• Preheat oven to 425°F (220°C).

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.

Prepare kale:

• 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.

Assemble pizza:

• 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!