Fall Harvest Veggie Pizza Recipes

FALL HARVEST PIZZA

Steps:

• Preheat oven to 350 degrees. Mix flour and salt into a mixing bowl. Slowly pour beer into bowl and mix together until forms a dough. Add more flour if necessary. Slightly knead dough; set aside.
• Lightly spray large cookie sheet with canola or vegetable spray. Take dough and spread out across cookie sheet. Bake for 10-15 minutes.
• While pizza is baking, heat tomato sauce and tomato paste, bring to light boil. Add sugar, oregano, basil, and garlic and bring to a simmer.
• Quarter the zucchinis and cut into small pieces, chop the leek, and cut mushrooms in half and slice into thin pieces.
• Spread sauce on crust (you may not need to use all of it), next spread 3/4 of cheese. Add vegetables on top and then sprinkle the rest of the cheese on top.
• Bake for another 15-20 minutes, until cheese is melted and vegetables are tender.

FALL HARVEST VEGGIE PIZZA

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.