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Fall Harvest Veggie Pizza

Blogger Stephanie Wise of Girl versus Dough shares a recipe for veggie pizza. This homemade pizza combines all the flavors of fall into one delicious, meat-free pizza. Learn to make this recipe with our how-to article.

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  • Prep Time 35 min
  • Total Time 1 hr 45 min
  • Servings 8

Ingredients

1
acorn squash, peeled, seeded and cubed
Olive oil
1/2
red onion, thinly sliced
1
can (13.8 oz) Pillsbury™ refrigerated classic 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 Meanwhile, in 10-inch skillet, heat small amount of oil over medium heat. Add onion; cook just until caramelized. Set aside.
  • 3 Remove squash from oven; increase oven temperature to temperature called for on pizza crust can. With fork, coarsely mash squash; set aside.
  • 4 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.
  • 5 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.
  • 6 Top pizza with arugula or, if desired, arugula tossed with a splash of lemon juice, salt and pepper to taste.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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