and the Kalamata olives add a touch of Mediterranean flair.
Give this recipe a try for a delicious pizza night, and savor each bite of these wholesome ingredients. Happy cooking!
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Roasted Vegetable Pizza
- Total Time: 55 minutes
- Yield: 4 1x
Description
This Roasted Vegetable Pizza combines the deep, earthy flavors of roasted cauliflower and butternut squash with the savory richness of Asiago cheese. A layer of wilted kale adds a tender bite, while fresh rosemary and Kalamata olives offer a pop of flavor and aroma. The crisp crust is the perfect base for this vegetable-packed pizza, making each bite satisfying and full of flavor.
Ingredients
For Roasted Vegetables:
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
¼ teaspoon black pepper
For Kale:
2 teaspoons extra virgin olive oil
¼ teaspoon crushed red pepper flakes
¼ teaspoon kosher salt
2 cloves garlic, minced
5 ounces baby kale or spinach
For Pizza:
1 pound pizza dough
1 to 2 tablespoons extra virgin olive oil
2 cups shredded Asiago cheese, divided
¼ cup chopped Kalamata olives
1 teaspoon minced fresh Rosemary
Instructions
Preheat Oven and Prepare Roasted Vegetables:
Preheat oven to 425°F (220°C). Spray a large baking sheet with nonstick cooking spray. In a large bowl, toss together cauliflower, butternut squash, rosemary, olive oil, salt, and pepper until evenly coated. Spread vegetables on the prepared baking sheet in a single layer. Roast for 20 minutes, flipping halfway through, until browned. Remove from oven and set aside.
Prepare the Kale:
While the vegetables are roasting, heat 2 teaspoons olive oil, red pepper flakes, salt, and minced garlic in a medium skillet over medium heat. Cook until garlic is sizzling and fragrant, about 1 minute. Add kale to the pan and cook, stirring constantly, until wilted. Remove from heat and set aside.
Assemble the Pizza:
Lightly spray a 10×15-inch baking pan (or similar-sized pan) with nonstick spray. Press pizza dough into the pan, shaping it to fit. Brush the crust with 1 to 2 tablespoons olive oil. Sprinkle with 1 cup of shredded Asiago cheese.
Add Toppings:
Layer the cheese with the sautéed kale, roasted vegetables, and Kalamata olives. Top with the remaining 1 cup of Asiago cheese.
Bake the Pizza:
Bake for 15 to 20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Remove from the oven and sprinkle with the remaining teaspoon of fresh rosemary.
Serve:
Slice and serve hot. Enjoy the delightful blend of roasted vegetables, savory cheese, and fresh rosemary!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320