Fall Harvest Veggie Pizza

Health score
4%
Fall Harvest Veggie Pizza
105 min.
8
274kcal

Suggestions


As the leaves begin to change and the air turns crisp, there's no better way to celebrate the flavors of fall than with a delicious Fall Harvest Veggie Pizza. This delightful dish combines the earthy sweetness of roasted acorn squash with the tangy bite of gorgonzola cheese, creating a symphony of flavors that will warm your heart and satisfy your taste buds.

Imagine biting into a perfectly baked crust, topped with a vibrant medley of seasonal ingredients. The caramelized red onion adds a rich depth, while the tart apple slices provide a refreshing contrast that elevates each bite. With a generous sprinkle of white Cheddar cheese, this pizza is not only visually appealing but also a comforting treat that brings the essence of autumn right to your table.

Whether you're hosting a cozy gathering with friends or simply indulging in a quiet night at home, this pizza is the perfect starter or snack. It's easy to prepare and can be ready in just over an hour, making it a fantastic option for busy weeknights or leisurely weekends. Plus, the addition of fresh arugula on top adds a peppery finish that brightens the dish, making it a feast for both the eyes and the palate.

So, roll up your sleeves and get ready to create a culinary masterpiece that captures the spirit of the season. Your taste buds will thank you!

Ingredients

  •  acorn squash cubed peeled seeded
  • serving olive oil 
  • 0.5  onion red thinly sliced
  • 13.8 oz pizza dough refrigerated canned
  • 0.5  baking apples are apples that have a sweet-tart balance and hold their shape when (such as Granny Smith or McIntosh)
  • oz cheddar cheese shredded white
  • oz gorgonzola crumbled
  • large handful arugula 

Equipment

  • frying pan
  • baking sheet
  • oven
  • baking pan
  • pizza stone

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.
  3. Add onion; cook just until caramelized. Set aside.
  4. Remove squash from oven; increase oven temperature to temperature called for on pizza crust can. With fork, coarsely mash squash; set aside.
  5. On lightly floured pizza stone or cookie sheet, unroll pizza crust; press into 12-inch round.
  6. Bake 5 minutes. Meanwhile, core and thinly slice apple; set aside.
  7. Top partially baked crust with mashed squash, 3/4 cup of the Cheddar cheese, the apple, onion, gorgonzola cheese and remaining Cheddar cheese.
  8. Bake 15 to 20 minutes longer or until crust is golden brown. Cool 10 minutes.
  9. Top pizza with arugula or, if desired, arugula tossed with a splash of lemon juice, salt and pepper to taste.

Nutrition Facts

Calories274kcal
Protein15.25%
Fat39.27%
Carbs45.48%

Properties

Glycemic Index
18.13
Glycemic Load
0.76
Inflammation Score
-5
Nutrition Score
6.8421739080678%

Flavonoids

Cyanidin
0.18mg
Catechin
0.15mg
Epigallocatechin
0.03mg
Epicatechin
0.86mg
Epigallocatechin 3-gallate
0.02mg
Luteolin
0.02mg
Isorhamnetin
0.45mg
Kaempferol
0.93mg
Quercetin
2.05mg

Nutrients percent of daily need

Calories:274.48kcal
13.72%
Fat:12.25g
18.85%
Saturated Fat:6.01g
37.56%
Carbohydrates:31.92g
10.64%
Net Carbohydrates:29.95g
10.89%
Sugar:4.68g
5.19%
Cholesterol:24.81mg
8.27%
Sodium:612mg
26.61%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.7g
21.4%
Calcium:199.12mg
19.91%
Phosphorus:143.72mg
14.37%
Vitamin A:513.51IU
10.27%
Iron:1.84mg
10.21%
Selenium:6.38µg
9.11%
Vitamin C:7.33mg
8.89%
Fiber:1.97g
7.89%
Vitamin B2:0.13mg
7.59%
Potassium:265.6mg
7.59%
Magnesium:26.76mg
6.69%
Zinc:1mg
6.64%
Vitamin B6:0.13mg
6.55%
Vitamin B1:0.09mg
5.99%
Manganese:0.11mg
5.68%
Vitamin B5:0.55mg
5.45%
Vitamin B12:0.32µg
5.39%
Folate:21.31µg
5.33%
Vitamin K:4.74µg
4.51%
Vitamin E:0.43mg
2.84%
Vitamin B3:0.56mg
2.78%
Copper:0.05mg
2.65%
Vitamin D:0.16µg
1.04%