Roasted Vegetable Pizza with Kale, Olives, and Asiago Recipe

Introduction

This roasted vegetable pizza combines tender, caramelized cauliflower and butternut squash with garlicky baby kale and tangy Kalamata olives for a perfect balance of flavors. Topped with Asiago cheese and fresh rosemary, it makes a delicious and colorful meal that’s satisfying and easy to prepare at home.

Ingredients

• 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 (142 grams) baby kale or spinach
• 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. Step 1: Preheat your oven to 425°F (220°C). Spray a large baking sheet with nonstick cooking spray.
2. Step 2: In a large bowl, toss the cauliflower florets, cubed butternut squash, 2 teaspoons minced rosemary, 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon pepper until evenly coated.
3. Step 3: Spread the vegetables evenly on the prepared baking sheet and roast for about 20 minutes, flipping halfway through, until they are browned and tender. Remove from oven and set aside.
4. Step 4: While the vegetables roast, heat 2 teaspoons olive oil in a medium skillet over medium heat. Add crushed red pepper flakes, 1/4 teaspoon kosher salt, and minced garlic, cooking until the garlic is fragrant and sizzling.
5. Step 5: Add the baby kale or spinach to the skillet and cook, stirring constantly, until wilted. Remove from the heat and set aside.
6. Step 6: Spray a 10 x 15-inch baking pan or similar pan with nonstick spray. Press the pizza dough evenly into the pan.
7. Step 7: Brush the pizza crust with 1 to 2 tablespoons of olive oil. Sprinkle 1 cup of shredded Asiago cheese evenly over the dough.
8. Step 8: Layer the sautéed kale, roasted vegetables, and Kalamata olives over the cheese.
9. Step 9: Sprinkle the remaining 1 cup of Asiago cheese on top, then bake the pizza for 15 to 20 minutes or until the crust is golden brown and the cheese is melted.
10. Step 10: Remove the pizza from the oven and sprinkle the remaining teaspoon of minced fresh rosemary over the top. Cut into pieces and serve immediately.

Tips & Variations

• For a crispier crust, pre-bake the dough for 5 minutes before adding toppings.
• Substitute baby spinach for kale if preferred, or use a mix of both for varied texture.
• Add a drizzle of balsamic glaze after baking for a touch of sweetness and acidity.
• Use your favorite cheese blend if Asiago is not available—mozzarella and Parmesan work well too.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a skillet over medium heat to maintain a crispy crust, or warm in the oven at 350°F (175°C) for 10 minutes. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted vegetables ahead of time?

Yes, you can roast the vegetables a day in advance and store them in the refrigerator. Bring them to room temperature or warm slightly before assembling the pizza for the best texture.

What if I don’t have fresh rosemary?

Dried rosemary can be used as a substitute; use about one-third of the amount called for in fresh herbs. Add it with the vegetables to release its flavor during roasting.

Roasted Vegetable Pizza with Kale, Olives, and Asiago Recipe

Print Recipe

★★★★★

4.8 from 77 reviews

A delicious and vibrant Roasted Vegetable Pizza featuring a crispy crust topped with roasted cauliflower, butternut squash, sautéed kale, Kalamata olives, and creamy Asiago cheese, all seasoned with fresh rosemary and olive oil for a perfect homemade meal.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Pizza
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 pepper

Kale Preparation

• 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

Pizza Base and Toppings

• 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 the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting vegetables and baking the pizza.
2. Prepare Roasted Vegetables: Spray a large baking sheet with nonstick cooking spray. In a large bowl, combine the cauliflower florets, cubed butternut squash, minced fresh rosemary, 1 tablespoon of extra virgin olive oil, kosher salt, and pepper. Mix thoroughly to coat all vegetables evenly.
3. Roast the Vegetables: Spread the seasoned vegetables evenly on the baking sheet. Bake in the preheated oven for 20 minutes or until the vegetables are nicely browned, flipping them halfway through for even roasting. Remove from the oven and set aside.
4. Cook the Kale: While the vegetables are roasting, heat 2 teaspoons of olive oil in a medium skillet over medium heat. Add crushed red pepper flakes, kosher salt, and minced garlic, cooking just until the garlic is sizzling and fragrant. Add the baby kale or spinach and cook, stirring constantly, until wilted. Remove from heat and set aside.
5. Assemble the Pizza: Spray a 10 x 15-inch baking pan with nonstick cooking spray, then press the pizza dough evenly into the pan.
6. Add Olive Oil and Cheese: Brush the pizza crust with 1 to 2 tablespoons of olive oil. Spread 1 cup of shredded Asiago cheese evenly over the crust.
7. Layer the Toppings: Distribute the cooked kale, roasted vegetables, and chopped Kalamata olives evenly over the cheese layer.
8. Top with Remaining Cheese: Sprinkle the remaining 1 cup of Asiago cheese over the assembled toppings.
9. Bake the Pizza: Bake the pizza in the oven for 15 to 20 minutes or until the crust turns golden brown and the cheese is melted and bubbly.
10. Finish and Serve: Remove the pizza from the oven, sprinkle the remaining teaspoon of minced fresh rosemary evenly on top. Cut the pizza into pieces and serve immediately. Enjoy your flavorful roasted vegetable pizza!

Notes

• Use fresh rosemary for the best aroma and flavor; dried rosemary can be substituted but use less as it’s more potent.
• Flipping the vegetables halfway through roasting ensures even browning and caramelization.
• Adjust the amount of crushed red pepper flakes according to your preferred spice level.
• For a crispier crust, pre-bake the dough for 5 minutes before adding toppings.
• Baby kale or spinach can be used interchangeably depending on availability and preference.
• Leftover roasted vegetables can be refrigerated and used in salads or sandwiches.

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