Fall Veggie Pizza

When the leaves turn crisp and the air gets a little cooler, it’s time to embrace that comforting feeling of a homemade Fall Veggie Pizza. This delightful dish has become a staple in my kitchen during the fall months, when fresh vegetables are at their peak, and the cozy aroma of baked pizza fills the home. I often find myself craving a warm slice after a long day, and this pizza delivers just that – a hearty blend of seasonal veggies and gooey cheese, all atop a crispy crust. It’s the perfect way to bring family together, enjoying the simple pleasures of good food and warm conversation.

Ingredient List for Fall Veggie Pizza

Creating Fall Veggie Pizza starts with selecting high-quality ingredients that complement each other beautifully. The synergy between the fresh seasonal vegetables and the creamy cheese elevates this dish. Here’s a look at the key players:

• Olive oil: Essential for sautéing vegetables, adding richness and flavor.
• Squash: Provides a sweet, nutty taste and a lovely texture.
• Kosher salt: Enhances the flavors of each ingredient.
• Kale: Adds a nutritional boost and a vibrant color.
• Shiitake mushrooms: Earthy and savory, perfect for depth of flavor.
• Shredded mozzarella: The gooey cheese that ties everything together.
• Heavy cream: Adds a luxurious layer of richness.
• Freshly ground pepper: A dash of spice to elevate the taste.
• Crushed red pepper: Optional, for those who like a bit of heat.
• All-purpose flour: The base for our homemade pizza crust.
• Brown sugar: A touch of sweetness to balance the saltiness.
• Fleischmann’s® RapidRise® Yeast: Essential for making the dough rise.
• Warm water: Activates the yeast and brings the dough together.
• Olive oil: For brushing the crust, adding flavor and a golden finish.

Instructions for Fall Veggie Pizza

Making Fall Veggie Pizza is a delightful process that fills your kitchen with mouthwatering aromas. Let’s walk through each step together, ensuring you create the perfect pizza.

1. Start by preheating your oven to 475 degrees F. If your oven has a limit of 450 degrees F, don’t worry; it will still work fine! Place a pizza stone or baking steel in the oven and let it preheat for about twenty minutes. This ensures the crust gets that perfect crispy texture.
2. While the oven is heating, let’s prepare our veggies. In a medium skillet set over medium heat, pour in some olive oil. Once the oil is warm, add the cubed squash and sprinkle with a bit of Kosher salt. Cook for about five to seven minutes until the squash is tender when pierced with a fork. Transfer to a bowl and set aside.
3. Next, add another teaspoon of olive oil to the skillet. Toss in the kale along with some freshly ground pepper and a pinch of Kosher salt. Cook for two to three minutes until the kale wilts and turns bright green. Once done, transfer it to the bowl with the squash.
4. For the next veggie, repeat the process with the shiitake mushrooms. Cook them for about five minutes, adding more olive oil if needed. Set these aside with your other vegetables.
5. Now it’s time to make the pizza dough! In a bowl of a stand mixer with a dough hook, combine the all-purpose flour, Kosher salt, brown sugar, and Fleischmann’s® RapidRise® Yeast. Mix those dry ingredients until well combined.
6. Pour in the warm water and turn the mixer to medium speed. The dough will transform from shaggy to a cohesive ball within a couple of minutes. If kneading by hand, you’ll need to work it for about five minutes until it’s smooth and elastic.
7. After kneading, remove the dough and shape it into a ball. Dust your countertop with a bit of flour and place the dough ball on top, dusting it lightly with more flour. Let it rise for ten minutes; this helps create a fluffy crust.
8. Once the dough has rested, roll it out until it’s evenly shaped, approximately a ten-inch round. If you don’t have a pizza peel, you can easily use the bottom of a clean baking sheet. Dust it with cornmeal or corn flour to prevent sticking.
9. Now, let’s assemble our pizza! Spread a thin layer of heavy cream over the rolled-out dough. Then, sprinkle an even layer of shredded mozzarella on top. Add a few rounds of freshly ground pepper and a pinch of Kosher salt.
10. Carefully place the prepared squash, kale, and shiitake mushrooms on top of the cheese. Finally, brush the edges of the pizza crust with olive oil for a golden finish.
11. Using the baking sheet like a pizza peel, swiftly slide the pizza onto the preheated baking steel or pizza stone. Bake for ten to twelve minutes, or until the edges of the crust are lightly golden brown.
12. Once cooked, remove the pizza from the oven. Sprinkle the top with crushed red pepper if you like a bit of heat. Slice and serve while warm!

Recipe Variations about Fall Veggie Pizza

If you’re looking to mix things up with your Fall Veggie Pizza, here are some fantastic ideas:

• Adding Proteins: Consider adding grilled chicken or tofu for added protein.
• Different Cheeses: Try using goat cheese or feta for a tangy twist.
• Herb Infusions: Fresh herbs like basil, thyme, or oregano can elevate the flavors.
• Alternative Crusts: Use cauliflower or whole wheat crusts for a healthier option.
• Experiment with Sauces: Swap out the heavy cream for pesto or marinara sauce to change the flavor profile.
• Seasonal Additions: Incorporate seasonal veggies like brussels sprouts or sweet potatoes to match the fall theme.
• Make it Vegan: Use vegan cheese and skip the heavy cream for a plant-based version.

Perfect Matches for Fall Veggie Pizza

Serving Fall Veggie Pizza can be as fun as making it! Here are some delightful pairings and occasions:

• Side Salads: Serve with a fresh arugula salad topped with lemon vinaigrette for a refreshing contrast.
• Cozy Gatherings: This pizza is perfect for casual gatherings with friends or family game nights.
• Seasonal Soups: Pair it with a warm butternut squash soup for an extra comforting meal.
• Lunch Box Treats: The leftovers make a great addition to lunch boxes for work or school.
• Picnic Perfect: Slice it up and take it for a picnic in the park during fall.
• Storage Tips: Leftovers can be stored in the fridge for up to three days, reheating well in the oven.
• Best for Fall Dinners: This pizza is a great centerpiece for a cozy fall dinner.

FAQ

Conclusion

The Fall Veggie Pizza is a wonderful way to embrace the flavors of autumn while creating a dish that brings warmth and comfort to the table. It’s not just a meal; it’s an experience filled with joy and connection. I encourage you to give this recipe a try, whether for a cozy family dinner or a gathering with friends. You’ll love the deliciousness that comes from combining seasonal ingredients!

Fall Veggie Pizza

This Fall Veggie Pizza combines seasonal veggies with gooey cheese on a crispy crust. It’s the perfect comfort food for fall gatherings, bringing warmth and flavor to your table. Make it tonight for a cozy family meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Course: Dinner, Side Dishes

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon Olive oil For sautéing vegetables.
• 1/4 Squash Seeds and skin removed, cut into cubes.
• to taste Kosher salt For seasoning vegetables.
• 1/2 Kale Bunch, thinly sliced.
• 4-5 Shiitake mushrooms Thinly sliced.
• 1 1/2 cups Shredded mozzarella For topping.
• 3 tablespoons Heavy cream For base layer.
• to taste Freshly ground pepper For seasoning.
• to garnish Crushed red pepper Optional, for heat.
• 1 1/2 cups All-purpose flour For the dough.
• 1 teaspoon Kosher salt For the dough.
• 1 teaspoon Brown sugar For the dough.
• 1 teaspoon Fleischmann’s® RapidRise® Yeast For the dough to rise.
• 1/2 cup + 1 tablespoon Warm water For activating the yeast.
• 1 teaspoon Olive oil For brushing the crust.

Equipment

• Oven
• Peeler
• Baking Sheet
• Skillet
• Mixing Bowl
• Chef's Knife

Method

 

1. Start by preheating your oven to 475 degrees F. If your oven has a limit of 450 degrees F, don’t worry; it will still work fine! Place a pizza stone or baking steel in the oven and let it preheat for about twenty minutes. This ensures the crust gets that perfect crispy texture.
2. While the oven is heating, let’s prepare our veggies. In a medium skillet set over medium heat, pour in some olive oil. Once the oil is warm, add the cubed squash and sprinkle with a bit of Kosher salt. Cook for about five to seven minutes until the squash is tender when pierced with a fork. Transfer to a bowl and set aside.
3. Next, add another teaspoon of olive oil to the skillet. Toss in the kale along with some freshly ground pepper and a pinch of Kosher salt. Cook for two to three minutes until the kale wilts and turns bright green. Once done, transfer it to the bowl with the squash.
4. For the next veggie, repeat the process with the shiitake mushrooms. Cook them for about five minutes, adding more olive oil if needed. Set these aside with your other vegetables.
5. Now it’s time to make the pizza dough! In a bowl of a stand mixer with a dough hook, combine the all-purpose flour, Kosher salt, brown sugar, and Fleischmann’s® RapidRise® Yeast. Mix those dry ingredients until well combined.
6. Pour in the warm water and turn the mixer to medium speed. The dough will transform from shaggy to a cohesive ball within a couple of minutes. If kneading by hand, you’ll need to work it for about five minutes until it’s smooth and elastic.
7. After kneading, remove the dough and shape it into a ball. Dust your countertop with a bit of flour and place the dough ball on top, dusting it lightly with more flour. Let it rise for ten minutes; this helps create a fluffy crust.
8. Once the dough has rested, roll it out until it’s evenly shaped, approximately a ten-inch round. If you don’t have a pizza peel, you can easily use the bottom of a clean baking sheet. Dust it with cornmeal or corn flour to prevent sticking.
9. Now, let’s assemble our pizza! Spread a thin layer of heavy cream over the rolled-out dough. Then, sprinkle an even layer of shredded mozzarella on top. Add a few rounds of freshly ground pepper and a pinch of Kosher salt.
10. Carefully place the prepared squash, kale, and shiitake mushrooms on top of the cheese. Finally, brush the edges of the pizza crust with olive oil for a golden finish.
11. Using the baking sheet like a pizza peel, swiftly slide the pizza onto the preheated baking steel or pizza stone. Bake for ten to twelve minutes, or until the edges of the crust are lightly golden brown.
12. Once cooked, remove the pizza from the oven. Sprinkle the top with crushed red pepper if you like a bit of heat. Slice and serve while warm!

Notes

• Storage: Leftovers can be stored in the fridge for up to three days, reheating well in the oven.
• Freezing: This pizza freezes well; just wrap it tightly and store for up to two months.
• Pairing: Consider pairing with a fresh salad or soup for a complete meal.
• Variations: Feel free to experiment with different toppings based on seasonal veggies!

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!