Fall Harvest Veggie Pizza Recipes
FALL HARVEST VEGGIE PIZZA
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
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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