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Roasted Vegetable Pizza with Kale, Olives, and Asiago Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/roasted-vegetable-pizza-with-kale-olives-and-asiago-recipe/