Best 2 Fall Harvest Pizza Recipes

Fall is in the air, and that means it's time for hearty, seasonal dishes. This collection of fall harvest pizza recipes is sure to please everyone at your table. From classic Margherita to unique creations like butternut squash and goat cheese, these pizzas are packed with fresh, seasonal ingredients that are sure to satisfy.

These pizzas are perfect for a quick and easy weeknight meal or a fun weekend project. With a variety of toppings and crust options, there's something for everyone to enjoy. Plus, they're a great way to get your kids involved in the kitchen. So gather your ingredients and let's get started!

**Here are just a few of the delicious recipes you'll find in this collection:**

* **Classic Margherita Pizza**: This timeless combination of fresh tomatoes, mozzarella cheese, and basil is always a winner.
* **Roasted Butternut Squash and Goat Cheese Pizza**: This unique pizza features roasted butternut squash, creamy goat cheese, and caramelized onions.
* **Apple and Brie Pizza**: This sweet and savory pizza is topped with thinly sliced apples, brie cheese, and walnuts.
* **Kale and Sausage Pizza**: This hearty pizza is loaded with kale, sausage, and roasted red peppers.
* **Pumpkin Pizza**: This festive pizza is made with a pumpkin puree sauce, mozzarella cheese, and roasted pumpkin seeds.

Whether you're looking for a classic pizza or something more adventurous, you're sure to find a recipe in this collection that you'll love. So fire up your oven and let's get baking!

Check out the recipes below so you can choose the best recipe for yourself!

FALL HARVEST VEGGIE PIZZA

Fall Harvest Veggie Pizza image

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

Ingredients

1 acorn squash, peeled, seeded and cubed
Olive oil
1/2 red onion, thinly sliced
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/2 tart apple (such as Granny Smith or McIntosh)
1 cup shredded white Cheddar cheese (4 oz)
1 cup crumbled gorgonzola cheese (4 oz)
1 large handful arugula, if desired

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

FALL HARVEST PIZZA

Fall Harvest Pizza image

I've never made a pizza crust with beer before so I was a little leery about how it would turn out. It was quite delicious! Since the dough doesn't need to rise, you can easily throw this together for dinner. This makes a thinner crust but still has a nice chewiness to it. The sauce has a nice flavor and all the vegetables pair well together.

Provided by Christine M. @cmontecillo

Categories Other Main Dishes

Number Of Ingredients 18

Ingredients

CRUST
1 cup(s) flour
1 bottle(s) pumpkin beer
1 teaspoon(s) salt
SAUCE
4 ounce(s) tomato sauce
3 ounce(s) tomato paste
1 clove(s) garlic
1 teaspoon(s) sugar
1 teaspoon(s) oregano, dried
1 teaspoon(s) basil, dried
TOPPINGS
2 cup(s) mozzarella cheese
1/4 cup(s) Asiago cheese
1 - small yellow zucchini
1 - small green zucchini
1 - leek
3-4 - mushrooms

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.

Tips:

Use a variety of toppings. This will add flavor and texture to your pizza.
Don't overload the pizza with toppings. This will make it soggy.
Bake the pizza at a high temperature. This will help the crust get crispy.
Watch the pizza closely while it's baking. You don't want it to overcook.
Let the pizza cool for a few minutes before slicing it. This will help the cheese set.
Serve the pizza with your favorite dipping sauce.

Conclusion:

Fall harvest pizza is a delicious and easy way to enjoy the flavors of the season. With a variety of toppings to choose from, you can create a pizza that everyone will love. So next time you're looking for a fun and festive meal, give this recipe a try.