Autumn Harvest Pizza features roasted vegetables; butternut squash, carrots and garlic, buttery cheese, kale and pancetta to give you the best of fall in a fabulously delicious pizza!
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Sometimes I make food that literally blows my mind. This Autumn Harvest pizza is one of those recipes.
From the first bite, I was transformed to the scene in “When Harry Met Sally” and she’s screaming, “Yes, Yes, Yes!”
Autumn Harvest pizza is packed full of garlic flavor, it’s nutty and buttery from Stella® cheeses and the roasted vegetables and crispy kale are the “icing on the cake.”
I immediately inhaled one piece and quickly went back for a second. It’s everything you would want in a Fall pizza and so much more!
I love cheese. Ever since I was a little girl, I have loved cheese. I inherited that from my dad. I was a 5-year-old kid eating blue cheese straight off the wedge.
There isn’t a cheese I don’t like, although I have never tried “The World’s Stinkiest Cheese,” the Limburger, but who knows, maybe I’d like that too.
One of my very favorite cheeses is Fontina. It’s a wonderful melting cheese that’s sweet and buttery and works beautifully in this pizza.
I started by roasting some butternut squash, colorful carrots and garlic, mixed garlic with ricotta cheese and spread that onto the pizza crust. Then topped the crust with Stella® asiago cheese, which added a nutty characteristic to the pizza.
Then I topped the pizza with the roasted vegetables and an additional sprinkling of asiago cheese before baking in the oven for 15 minutes.
One bite of this Autumn Harvest Pizza and I was in heaven. From the garlicky crust to the crispy kale, everything is pure perfection on this pie.
All I can say of this beauty is, make her today. Get yourself store-bought pizza dough, roast up some delicious fall vegetables and dig in!
Autumn Harvest Pizza
Autumn Harvest Pizza features roasted vegetables; butternut squash, carrots and garlic, buttery cheese, kale and pancetta to give you the best of fall in a fabulously delicious pizza!
Ingredients
- 1 container (2oz) frozen pizza dough
- 1 cup butternut squash, cubed
- 1- bunch rainbow carrots, tops cut off
- 1 head garlic
- 3 tablespoons olive oil, divided
- 4 ounces pancetta, diced
- 1 cup kale
- salt and pepper
- 1/2 cup Low-fat Ricotta Cheese
- 1/2 cup + 2 tablespoons Stella© Asiago Medium Grated Cheese
- 3 ounces Stella© Fontina cheese
Instructions
- Preheat oven to 450 degrees.
- Place garlic bulb onto foil. Cut off the top and drizzle with 1 tablespoon olive oil. Wrap up tightly into foil and place onto a sheet pan lined with parchment paper or a Silpat.
- Place butternut squash and carrots onto sheet pan with garlic and drizzle with 1 tablespoon olive oil on top. Season with salt and pepper and stir to evenly coat. Roast in oven for 40 minutes.
- Crisp pancetta in a pan and place onto paper towel lined plate.
- Toss kale with remaining olive oil and salt and pepper.
- Roll out pizza dough onto pizza stone or pan and prick all over with a fork.
- When garlic is cool enough to touch, remove cloves and place into a bowl with ricotta cheese. Stir to combine. Spread ricotta garlic mixture onto pizza crust.
- Top pizza crust with asiago, fontina, kale, carrots, butternut squash, pancetta and an extra sprinkling of asiago cheese
- Bake in oven for 12-15 minutes or until golden brown and crust is cooked on the bottom.
- Slice into 8 slices and enjoy!
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Nutrition Information:
Yield: 8 Serving Size: 1 servingAmount Per Serving: Calories: 300Total Fat: 14gSaturated Fat: 6gCholesterol: 33mgSodium: 507mgCarbohydrates: 29gFiber: 2gSugar: 3gProtein: 13g
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[…] Love pizza? Try this Fall inspired pizza! […]