This easy fall harvest pizza is a choose-your-own adventure style recipe. Use what you have, use more of an ingredient you love, or clean out the fridge.
While I am a sucker for making components from scratch, sometimes (i.e.: on a Tuesday night), you need a cheat. In this case, we’re delegating the pizza dough making. I’ve been loving the ancient grain pizza dough from Whole Foods. Look for it in the prepared food section with the packaged side dishes and such.
Big Batch Your Veggies:
Want to make your weeknight cooking even easier? Roast a variety of veggies to use on this fall harvest pizza, as well as having options ready for salads and grain bowls like my Healthy Fall Grain Bowl with Wild Rice.
Throw It All Together & Let’s Eat!
I’m hoping to inspire you to change up your pizza routines, but this really is a choose-your-own adventure approach. You love beets? Go crazy. Did you roast too much squash the night before? Use it up. Do you think this pizza is missing roasted Brussels? You’re not wrong. This is simply an enjoyable way to waste less and eat more pizza.
You Might Also Like: Fall Harvest Soup with Quinoa & Crispy Sage
Cupping a bowl of warm soup while layered in plaids and sweaters is my idea of cozy. If you’re feeling the warming foods, you might like this soup from my book, The Gluten-Free Grains Cookbook. A combination of sweet potato, applesauce, and quinoa, this comforting, creamy soup comes together easily enough for a weeknight meal.
The Mint ‘n Maple Corner: Happy Halloween!
In the spirit of Halloween, I bring you the Maple Ghost. I heard a faint cry the other day, and I found her perched on the windowsill without a good plan to get down.
Fall Harvest Pizza
For the Crust:
- pizza dough
- olive oil
- minced garlic
- Herbes de Provence
- roasted broccoli
- roasted butternut squash
- roasted beets
- sausage (an apple variety works well)
- fresh mozzarella
- extra sharp cheddar
- black olives, pitted and halved
- fresh herbs such as rosemary, sage, and thyme
- grated parmesan
- balsamic glaze
- red pepper flakes
For the Crust
- Place pizza stone in the oven and preheat the oven to 500°F.
- Flour your hands, then transfer the dough to a floured piece of parchment. Shape and stretch your dough into a rectangle.
- Drizzle the dough lightly with olive oil, then top with minced garlic and Herbes de Provence
- Top with the veggies and meats of choice.
- Spread chunks of fresh mozzarella evenly over the pizza, then top with parmesan and/or shaved sharp cheddar.
- Carefully transfer the dough to the hot pizza stone.
- Bake for 10 minutes, rotating halfway through. Take out when the crust is golden brown and the cheese is bubbling. Let cool slightly before cutting.
- Drizzle with balsamic reduction, and top with herbs, additional parmesan cheese, and red pepper flakes.