Description
Roasted vegetable pizza brings Mediterranean sunshine onto your plate with perfectly charred vegetables nestled on crispy homemade crust. Golden zucchini, caramelized bell peppers, and fragrant herbs create a rustic Italian-inspired masterpiece you’ll crave again and again.
Ingredients
Scale
Main Vegetables:
- 2 cups cauliflower florets
- 2 cups cubed butternut squash
- 5 ounces baby kale or spinach
- ¼ cup chopped Kalamata olives
Cheese and Dough:
- 1 pound pizza dough
- 2 cups shredded Asiago cheese
Seasonings and Oils:
- 1 tablespoon extra virgin olive oil (for roasted vegetables)
- 2 teaspoons extra virgin olive oil (for kale)
- 1 to 2 tablespoons extra virgin olive oil (for pizza)
- 2 teaspoons minced fresh rosemary
- 1 teaspoon minced fresh rosemary
- 1 teaspoon kosher salt (for roasted vegetables)
- ¼ teaspoon kosher salt (for kale)
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- Nonstick cooking spray
Instructions
- Prepare the oven by heating to 425°F (220°C) and ready a large baking sheet with nonstick spray.
- Combine cauliflower, butternut squash, rosemary, olive oil, salt, and pepper in a large mixing bowl, ensuring vegetables are evenly coated.
- Distribute the seasoned vegetables across the baking sheet in a single, uniform layer, creating space between each piece for optimal roasting.
- Roast the vegetables for 20 minutes, turning them midway to ensure even browning and caramelization.
- While vegetables roast, warm olive oil with red pepper flakes, salt, and garlic in a medium skillet over medium heat until aromatic.
- Add kale to the skillet, stirring continuously until the leaves become tender and slightly wilted, then remove from heat.
- Lightly spray a 10×15-inch baking pan with nonstick coating and carefully stretch the pizza dough to cover the entire surface.
- Brush the dough generously with olive oil, creating a flavorful base for the toppings.
- Sprinkle a layer of Asiago cheese across the oiled crust, providing a rich, tangy foundation.
- Distribute the sautéed kale evenly over the cheese, followed by the roasted vegetables and Kalamata olives.
- Complete the topping with the remaining Asiago cheese, ensuring complete coverage.
- Bake the pizza for 15-20 minutes until the crust turns golden and the cheese melts into a bubbly, appetizing layer.
- After removing from the oven, garnish with fresh rosemary for an aromatic finishing touch.
- Slice into portions and serve immediately to enjoy the harmonious blend of roasted vegetables, melted cheese, and herbaceous notes.
Notes
- Roast vegetables ahead of time to develop deep, caramelized flavors and save preparation time during pizza assembly.
- Massage kale with olive oil and seasonings to soften leaves and reduce bitterness before adding to pizza.
- Use a hot oven and preheated baking pan to ensure a crispy, golden-brown pizza crust that’s perfectly cooked.
- Choose fresh, high-quality Asiago cheese for a rich, nutty flavor that complements the roasted vegetables.
- Kalamata olives add a briny, Mediterranean-inspired touch that elevates the overall taste profile of the pizza.
- Let the pizza rest for a few minutes after baking to allow cheese to set and prevent burning your mouth.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg