Best 3 Fall Harvest Pizza Recipes

FALL HARVEST PIZZA WITH BUTTERNUT SQUASH CRUST

Steps:

• Preheat the oven to 350°F.
• Crust:.
• Toss cherry tomatoes in oil, salt and pepper and roast on sheet pan at 350°F for 10 minutes, set aside. Lightly oil skin of red bell pepper and place in oven on sheet pan. Roast, turning periodically, until soft and the skin is blackened so it can be easily removed. Peel and deseed, cut into thin strips and set aside.
• In sauté pan heat small amount of oil and brown sausage, breaking into bite-sized pieces until fully cooked; remove from pan and set aside. In same pan cook onions over medium heat until caramelized, remove pan from heat.
• Increase oven temp to 400°F.
• Peel and grate potatoes and squash, press grated vegetables between paper towels to remove all moisture. Mix potatoes, squash, 1/2 cup cheddar cheese and 1 egg together until evenly combined. Season to taste with salt and pepper.
• Lightly oil sheet pan. Using spatula press crust mixture into pan making a smooth even layer. Brush crust lightly with oil and bake 40 minutes or until golden brown.
• Syrup:.
• While crust is baking, in small sauce pan over medium heat, whisk sugar into sherry vinegar until full dissolved. Add sage leaves and allow to simmer, stirring occasionally until thickened. Once a syrup consistency is reached, remove from heat and remove sage leaves.
• Assembly:.
• To assemble pizza, sprinkle remaining cheddar cheese and crumbled blue cheese evenly over baked crust, repeat with roasted red pepper, caramelized onion, sausage and cherry tomatoes. One at a time, crack remaining eggs into small bowl, being careful not to break the yolk, and gently slide egg on top of pizza. Once all eggs have been placed carefully slide pizza back into oven and bake until eggs have reached desired doneness.
• Serve:.
• To serve, drizzle pizza evenly with sherry syrup, slice and serve.

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.

HARVEST PIZZA

Steps:

• Preheat oven to 450 degrees F. Bring a large sauce pan of water to a boil. Scatter the cornmeal evenly over a baking sheet.
• On a lightly floured work surface using a rolling pin to roll out the pizza dough to roughly 12 inches round. Transfer the dough to the prepared baking sheet and set aside.
• Once the water has come to a boil, add teh potatoes and parboil for 2 minutes. Use a slotted spoon to transfer them to a kitchen towel or several layers of paper towels to absorb excess water. Repeat this process with the squash.
• Coat the pizza dough with the olive oil, then season with salt and pepper. Arrange the potato slices in an overlapping circle along the outside of the dough. Arrange the squash slices over the center of the pizza. Season again with salt and pepper.
• Spread the cheese evenly over the pizza, then sprinkle the rosemary. Bake for 15 to 20 minutes, or until cheese is lightly browned.