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Roasted Vegetable Pizza

Roasted Vegetable Pizza
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Cozy up this fall with a delicious Roasted Vegetable Pizza that brings the warmth and flavor of the season right to your kitchen. This hearty dish is not only visually stunning with its vibrant colors but also packed with nutritious roasted vegetables, making it a wholesome choice for any meal. Perfect for busy weeknights or family gatherings, this pizza is easy to make and can be customized with your favorite veggies and cheeses. Each bite offers a delightful combination of crispy crust, savory toppings, and rich Asiago cheese that will surely satisfy everyone at the table.

Ingredients

Scale
  • 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 baby kale or spinach
  • 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

  1. Preheat your oven to 425°F (220°C).
  2. On a baking sheet sprayed with cooking spray, combine cauliflower florets and butternut squash with rosemary, olive oil, kosher salt, and pepper. Roast for 20-25 minutes until tender.
  3. Roll out the pizza dough on a floured surface to your desired shape.
  4. Spread olive oil over the dough, then layer with minced garlic and baby kale or spinach.
  5. Top with roasted vegetables, shredded Asiago cheese, Kalamata olives, and more rosemary.
  6. Bake for 15-20 minutes until the crust is golden brown and cheese is bubbly.
  7. Let cool slightly before slicing and serving.

Nutrition

Find it online: https://tastemakerrecipes.com/roasted-vegetable-pizza-3/