Harvest Pizza
Celebrate the cozy flavors of autumn with this delectable Harvest Pizza, a vibrant medley of seasonal vegetables and rich cheeses that will elevate your pizza night. Featuring tender roasted butternut squash, caramelized Brussels sprouts, and sweet red onion slices, this recipe combines earthy freshness with creamy melted mozzarella and tangy goat cheese. Infused with fragrant rosemary and finished with a drizzle of balsamic glaze, every bite bursts with sweet, savory, and tangy notes. Perfectly baked on a golden crust, this pizza is ideal for gatherings or a comforting weeknight dinner. With easy-to-follow steps and wholesome ingredients, this fall-inspired pizza recipe will quickly become a family favorite. Serve it hot and savor the ultimate autumn meal!
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Recipe Information
Ingredients
- 1 ball (12-inch size) Pizza dough
- 2 tablespoons Olive oil
- 1 cup Butternut squash, peeled and cubed
- 1 cup Brussels sprouts, halved
- 0.5 medium Red onion, thinly sliced
- 1 teaspoon Fresh rosemary, chopped
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Goat cheese, crumbled
- 2 tablespoons Balsamic glaze
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons All-purpose flour (for rolling dough)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a mixing bowl, toss the cubed butternut squash and halved Brussels sprouts with 1 tablespoon of olive oil, salt, and black pepper. Spread them evenly on the prepared baking sheet.
Roast the vegetables in the preheated oven for 15-20 minutes, or until tender and lightly caramelized. Set aside.
Increase the oven temperature to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat as it preheats.
On a lightly floured surface, roll out the pizza dough to a 12-inch circle. Transfer the dough to a piece of parchment paper for easier handling.
Brush the dough with the remaining 1 tablespoon of olive oil. Sprinkle the surface with chopped rosemary.
Evenly distribute the roasted butternut squash, Brussels sprouts, and thinly sliced red onion over the dough.
Sprinkle the shredded mozzarella cheese and crumbled goat cheese on top of the vegetables.
Carefully transfer the pizza (with the parchment paper) to the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for 2 minutes. Drizzle with balsamic glaze before slicing and serving.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 3630 mg | 158% | |
| Total Carbohydrate | 181.3 g | 66% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 32.1 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1206 mg | 93% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1968 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
