Autumn Vegetable Pizza is a delicious and comforting dish that perfectly captures the flavors of the fall season. With a crunchy crust topped with vibrant seasonal vegetables, this pizza is both savory and satisfying. Whether you’re looking for a light dinner or a fun appetizer, this recipe is perfect for any occasion. The blend of roasted vegetables brings out rich flavors that will warm you up on cooler days.
Simple and Healthy Ingredients
The ingredients for Autumn Vegetable Pizza are simple, healthy, and easy to find. You’ll need a pizza crust, some olive oil, garlic, and an assortment of vegetables like squash, bell peppers, and onions. These ingredients not only taste great, but they also provide a nutritious meal that you can feel good about eating. The sweetness of the roasted vegetables pairs beautifully with the savory cheese, making every bite full of flavor.
Easy to Prepare
Making this pizza is easier than you might think. You can quickly assemble the crust and toppings, then let the oven do the work. Roasting the vegetables beforehand enhances their natural sweetness, making them the star of this dish. It’s the kind of recipe that lets you enjoy a homemade pizza without the stress of complicated steps or lengthy preparation.
Perfect for Fall Gatherings
Autumn Vegetable Pizza is a great choice for fall get-togethers with friends and family. Its warm, inviting flavors will please everyone, and it’s a great way to use up extra vegetables from the harvest season. Whether you’re hosting a cozy dinner or preparing snacks for a party, this pizza will be a hit every time.
Table of Contents
Chef’s Notes- Autumn Vegetable Pizza
- Prepping the Squash: Use a sturdy cutting board and stabilize the butternut squash to prevent slipping while making slits. This ensures safety and ease during prep.
- Microwave Placement: Place the squash in the center of the microwave to allow for even heat distribution.
- Checking Doneness: Use a fork or skewer to test the squash’s softness after the initial cooking time, ensuring it is tender but not overly mushy.
- Avoid Overcooking: Over-microwaving can cause the squash to dry out. Stop cooking once the flesh is easily pierced with a knife or fork.
- Flavor Boost: Add seasoning immediately after slicing or dicing the squash while it’s still warm. This helps the flavors absorb better.
Autumn Vegetable Pizza
4
pizzas25
minutes10
minutes269
kcal35
minutesExperience the cozy flavors of fall with this easy Autumn Vegetable Pizza! Bursting with thinly sliced butternut squash, caramelized onions, savory sage, and tender Swiss chard, all topped with creamy burrata cheese and a hint of nutmeg. Perfect for a comforting dinner or impressing guests, this customizable pizza combines seasonal vegetables with rich, cheesy goodness on a crispy crust. Whether you’re a seasoned cook or a kitchen novice, you’ll love how simple and delicious this recipe is. Dive into the ultimate fall-inspired meal that’s both healthy and indulgent. Let’s make pizza night unforgettable!
Ingredients
- Dough Base
8 ounces store-bought or homemade sourdough pizza base
2 tablespoons olive oil for brushing
- Vegetables
1 small butternut squash peeled and julienned
1/2 medium red onion thinly sliced
1 bunch Swiss chard stems removed and leaves sliced into strips (about 2 cups)
4 cloves garlic minced
- Herbs Seasonings
10 fresh sage leaves divided (5 left whole, chopped remaining)
Salt to taste
Freshly ground black pepper
A pinch of nutmeg
- Cheese
1 large ball burrata cheese or substitute with ricotta and mozzarella
3 tablespoons grated pecorino cheese
- Alternative Ingredients:
Burrata Cheese: Substitute with a combination of ricotta and mozzarella for a similar creamy texture.
Pizza Dough: Use a gluten-free pizza crust to make the recipe gluten-free.
Swiss Chard: Replace with spinach or kale for different leafy greens.
Butternut Squash: Opt for other winter squashes like acorn or delicata squash if preferred.
Olive Oil: Swap with avocado oil for a different flavor profile.
Pecorino Cheese: Replace with Parmesan cheese if pecorino is unavailable.
Fresh Sage: Use dried sage leaves if fresh is not available adjusting the quantity accordingly.
Burrata Substitutes for Vegan Option: Use plant-based cheese alternatives to make the recipe vegan-friendly.
Directions
- Preheating and Preparing the Dough: Preheat your oven to 475-500°F to ensure it’s hot enough for a crispy crust. Remove the pizza dough from the refrigerator and let it sit on a floured parchment paper or baking sheet to relax, which makes stretching easier. Using rice flour can help prevent the dough from sticking during preparation.
- Caramelizing the Onions: In a cast iron skillet, heat a tablespoon of olive oil over medium-low heat. Add the thinly sliced red onion and sauté until they become tender, fragrant, and beautifully caramelized, stirring occasionally (15 minutes). Season with salt and pepper to taste, then set the onions aside to enhance their sweetness.
- Preparing the Butternut Squash: Peel half of the butternut squash and use a vegetable peeler to create thin ribbons, aiming for about one cup of ribbons for the pizza (10 minutes). Place the squash ribbons in a mixing bowl with five whole sage leaves, then drizzle with olive oil and season with salt and pepper, tossing to combine evenly.
- Sautéing Garlic and Swiss Chard: In the same skillet, add a little more olive oil and sauté the minced garlic until fragrant. Add the remaining chopped sage leaves and cook for another 30 seconds before adding the thinly sliced Swiss chard. Stir continuously over low heat until the chard wilts, adding a splash of water if the mixture seems dry. Season with salt and pepper, then set aside.
- Assembling the Pizza: Stretch or roll out the pizza dough as thinly as possible, leaving the edges slightly thicker for the crus. Brush the entire surface and edges with olive oil for added flavor and crispiness. Drain the burrata cheese and cut it in half, scooping out the creamy center to spread over the dough base. Sprinkle a generous pinch of nutmeg, along with salt and pepper, and half of the grated pecorino cheese evenly over the spread.
- Adding Toppings and Baking: Scatter the wilted Swiss chard mixture and caramelized onions over the pizza base. Arrange the seasoned butternut squash ribbons evenly, leaving some on the edges for aesthetic appeal. Sprinkle the remaining pecorino cheese on top and break the outer shell of the burrata, nestling pieces into the pizza where desired. Transfer the assembled pizza to a baking sheet and bake in the preheated oven until the crust is golden and bubbly, approximately 7-8 minutes. Ensure the center reaches around 195-200°F for perfect doneness.
- Serving: Once baked, remove the pizza from the oven, let it cool for a minute, then slice into desired portions and enjoy! For an optional touch, drizzle with balsamic glaze or add fresh arugula on top before serving.
Equipment
- Cast Iron Skillet
- vegetable peeler
- chef’s knife
- Mixing bowls
- measuring cups and spoons
- Baking sheet
Nutrition Facts
- Calories: 269kcal
- Fat: 20.1g
- Saturated Fat: 8g
- Cholesterol: 39.6mg
- Sodium: 900.4mg
- Potassium: 400mg
- Carbohydrates: 31g
- Fiber: 2.1g
- Sugar: 2.9g
- Protein: 15g
- Vitamin A: 1500IU
- Vitamin C: 20mg
- Calcium: 200mg
- Iron: 3mg
FAQ- Autumn Vegetable Pizza
Can I make this pizza gluten-free?
Yes! Simply swap out the pizza dough for a gluten-free crust, and you’re good to go.
Can I make this pizza ahead of time?
Yes, you can prepare the toppings (like caramelized onions and sautéed chard) a day in advance. Store them separately in the fridge, and assemble the pizza just before baking.
What can I use instead of Swiss chard?
You can substitute Swiss chard with spinach, kale, or even arugula for a different flavor and texture.
Is there a dairy-free option for this pizza?
Absolutely! To make this pizza dairy-free, use plant-based cheeses such as cashew cheese or vegan mozzarella. Ensure the pizza dough is also dairy-free.
How do I store leftovers?
Store leftover pizza in an airtight container in the fridge for up to 2 days. You can also freeze it for up to 1 month. Just reheat in the oven to maintain the crispiness.
