Roasted Vegetable Pizza 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 1/4 teaspoon black pepper For 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 baby kale or spinach For Pizza: 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: 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 10x15-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 | Cooking Time: 35 minutes | Total Time: 55 minutes Calories: 320 kcal | Servings: 4 servings 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. Ideal for a cozy fall night or gathering with friends, this pizza brings together seasonal ingredients in a comforting, wholesome way. Serve hot from the oven for the ultimate experience, letting the melted cheese and roasted veggies create a delightful mix thats both nourishing and delicious.
