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Roasted Vegetable Pizza Recipe

Roasted Vegetable Pizza Recipe
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★★★★★

4.9 from 20 reviews

This Roasted Vegetable Pizza is a delicious and healthy homemade pizza featuring a crispy crust topped with flavorful roasted cauliflower and butternut squash, sautéed kale, kalamata olives, and melted Asiago cheese. It’s perfect for a nutritious vegetarian meal packed with fresh herbs and spices.

Ingredients

Scale

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
  • 1/4 teaspoon black pepper

For Sautéed Kale

  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 5 ounces (142 grams) baby kale or spinach

For Pizza Assembly

  • 1 pound (454 grams) 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 oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables and baking the pizza.
  2. Roast vegetables: Spray a large baking sheet with nonstick cooking spray. In a large bowl, combine cauliflower florets, cubed butternut squash, 2 teaspoons minced fresh rosemary, 1 tablespoon extra virgin olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon pepper. Mix well to coat evenly. Spread the vegetables out on the baking sheet and roast for 20 minutes, flipping halfway through, until browned and tender. Remove from oven and set aside.
  3. Sauté kale: While the vegetables roast, heat 2 teaspoons extra virgin olive oil in a medium skillet over medium heat. Add crushed red pepper flakes, 1/4 teaspoon kosher salt, and minced garlic. Cook until the garlic is sizzling and fragrant, about 1 minute. Add baby kale or spinach and stir constantly until wilted, then remove from heat and set aside.
  4. Prepare pizza crust: Spray a 10 x 15-inch baking pan with nonstick cooking spray. Press the pizza dough evenly into the pan to form a crust. Brush the dough with 1 to 2 tablespoons of extra virgin olive oil, focusing on the edges for a nice crust.
  5. Assemble pizza: Sprinkle 1 cup of shredded Asiago cheese evenly over the dough. Distribute the sautéed kale evenly over the cheese, followed by the roasted vegetables and chopped Kalamata olives. Top with the remaining 1 cup of Asiago cheese.
  6. Bake pizza: Place the assembled pizza in the preheated oven and bake for 15 to 20 minutes or until the crust is golden brown and the cheese is melted and bubbly.
  7. Finish and serve: Remove the pizza from the oven and sprinkle the remaining 1 teaspoon of minced fresh rosemary over the top for a fresh, aromatic finish. Cut into slices and serve warm.

Notes

  • Use fresh rosemary for the best flavor; dried rosemary can be too intense.
  • If you prefer a spicier pizza, increase the crushed red pepper flakes to taste.
  • Substitute baby spinach for kale if desired for a milder flavor.
  • For a crispier crust, pre-bake the pizza dough for 5 minutes before adding toppings.
  • This pizza can be made with gluten-free pizza dough to accommodate gluten sensitivities.

Nutrition

Keywords: Roasted vegetable pizza, vegetarian pizza, homemade pizza, Asiago cheese pizza, kale pizza, butternut squash pizza

Find it online: https://todayfoodrecipe.com/roasted-vegetable-pizza-recipe/