Fall Harvest Pizza Recipes

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FALL HARVEST VEGGIE PIZZA



Fall Harvest Veggie Pizza image

Harvest a bounty of flavors in this hearty recipe, made easy with Pillsbury refrigerated classic pizza crust.

Provided by Stephanie Wise

Categories     Entree

Time 1h45m

Yield 8

Number Of Ingredients 8

1 acorn squash, peeled, seeded and cubed
Olive oil
1/2 red onion, thinly sliced
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/2 tart apple (such as Granny Smith or McIntosh)
1 cup shredded white Cheddar cheese (4 oz)
1 cup crumbled gorgonzola cheese (4 oz)
1 large handful arugula, if desired

Steps:

  • Heat oven to 350°F. In shallow baking pan, toss squash cubes with small amount of oil. Roast about 45 minutes or until tender and slightly caramelized.
  • Meanwhile, in 10-inch skillet, heat small amount of oil over medium heat. Add onion; cook just until caramelized. Set aside.
  • Remove squash from oven; increase oven temperature to temperature called for on pizza crust can. With fork, coarsely mash squash; set aside.
  • On lightly floured pizza stone or cookie sheet, unroll pizza crust; press into 12-inch round. Bake 5 minutes. Meanwhile, core and thinly slice apple; set aside.
  • Top partially baked crust with mashed squash, 3/4 cup of the Cheddar cheese, the apple, onion, gorgonzola cheese and remaining Cheddar cheese. Bake 15 to 20 minutes longer or until crust is golden brown. Cool 10 minutes.
  • Top pizza with arugula or, if desired, arugula tossed with a splash of lemon juice, salt and pepper to taste.

Nutrition Facts : ServingSize 1 Serving

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