Roasted Vegetable Pizza Recipe

A thin-crust pizza topped with chopped kale, Brussels sprouts, roasted butternut squash, shredded cheese, and small bits of what appears to be bacon, sliced into eight pieces on parchment paper.

A fall-inspired twist on pizza night with roasted Brussels sprouts, butternut squash, and cauliflower layered with garlicky kale, Parmesan, and olives. Yields 1 (12-inch) pizza.

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Course: Appetizer, Main Course

Cuisine: American, Italian

Keyword: comfort food, pizza, roasted vegetables, squash, vegan, vegetarian

Prep Time: 15

Cook Time: 35

Servings:

Calories: 63kcal

Author: Holly Gray

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.

Nutrition

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