Fall Harvest Veggie Pizza Food
FALL HARVEST VEGGIE PIZZA
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
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
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- Preheat your oven to 475 degrees F. Some ovens willonly go to 450 degrees F and that’s ok! Place a pizza stone or baking steel inthe oven. I like to allow mine to preheat for about 20 minutes. Ideally,it’s much longer but it’s a weeknight!
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- To the bowl of a stand-up mixer with the dough hook (you could also do this in a large bowl and knead the dough by hand), add the flour, salt, brown sugar and Fleischmann’s® RapidRise® Yeast. Mix the dry ingredients together until everything is thoroughly combined. Next, pour in the water and turn the machine to medium speed. The dough will go from shaggy to a cohesive ball. Knead on medium speed for 2 minutes, until the dough is smooth. If you’re doing this by hand, you’ll need to knead the dough for about 5 minutes.
- Roll out the pizza dough until it’s in an even layer (about a 10-inch round). I don’t have a pizza peel; as a solution, I like to use the bottom of a clean baking sheet. Dust the bottom of the baking sheet liberally with cornmeal or corn flour. Place the pizza dough atop the bottom of the baking sheet and then assemble.
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