Fall Harvest Pizza

Jul 20, 2019

Yields8 Servings
DifficultyIntermediatePrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
 2 cups butternut squash, peeled, de-seeded, and chopped
 1 green apple, peeled, de-seeded, and chopped
 1 small onion (or 1/2 a large), chopped
 6 cloves of garlic, sliced
 1 tbsp olive oil
 ½ tsp salt
 ½ tsp ground black pepper
 ¼ tsp red pepper flakes
 1 lb whole wheat pizza dough
 2 tsp olive oil (for brushing)
 1 tbsp fresh oregano leaves (about 1/8 an oz.)
 1 tbsp fresh thyme leaves (about 1/8 an oz.)
 1 cup low-fat mozzarella cheese, shredded
 ½ cup low-fat ricotta
Method
1

Preheat oven to 500 degrees.

2

Peel, de-seed and chop apple; chop onion; chop squash; thinly slice garlic.

3

Place apple, onion, squash and garlic in a large bowl. Mix with 1 tablespoon olive oil, salt, pepper and red pepper flakes.

4

Spread fruit/veggie mixture evenly on a parchment lined baking sheet.

5

Roast for 10 minutes, stirring halfway through.

6

While veggies roast, lightly spray a baking sheet with cooking spray. Press pizza dough out on the baking sheet. Continue to press dough until it reaches all corners of the sheet.

7

Brush 2 teaspoons olive oil on top of pizza dough using a basting brush.

8

Spread roasted veggies evenly across the crust, then add ricotta in 1 tsp dollops all over pizza.

9

Top with thyme and oregano leaves, then mozzarella cheese.

10

Bake pizza for 8-10 minutes until cheese is melted, golden brown, bubbly, and looking delicious!

11

Enjoy!

Nutrition Facts

Serving Size 1 slice

Servings 8

Amount Per Serving
Calories 244
% Daily Value *
Total Fat 7.8g12%
Saturated Fat 2.4g12%
Trans Fat .1g
Cholesterol 11.8mg4%
Sodium 500.2mg21%
Potassium 200mg6%
Total Carbohydrate 34.3g12%
Dietary Fiber 3.4g14%
Sugars 4.5g
Protein 9g18%
Calcium 17%
Iron 8%
Vitamin D 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 2 cups butternut squash, peeled, de-seeded, and chopped
 1 green apple, peeled, de-seeded, and chopped
 1 small onion (or 1/2 a large), chopped
 6 cloves of garlic, sliced
 1 tbsp olive oil
 ½ tsp salt
 ½ tsp ground black pepper
 ¼ tsp red pepper flakes
 1 lb whole wheat pizza dough
 2 tsp olive oil (for brushing)
 1 tbsp fresh oregano leaves (about 1/8 an oz.)
 1 tbsp fresh thyme leaves (about 1/8 an oz.)
 1 cup low-fat mozzarella cheese, shredded
 ½ cup low-fat ricotta

Directions

1

Preheat oven to 500 degrees.

2

Peel, de-seed and chop apple; chop onion; chop squash; thinly slice garlic.

3

Place apple, onion, squash and garlic in a large bowl. Mix with 1 tablespoon olive oil, salt, pepper and red pepper flakes.

4

Spread fruit/veggie mixture evenly on a parchment lined baking sheet.

5

Roast for 10 minutes, stirring halfway through.

6

While veggies roast, lightly spray a baking sheet with cooking spray. Press pizza dough out on the baking sheet. Continue to press dough until it reaches all corners of the sheet.

7

Brush 2 teaspoons olive oil on top of pizza dough using a basting brush.

8

Spread roasted veggies evenly across the crust, then add ricotta in 1 tsp dollops all over pizza.

9

Top with thyme and oregano leaves, then mozzarella cheese.

10

Bake pizza for 8-10 minutes until cheese is melted, golden brown, bubbly, and looking delicious!

11

Enjoy!

Fall Harvest Pizza
IngredientsDirections