Roasted Vegetable Pizza is easy to make with savory fall veggies and aromatic herbs of the season. Serve with Brussels Sprouts Salad or Pumpkin Tomato Soup.
Fall Harvest Pizza Recipe
Roasted Vegetable Pizza is a fresh and savory twist on pizza night. Brussels sprouts, butternut squash, and cauliflower are roasted until golden and lightly caramelized, then layered with garlicky sautéed kale, Parmesan cheese, and chopped olives.
It’s an easy, veggie-packed meal that’s comforting without feeling heavy, and it comes together in under 40 minutes.
Ingredients for Roasted Vegetable Pizza
Here’s what you’ll need for this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.
- Brussels Sprouts: Halved or quartered for even roasting.
- Butternut Squash: Cut into 1/2-inch cubes so it cooks at the same rate as the other vegetables.
- Cauliflower Florets: Use smaller bite-sized pieces so they roast quickly and evenly.
- Olive Oil: For roasting the vegetables, sautéing the kale, and brushing the crust.
- Fresh Rosemary: Minced for the roasted vegetables, with a little extra sprinkled on top before serving.
- Simple Seasonings: Kosher salt & ground black pepper.
- Baby Kale: Adds color, flavor, and a tender bite.
- Garlic: Minced and sautéed with the kale.
- Pizza Crust: A 12-inch premade crust keeps this recipe quick and easy.
- Parmesan Cheese: Divided between the base layer and finishing layer for cheesy richness.
- Kalamata Olives: Chopped for a briny, savory contrast.
How to Make Roasted Vegetable Pizza
STEP ONE: Prep. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
STEP TWO: Roast the Vegetables. In a large bowl, toss Brussels sprouts, butternut squash, and cauliflower with 2 teaspoons olive oil, rosemary, 1/2 teaspoon salt, and pepper. Spread in a single layer onto a baking sheet and roast for 18–20 minutes, until just fork-tender.
STEP THREE: Sauté the Kale. While the vegetables roast, set a medium skillet over medium heat and add 1 teaspoon olive oil. When the oil is hot, add the garlic and 1/8 teaspoon salt. Cook for 30 seconds then stir in the kale. Sauté for 2 minutes, just until wilted, then remove from heat.
STEP FOUR: Assemble the Pizza. Place the premade crust on a baking sheet. Brush lightly with 1 tablespoon olive oil. Sprinkle with 1/2 cup Parmesan cheese, then layer with sauteed kale, roasted vegetables, and chopped olives. Finish with the remaining 1/4 cup Parmesan cheese.
STEP FIVE: Bake. Bake in the preheated oven according to the pizza crust package directions, usually 8–12 minutes, until cheese is melted and crust is golden.
STEP SIX: Finish & Serve. Sprinkle with reserved rosemary. Slice and serve hot.
Make it Vegan 🌱
For a plant-based pizza, use dairy-free cheese, and you’re all set.
Can I use other vegetables on this pizza?
Yes. Root vegetables like sweet potatoes, carrots, or parsnips roast well, and mushrooms add great flavor too. Just keep the pieces about the same size so they cook evenly.
Can I use my own pizza dough instead of a prepared crust?
Absolutely! If you’re starting with homemade dough, stretch or roll it into a 12-inch round and bake it on a sheet pan or pizza stone. Par-bake the dough for 5–7 minutes at 425°F before topping it—this helps the crust hold up under the roasted vegetables. Then continue with the recipe as written.
Can I make this pizza ahead of time?
Partially. The roasted vegetables and sautéed kale can be prepped a day in advance and stored in the refrigerator. When you’re ready to serve, assemble the pizza and bake as directed.
Storage & Reheating
- Store leftover slices in an airtight container in the refrigerator. To reheat, warm in a 375°F oven for 8–10 minutes, or until heated through. For quick reheating, microwave in 30-second bursts.
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Roasted Vegetable Pizza Recipe
Ingredients
- 1 cup Brussels sprouts trimmed and halved or quartered
- 1 cup butternut squash cubed into 1/2-inch pieces
- 1 cup cauliflower florets cut into small bite-sized pieces
- 2 teaspoons olive oil
- 1 teaspoon fresh rosemary minced, plus extra for garnish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups baby kale
- 1 clove garlic minced
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- 1 12-inch premade pizza crust
- 1 tablespoon olive oil
- 3/4 cup shredded Parmesan cheese divided
- 2 tablespoons Kalamata olives chopped
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts, butternut squash, and cauliflower with 2 teaspoons olive oil, rosemary, 1/2 teaspoon salt, and pepper. Spread in a single layer onto a baking sheet and roast for 18–20 minutes, until just fork-tender.
- While the vegetables roast, set a medium skillet over medium heat and add 1 teaspoon olive oil. When the oil is hot, add the garlic and 1/4 teaspoon salt. Cook for 30 seconds then stir in the kale. Sauté for 2 minutes, just until wilted, then remove from heat.
- Place the premade crust on a baking sheet. Brush lightly with 1 tablespoon olive oil. Sprinkle with 1/2 cup Parmesan cheese, then layer with sauteed kale, roasted vegetables, and chopped olives. Finish with the remaining 1/4 cup Parmesan cheese.
- Bake in the preheated oven according to the pizza crust package directions, usually 8–12 minutes, until cheese is melted and crust is golden.
- Sprinkle with reserved rosemary. Slice and serve hot.
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