Roasted Fall Vegetable Pizza
Roasted Fall Vegetable Pizza
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins

Treat yourself to this crave-worthy Roasted Fall Vegetable Pizza!

Course: Main Course
Cuisine: Italian
Keyword: fall vegetable pizza, roasted vegetable pizza, vegetable pizza
Servings: 4 to 6 servings
Author: Ginnie
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 salt
  • 1/4 teaspoon pepper
For Kale:
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • 5 ounces baby kale or spinach
For Pizza:
  • 1 pound pizza dough
  • extra virgin olive oil
  • 2 cups shredded Stella Asiago cheese, divided
  • 1/4 cups chopped Kalamata olives
  • 1 teaspoon minced fresh rosemary
  1. Preheat oven to 425 degrees.
Prepare roasted vegetables:
  1. Spray a large baking sheet with nonstick cooking spray.
  2. In a large bowl, combine cauliflower, squash, rosemary, 1 tbsp. olive oil, salt, and pepper. Mix well.
  3. Spread veggies on baking sheet.
  4. Bake vegetables for 20 minutes or until browned, flipping halfway through.
  5. Remove from oven and set aside.
Prepare kale:
  1. While vegetables are roasting, combine 2 tsp. olive oil, crushed red pepper flakes, salt, and garlic in a medium saute pan.
  2. Heat over medium and cook until garlic is fragrant.
  3. Add kale to pan and cook, stirring constantly, until wilted.
  4. Remove from heat and set aside.
Assemble pizza:
  1. Press pizza dough into a 10 x 15-inch baking pan (or similar).
  2. Brush crust with olive oil.
  3. Cover crust with 1 cup cheese.
  4. Top cheese with kale, then roasted vegetables, then kalamata olives.
  5. Sprinkle remaining cup of Asiago over pizza.
  6. Bake pizza for 15 to 20 minutes, or until crust is browned.
  7. Sprinkle remaining teaspoon of rosemary over pizza.
  8. Cut pizza into pieces and serve immediately.

If you pizza crust doesn't want to stretch across the pan, let it rest for a few minutes. Continue the stretching and resting process until the dough covers the pan.