Easy Roasted Vegetable Pizza Recipe

Roasted Vegetable Pizza. There’s something about deeply caramelized, sweet vegetables that just makes a pizza sing. This Roasted Vegetable Pizza is my go-to when I want something flavorful and a bit healthier than the usual. It brings together the earthy sweetness of cauliflower and butternut squash with the slight peppery bite of kale. Roasting the vegetables separately before they hit the pizza is the secret here; it concentrates their flavors and, more importantly, it prevents a soggy crust. Nobody wants a soggy pizza crust. I love making this pizza during the fall when butternut squash is readily available, but you can use sweet potatoes as a great substitute. It’s a satisfying meal that’s perfect for a weeknight dinner or a casual weekend get-together. The combination of textures and tastes is just fantastic.

Ingredients:

• 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
• 1/4 teaspoon pepper
• 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
• 1 pound (454 grams) pizza dough
• 1 to 2 tablespoons extra virgin olive oil
• 2 cups shredded Asiago cheese, divided

Roasting the Vegetables

The first step to an amazing roasted vegetable pizza is to properly roast your vegetables. This concentrates their natural sugars and gives them a wonderful texture. Preheat your oven to 400°F (200°C). Grab a large baking sheet and give it a light spray with nonstick cooking spray. In a medium bowl, combine the cauliflower florets and cubed butternut squash. You want the cubes to be roughly the same size, about 1/2 to 3/4 inch, so they roast evenly. Toss them with 1 tablespoon of extra virgin olive oil, the minced fresh rosemary, 1 teaspoon of kosher salt, and 1/4 teaspoon pepper. Spread them in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and lightly browned at the edges. Don’t overcrowd the pan; use two if necessary so the vegetables roast instead of steam.

Roasted Vegetable Pizza

There’s something incredibly satisfying about a pizza topped with deeply caramelized, sweet vegetables. This Roasted Vegetable Pizza brings together the earthiness of cauliflower and butternut squash with the peppery bite of kale, all on a chewy pizza crust. Roasting the vegetables separately before they hit the pizza concentrates their flavors and prevents a soggy crust, which is key to a great homemade pizza.

Ingredients:

• 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
• 1/4 teaspoon pepper
• 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
• 1 pound (454 grams) pizza dough
• 1 to 2 tablespoons extra virgin olive oil
• 2 cups shredded Asiago cheese, divided

Roasting the Vegetables

The first step to an amazing roasted vegetable pizza is to properly roast your vegetables. This concentrates their natural sugars and gives them a wonderful texture. Preheat your oven to 400°F (200°C). Grab a large baking sheet and give it a light spray with nonstick cooking spray. In a medium bowl, combine the cauliflower florets and cubed butternut squash. You want the cubes to be roughly the same size, about 1/2 to 3/4 inch, so they roast evenly. Toss them with 1 tablespoon of extra virgin olive oil, the minced fresh rosemary, 1 teaspoon of kosher salt, and 1/4 teaspoon of pepper. Spread the vegetables in a single layer on the prepared baking sheet. Don’t crowd the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.

Roast the vegetables for about 25-30 minutes, or until they are tender and have some nice golden-brown, caramelized edges. Give them a toss halfway through the roasting time to ensure even cooking. While the main vegetables are roasting, you’ll prepare the greens. In the same bowl you used for the cauliflower and squash (no need to wash it), add the baby kale or spinach. Drizzle it with 2 teaspoons of extra virgin olive oil, the crushed red pepper flakes, the remaining 1/4 teaspoon of kosher salt, and the minced garlic. Toss everything together until the greens are lightly coated. Once the cauliflower and butternut squash are out of the oven, add this seasoned kale mixture to the hot baking sheet with the other vegetables. Stir it around gently; the residual heat from the pan and vegetables will wilt the kale perfectly without making it mushy. This ensures you have tender, flavorful greens that still have a bit of structure.

Assembling and Baking the Pizza

Now that your flavorful toppings are ready, it’s time to assemble your pizza. If you’re using store-bought pizza dough, let it come to room temperature according to package directions. This makes it much easier to stretch. Lightly flour your work surface and your hands. Gently stretch or roll out the pizza dough into your desired shape and thickness, usually about a 12-14 inch circle. I like to transfer the stretched dough to a piece of parchment paper on a baking sheet or directly onto a pizza peel if you have one. This makes it easier to transfer the pizza into the hot oven.

Brush the surface of the pizza dough with 1 to 2 tablespoons of extra virgin olive oil, spreading it evenly all the way to the edges. This acts as a barrier to prevent the crust from getting soggy and adds a nice flavor. Sprinkle about 1 cup of the shredded Asiago cheese evenly over the olive oil base. This cheese layer helps to hold the vegetables in place. Next, artfully arrange the roasted cauliflower, butternut squash, and wilted kale mixture over the cheese. Don’t overload the pizza; you want to be able to taste each component. Finally, sprinkle the remaining 1 cup of Asiago cheese over the vegetables. If you like, you can also add a few extra pinches of rosemary or a tiny sprinkle of red pepper flakes at this stage for an extra pop of flavor.

To bake your pizza, you can use a preheated oven at 400°F (200°C), or if you have a pizza stone or steel, preheat it in the oven for at least 30 minutes before baking for an extra crispy crust. Carefully slide the pizza onto the hot baking sheet or pizza stone. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. The exact baking time will depend on your oven and the thickness of your crust. Keep an eye on it towards the end of the baking time to prevent burning. Once it’s done, carefully remove the pizza from the oven. Let it rest for a few minutes before slicing and serving. This allows the cheese to set slightly, making it easier to cut.

This Roasted Vegetable Pizza is delicious on its own, but you can also add a drizzle of balsamic glaze or a sprinkle of fresh basil leaves after baking for an extra touch of brightness. It’s a fantastic way to enjoy seasonal vegetables and a crowd-pleasing dinner that feels both wholesome and indulgent.

Conclusion:

Making your own Roasted Vegetable Pizza is incredibly rewarding. The process of roasting the vegetables first makes all the difference, resulting in a pizza with deep, concentrated flavors and a perfectly crisp crust. It’s a dish that feels special enough for company but is simple enough for a weeknight. The blend of tender, sweet roasted vegetables with the salty cheese and chewy dough is a combination you’ll want to make again and again.

I love serving this pizza with a simple side salad, maybe with a light vinaigrette, to balance the richness. For variations, try adding other vegetables like red onion, bell peppers, or even some sliced mushrooms to the roasting pan. You could also switch up the cheese; a sharp cheddar or a mild provolone would also be delicious. Don’t be afraid to experiment with herbs too – thyme or oregano work wonderfully.

Give this Roasted Vegetable Pizza a try. I promise you’ll love the depth of flavor you get from those roasted veggies. It’s a fantastic way to enjoy pizza at home.

Frequently Asked Questions:

Can I use pre-cut vegetables?

Yes, you absolutely can. Just make sure they are cut into roughly uniform, bite-sized pieces, about 1/2 to 3/4 inch, so they roast evenly with the other vegetables. Fresh or frozen cauliflower and butternut squash will work, but if using frozen, you may need to roast them a bit longer and pat them very dry before tossing with oil and seasonings.

What if I don’t have rosemary?

Fresh rosemary really adds a lovely aroma and flavor to the roasted vegetables, but if you don’t have it, you can substitute with 1 teaspoon of dried rosemary, or use 1 teaspoon of fresh or dried thyme or oregano. Just adjust the amount of dried herbs accordingly, as they are usually more potent than fresh.

Roasted Vegetable Pizza

A flavorful pizza topped with roasted cauliflower, butternut squash, and baby kale, finished with melted Asiago cheese.

Prep Time
20 Minutes

Cook Time
30 Minutes

Total Time
50 Minutes

Servings
1 large pizza

Ingredients

• 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
• 1/4 teaspoon pepper
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon kosher salt
• 2 cloves garlic, minced
• 5 ounces baby kale
• 1 pound pizza dough
• 1 to 2 tablespoons extra virgin olive oil
• 2 cups shredded Asiago cheese

Instructions

1. Step 1
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with nonstick cooking spray.
2. Step 2
   In a large bowl, toss cauliflower florets and butternut squash cubes with 1 tablespoon extra virgin olive oil, minced rosemary, 1 teaspoon kosher salt, and 1/4 teaspoon pepper. Spread in a single layer on the prepared baking sheet.
3. Step 3
   Roast vegetables for 20 minutes, or until tender and lightly browned. Remove from oven.
4. Step 4
   While vegetables roast, in a small skillet, heat 2 teaspoons extra virgin olive oil over medium heat. Add crushed red pepper flakes and minced garlic and cook until fragrant, about 1 minute. Stir in the baby kale and cook until wilted, about 2-3 minutes. Season with 1/4 teaspoon kosher salt.
5. Step 5
   On a lightly floured surface, stretch or roll out the pizza dough to your desired thickness. Transfer to a pizza pan or baking sheet.
6. Step 6
   Brush the pizza dough with 1 to 2 tablespoons of extra virgin olive oil. Sprinkle with 1 cup of the shredded Asiago cheese.
7. Step 7
   Top the pizza evenly with the roasted vegetables and the wilted kale mixture.
8. Step 8
   Sprinkle with the remaining 1 cup of shredded Asiago cheese. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.