Name: Roasted Vegetable Pizza
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
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 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

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If you’re looking for a cozy, delicious meal that captures the essence of fall, you’ve come to the right place! This Roasted Vegetable Pizza is a delightful blend of seasonal veggies and savory flavors, perfect for busy weeknights or family gatherings. It’s quick to prepare and will fill your home with an irresistible aroma that makes everyone feel welcome.

What makes this pizza extra special is its generous topping of roasted vegetables. Each bite offers a medley of textures and tastes that are sure to warm your heart. Plus, it’s a fantastic way to sneak in some healthy veggies without anyone even noticing!

Why You’ll Love This Recipe

Easy to Make: With simple steps and minimal prep time, you can have this pizza on the table in under an hour!
Family-Friendly: Kids and adults alike will love the vibrant colors and tasty toppings—perfect for picky eaters!
Versatile Ingredients: You can easily swap out vegetables based on what you have on hand, making it a flexible meal option.
Make-Ahead Convenience: Prep roasted veggies in advance for even quicker assembly when you’re ready to bake.
Delicious Flavor: The combination of roasted butternut squash, cauliflower, and melted Asiago cheese creates a mouthwatering experience.

Ingredients You’ll Need

Making this Roasted Vegetable Pizza is a breeze with these simple and wholesome ingredients. You probably have some of them in your kitchen already!

For the 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

For the Pizza Assembly

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

Variations

This Roasted Vegetable Pizza is wonderfully flexible! Feel free to experiment with different toppings or ingredients based on your taste preferences.

Swap the greens: Use arugula or Swiss chard instead of baby kale or spinach for a peppery twist.
Add a protein: Top with grilled chicken or chickpeas for an added protein punch.
Cheese alternatives: Try mozzarella or goat cheese if you’re looking for a different flavor profile.
Spice it up: Add jalapeños or more crushed red pepper flakes if you like your pizza with some heat!

How to Make Roasted Vegetable Pizza

Step 1: Preheat Your Oven

Start by preheating your oven to 425°F (220°C). This ensures that the pizza cooks evenly and gives that golden-brown crust we all love.

Step 2: Roast the Vegetables

In a large bowl, combine the cauliflower florets, butternut squash, minced rosemary, olive oil, salt, and pepper. Toss everything together until well coated. Spread them out on a baking sheet lined with parchment paper. Roasting brings out their natural sweetness and adds depth of flavor. Bake for about 25 minutes or until tender and slightly caramelized.

Step 3: Prepare Your Dough

While the vegetables roast, take your pizza dough out and let it come to room temperature. This makes it easier to stretch out. Roll or stretch the dough onto a floured surface into your desired shape—round or rectangular works great!

Step 4: Add Toppings

Brush the rolled-out dough lightly with olive oil. Spread minced garlic evenly over it, then layer on those delicious roasted vegetables along with baby kale or spinach. Sprinkle half of the shredded Asiago cheese on top followed by Kalamata olives for that briny kick.

Step 5: Bake Your Pizza

Transfer your topped pizza onto a baking sheet or pizza stone. Bake in the preheated oven for about 15-20 minutes until the crust is golden brown and crispy. The cheese should be melted and bubbly—this is where all those delicious flavors meld together beautifully!

Step 6: Serve and Enjoy!

Once baked, remove your Roasted Vegetable Pizza from the oven. Let it cool for just a minute before slicing it into pieces. Garnish with additional fresh rosemary if desired. Gather around the table with friends or family—you’re in for an amazing treat!

Enjoy every bite of this comforting fall dish!

Pro Tips for Making Roasted Vegetable Pizza

Making Roasted Vegetable Pizza is a delightful experience, and a few tips can help you enhance your dish even further!

Prep your vegetables properly: Cutting your vegetables into uniform sizes ensures they roast evenly. This way, every bite will have that perfect roasted flavor.
Use parchment paper: Lining your baking tray with parchment paper helps prevent sticking and makes cleanup a breeze. Plus, it allows for even heat distribution.
Don’t rush the roasting: Give your veggies enough time to caramelize. Roasting them at the right temperature for the right duration enhances their natural sweetness and adds depth to the pizza.
Experiment with cheese: While Asiago cheese is delicious, feel free to mix in other varieties like mozzarella or goat cheese for different flavors and textures. A blend can make your pizza even more exciting!
Allow the dough to rest: Letting your pizza dough sit out for about 10 minutes before stretching it makes it easier to work with. It relaxes the gluten, resulting in a more manageable dough.

How to Serve Roasted Vegetable Pizza

Serving up Roasted Vegetable Pizza can be just as delightful as making it! Here are some ideas to present this scrumptious dish beautifully.

Garnishes

Fresh herbs: Sprinkle chopped fresh basil or parsley on top right before serving for an added burst of freshness.
Balsamic reduction: Drizzle a bit of balsamic reduction over the sliced pizza for a touch of sweetness and acidity that complements the roasted veggies perfectly.

Side Dishes

Mixed Green Salad: A simple salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette balances the richness of the pizza.
Garlic Breadsticks: Soft garlic breadsticks brushed with olive oil and garlic make an excellent companion, perfect for dipping in marinara sauce.
Roasted Brussels Sprouts: These crispy bites provide an additional layer of roasted flavor, making your meal feel hearty and satisfying.
Vegetable Soup: A warm bowl of vegetable soup complements the pizza nicely, especially on chilly days, creating a cozy dining experience.

With these tips and serving suggestions, you’re all set to enjoy a fabulous meal that celebrates all the wonderful flavors of fall! Happy cooking!

Make Ahead and Storage

This Roasted Vegetable Pizza is not just delicious; it’s also perfect for meal prep! You can easily prepare the components ahead of time, making it a convenient option for busy weeknights or gatherings.

Storing Leftovers

Store any leftover pizza in an airtight container in the refrigerator.
It’s best consumed within 3-4 days for optimal freshness.
If you have leftover roasted vegetables, keep them in a separate container to maintain their texture.

Freezing

To freeze, slice the pizza into individual portions.
Wrap each slice tightly in plastic wrap and then place them in a freezer-safe bag or container.
The pizza can be frozen for up to 2 months.

Reheating

Preheat your oven to 375°F (190°C).
Place the pizza slices on a baking sheet lined with parchment paper.
Bake for about 10-15 minutes or until heated through and crispy.

FAQs

Here are some common questions about this delightful recipe:

What vegetables can I use for my Roasted Vegetable Pizza?

You can get creative with your vegetable choices! Feel free to include bell peppers, zucchini, or even mushrooms depending on what you have on hand.

Can I make Roasted Vegetable Pizza gluten-free?

Absolutely! Just substitute regular pizza dough with a gluten-free variety. There are many great options available that taste just as amazing.

How do I fix soggy crust on my Roasted Vegetable Pizza?

To avoid a soggy crust, make sure to pre-roast your vegetables until they’re slightly caramelized before adding them to the pizza. This helps reduce moisture.

Can I use different types of cheese for my Roasted Vegetable Pizza?

Yes, you can swap out Asiago for other cheeses like mozzarella or goat cheese. Just be mindful that this may change the flavor profile!

Final Thoughts

I hope you find joy in making this Roasted Vegetable Pizza! It’s a wonderful way to celebrate the flavors of fall with its warm roasted veggies and cheesy goodness. Whether you’re sharing it with friends or enjoying it solo, this recipe is bound to bring comfort and satisfaction. Enjoy every slice and don’t hesitate to share your experience!

Roasted Vegetable Pizza

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Author: Madison
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Main
Method: Baking
Cuisine: Italian

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Description

Indulge in the warmth of autumn with this Roasted Vegetable Pizza, featuring a vibrant array of seasonal veggies that create a delightful medley of flavors and textures. Perfect for busy weeknights or family gatherings, this easy-to-make pizza combines roasted butternut squash, cauliflower, and fresh greens, all topped with gooey Asiago cheese. The enticing aroma wafting through your kitchen will have everyone eagerly anticipating dinner! Quick to prepare and customizable, you can swap in your favorite veggies or add protein for a heartier meal. Enjoy the cozy comfort of homemade pizza while sneaking in those nutritious vegetables—it’s a win-win!

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

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Instructions

Preheat oven to 425°F (220°C).
In a bowl, mix cauliflower, butternut squash, rosemary, olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25 minutes until tender.
Roll out pizza dough on a floured surface to desired shape.
Brush dough with olive oil and spread minced garlic evenly. Layer roasted vegetables and greens on top.
Sprinkle half the Asiago cheese and Kalamata olives over the toppings.
Bake for 15-20 minutes until crust is golden and cheese is bubbly.
Allow to cool slightly before slicing; garnish with fresh rosemary if desired.