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Roasted Vegetable and Kale Pizza with Asiago and Kalamata Olives Recipe

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3.9 from 4 reviews

  • Author: Eliza
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Roasted Vegetable Pizza features a crispy, golden crust topped with flavorful roasted cauliflower and butternut squash, sautéed kale infused with garlic and red pepper flakes, tangy Kalamata olives, and melted Asiago cheese. It's a deliciously hearty vegetarian pizza perfect for a satisfying meal.

Ingredients

For Roasted Vegetables

  • 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 Sautéed Kale

  • 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

For Pizza

  • 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
  • Nonstick cooking spray

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables and baking the pizza.
  2. Prepare Roasted Vegetables: Spray a large baking sheet with nonstick cooking spray. In a large bowl, combine cauliflower florets, cubed butternut squash, 2 teaspoons minced fresh rosemary, 1 tablespoon olive oil, kosher salt, and pepper. Toss everything until vegetables are evenly coated. Spread the vegetables evenly on the baking sheet and roast for about 20 minutes, turning halfway through until browned and tender. Remove from the oven and set aside.
  3. Prepare Sautéed Kale: While the vegetables are roasting, heat 2 teaspoons olive oil in a medium skillet over medium heat. Add crushed red pepper flakes, kosher salt, and minced garlic. Sauté just until garlic is fragrant and sizzling, about 1 minute. Add baby kale or spinach and cook while stirring constantly until the greens are wilted. Remove from heat and set aside.
  4. Assemble Pizza: Spray a 10 x 15-inch baking pan with nonstick cooking spray. Press the pizza dough evenly into the pan. Brush the dough with 1 to 2 tablespoons of extra virgin olive oil for a crisp, golden crust.
  5. Add Toppings: Sprinkle 1 cup of shredded Asiago cheese evenly over the dough. Layer the sautéed kale, roasted vegetables, and chopped Kalamata olives on top of the cheese. Finally, sprinkle the remaining 1 cup of Asiago cheese over the assembled vegetables.
  6. Bake Pizza: Place the pizza in the preheated oven and bake for 15 to 20 minutes or until the crust turns golden brown and the cheese has melted and is bubbling.
  7. Finish and Serve: After removing the pizza from the oven, sprinkle an additional teaspoon of minced fresh rosemary over the top. Cut the pizza into 8 pieces and serve immediately for the best flavor and texture. Enjoy your homemade roasted vegetable pizza!

Notes

  • You can substitute baby spinach for kale if preferred.
  • For a spicier kick, increase the crushed red pepper flakes slightly.
  • Allow the roasted vegetables to cool slightly before assembling to avoid soggy dough.
  • Use a pizza stone if available for a crispier crust.
  • Leftover pizza can be refrigerated and reheated in an oven or air fryer for best results.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipekind.com/roasted-vegetable-and-kale-pizza-with-asiago-and-kalamata-olives-recipe/