This post is sponsored by Stella Cheese. All opinions are my own.
Looking for creative winter or fall pizza ideas?
Then you have to try this Roasted Vegetable Pizza ... it's so easy to make and the perfect way to celebrate your favorite autumn flavors!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. This post was originally published in 2015. It has been updated with additional recipe tips and info.
As much as I enjoy a night out, these days, sometimes a quiet evening at home is the best! And once the weather turns cool, there's nothing I like more than getting cozy under a blanket and watching a great movie.
When it comes to movie night, my husband and I definitely have our go-tos. We tend to watch old favorites, like Sideways, which we've seen too many times to count. If we're in the mood for action, we'll watch The Hunger Games or maybe a James Bond flick. And I also love Waitress and Hairspray, although I might have to convince Joel to watch those movies again!
The other thing that makes a great movie night is amazing food. Sure, popcorn is always welcome, but I like to turn at-home date nights into a special occasion by cooking something extra delicious.
This unique Roasted Fall Vegetable Pizza is the perfect choice for movie night ... or any night! It's filled with those yummy autumn flavors we all crave at this time of year.
You're going to love the rich, hearty taste of this Fall Pizza, and the fact that it's loaded with veggies. It's super delicious, and best of all, easy to make!
One bite of this yummy pizza, and it's sure to become one of your favorite fall veggie recipes! Here's what you'll need to make it:
- Veggies: Cauliflower, Butternut Squash, Baby Kale (or Spinach)
- Fresh Rosemary, Garlic, and Crushed Red Pepper Flakes
- Kalamata Olives
- Extra Virgin Olive Oil
- Asiago Cheese
- Pizza Dough
I used my fave combo of winter + fall harvest vegetables, herbs, and spices for this pizza, then topped it with Asiago cheese. The Asiago really complements the roasted vegetables and adds a ton of flavor!
This recipe is flexible though, and you can definitely substitute your favorite seasonal veggies or another cheese. I'm sharing a few recipe variations below to inspire you.
You'll Also Need
You'll also need a pan to roast the veggies and to bake the pizza. I used a rectangular baking pan with a rim (these Circulon Baking Sheets are my fave). However, you could definitely use a round pan if you prefer ... this USA Pan Pizza Pan is the BEST!
How to Make Roasted Vegetable Pizza
This Roasted Veggie Pizza is simple to make and full of flavor ... here's how to do it.
You'll start by preparing the vegetables. Chop up the cauliflower and butternut squash, then toss it with olive oil and some fresh rosemary.
Roast the veggies until they browned and tender, it should take about 20 to 25 minutes. Make sure to flip them about halfway through the cooking time.
While the vegetables are roasting, you'll sauté the baby kale with a little garlic and red pepper flakes just until it's wilted. You could also use spinach or regular kale.
Tip: If you do use regular kale, you'll need to cook it for a bit longer. If the kale starts to dry out before it's tender, add a splash of water (or vegetable broth) to the pan, then continue cooking.
Once the veggies are ready, it's time to assemble the pizza. To keep things easy, I used store bought pizza dough, but you can definitely make your own if you want.
Spray your baking sheet with a little nonstick spray (or add a touch of olive oil), then use your hands to press the dough onto the pan. It should reach the edges of your baking sheet (or pizza pan).
This is a white pizza, so it has no sauce. Once the dough is ready, you'll brush it with a little olive oil, then top it with half of the Asiago cheese.
Next, you'll add the sautéed kale, roasted vegetables, and olives. Finish by sprinkling pizza with the rest of the cheese.
Tip: If the dough won't stay in place on the pan, let it rest for a few minutes, then keep pressing it to the edges (resting more, if necessary). I usually start working on the dough while preparing the veggies ... that way, everything is ready at the same time.
Bake your pizza until the crust is browned on the edges, the cheese is melty, and everything is hot. Every oven is a little different, but it should take about 15 to 20 minutes.
Finish the pizza with a sprinkle of fresh rosemary, then it's time to eat. You're going fall in love with this amazing Roasted Vegetable Pizza, but don't take my word for it, dig in and see for yourself!
Once you've mastered this unique recipe, have fun experimenting with different ingredients. Here are some fall pizza topping ideas to inspire you:
- Veggies - Try topping this pizza with your favorite roasted veggies. Brussels sprouts would be amazing and would work well with the butternut squash and cauliflower. You could also use other kinds of squash, like acorn or kabocha, sweet potatoes, or a variety of roasted root vegetables.
- Cheese - Swap out the Asiago for another kind of cheese, like mozzarella, fontina, or provolone, or use a mixture of cheeses. Dollops of ricotta would also be delish (check out this White Pizza for tips).
- Herbs - Others herbs, like fresh thyme, dried fennel, or classic pizza spices like basil and oregano, would also be tasty here. Pair them with the rosemary, or add them on their own.
- Roasted Garlic - If you're a garlic lover, mash up some roasted garlic cloves, then add them to the crust after brushing it with olive oil.
Looking for more veggie pizza ideas? Try one of these recipes next:
- Gorgonzola Pear Pizza
- Kale Pizza
- Deep Dish Pizza with Broccoli, Spinach, and Feta
- Plum and Gouda Pizza
- Green Pizza with Pesto, Feta, Artichokes, and Broccoli
- Pesto, Feta, and Veggie Pizza
- Summer Veggie Pizza
- Caprese Pizza
- Roasted Pumpkin Pizza
Roasted Vegetable Pizza
For 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
- ¼ teaspoon pepper
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon crushed red pepper flakes
- ¼ 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
- ¼ cup chopped Kalamata olives
- 1 teaspoon minced fresh rosemary
- Preheat oven to 425 degrees.
Prepare roasted vegetables:
- Spray a large baking sheet with nonstick cooking spray.
- In a large bowl, combine cauliflower, squash, rosemary, olive oil, salt, and pepper. Mix well.
- Spread veggies on baking sheet. Bake for 20 minutes or until browned, flipping halfway through.
- Remove from oven and set aside.
- While vegetables are roasting, combine 2 teaspoons olive oil, crushed red pepper flakes, salt, and garlic in a medium skillet.
- Heat over medium heat and cook just until garlic is sizzling and fragrant.
- Add kale to pan and cook, stirring constantly, until wilted.
- Remove from heat and set aside.
- Spray a 10 x 15-inch baking pan (or similar pan) with nonstick spray, then press pizza dough into pan.
- Brush crust with a tablespoon or two of olive oil. Then top with 1 cup cheese.
- Cover cheese with kale, roasted vegetables, and kalamata olives.
- Sprinkle other cup of Asiago over pizza, then bake pizza for 15 to 20 minutes, or until crust is browned.
- Sprinkle remaining teaspoon of rosemary over top, then cut pizza into pieces.
- Serve pizza immediately. Enjoy!