Fall Harvest Veggie Pizza Recipes

ROASTED FALL VEGETABLE AND RICOTTA PIZZA

Steps:

• Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
• On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
• Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. 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.

VEGGIE PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
• Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
• Bake for 10 minutes, let cool.
• In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

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.