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Fall Harvest Veggie Pizza

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  • Prep 35 min
  • Total 1 hr 45 min
  • Servings 8
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Harvest a bounty of flavors in this hearty recipe, made easy with Pillsbury refrigerated classic pizza crust.
By Stephanie Wise
Updated Oct 7, 2011
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  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Roasted rutabaga or butternut squash works well in place of the acorn squash, if you can’t find it at your local grocery store.
  • tip 2
    Not a fan of gorgonzola? Swap it out for crumbled blue or feta cheese or shredded mozzarella cheese.


Nutrition Facts are not available for this recipe
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