Roasted Vegetable Pizza
Enjoy this flavorful Roasted Vegetable Pizza loaded with seasonal veggies. Perfect for meal prep—try it tonight!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- Nonstick cooking spray
- 2 cups cauliflower florets
- 2 cups cubed butternut squash
- 2 teaspoons minced fresh rosemary
- 1 tablespoon extra virgin olive oil
- Kosher salt and pepper to taste
- 5 ounces baby kale or spinach
- 1 pound pizza dough
- 2 cups shredded Asiago cheese (divided)
- 1/4 cup chopped Kalamata olives
- 1/4 teaspoon crushed red pepper flakes
- 2 cloves garlic (minced)
Instructions
- Preheat oven to 425°F (220°C).
- Spray a baking sheet with nonstick cooking spray. Toss cauliflower, butternut squash, rosemary, olive oil, salt, and pepper in a bowl. Spread on the baking sheet and roast for 25-30 minutes until golden brown.
- Roll out pizza dough on a floured surface.
- Brush rolled dough with olive oil; sprinkle with crushed red pepper flakes and salt. Spread minced garlic evenly over the dough.
- Layer baby kale or spinach, half the Asiago cheese, roasted veggies, Kalamata olives, and remaining cheese on top.
- Bake for 15-20 minutes until crust is golden brown.
- Let cool slightly before slicing and serve.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Find it online: https://thecookingboard.com/roasted-vegetable-pizza/