Description
Homemade roasted vegetable pizza delivers layers of Mediterranean-inspired flavors balanced with crisp crust and caramelized vegetables. Seasonal ingredients combine with rich mozzarella for an exceptional meal you can enjoy right from your own kitchen.
Ingredients
Scale
- 1 lb (454 g) pizza dough
- 2 cups shredded asiago cheese
- 2 cups cauliflower florets
- 2 cups cubed butternut squash
- 5 oz baby kale or spinach
- ¼ cup chopped kalamata olives
- 1 to 2 tbsps extra virgin olive oil (for pizza)
- 1 tbsp extra virgin olive oil (for roasted vegetables)
- 2 tsps extra virgin olive oil (for kale)
- 2 tsps minced fresh rosemary
- 1 tsp minced fresh rosemary
- 1 tsp kosher salt (for roasted vegetables)
- ¼ tsp kosher salt (for kale)
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes
- 2 cloves garlic, minced
- Nonstick cooking spray
Instructions
- Vegetable Preparation: Toss cauliflower, butternut squash, rosemary, olive oil, salt, and pepper in a large mixing bowl, ensuring uniform coating.
- Roasting Setup: Spread vegetables on a nonstick-sprayed baking sheet in a single layer, allowing adequate spacing for thorough caramelization at 425°F (220°C).
- Kale Sauté: Infuse olive oil with red pepper flakes, salt, and garlic in a skillet, then wilt kale until tender and vibrant.
- Dough Foundation: Stretch pizza dough across a 10×15-inch baking pan, brushing generously with olive oil and sprinkling initial layer of Asiago cheese.
- Topping Assembly: Layer sautéed kale, roasted vegetables, and Kalamata olives over the cheese base, then top with remaining Asiago for complete coverage.
- Baking Transformation: Bake pizza for 15-20 minutes until crust achieves golden perfection and cheese melts into a bubbling, appetizing surface.
- Finishing Touch: Garnish with fresh rosemary, slice into portions, and serve immediately to savor the harmonious blend of roasted flavors and herbaceous notes.
Notes
- Prepare Vegetables Carefully: Cut cauliflower and butternut squash into uniform, bite-sized pieces to ensure even roasting and consistent texture.
- Maximize Flavor Infusion: Allow olive oil and herbs to coat vegetables thoroughly, creating a rich, caramelized surface during roasting.
- Prevent Soggy Crust: Stretch pizza dough thin and pre-bake slightly to maintain crispness when topped with roasted vegetables and kale.
- Temperature Control Matters: Use high oven heat (425°F) to achieve perfect vegetable caramelization and crispy pizza crust simultaneously.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 30 mg