Fall Harvest Pizza with Butternut Squash Crust

This fall-inspired pie blends the flavors and aromas of traditional pizza and seasonal veggies – filling your house with all the cozy, smell-good feels! Layered atop a soft butternut squash crust is a tantalizing mix of mildly spicy olive oil, mild cheddar cheese, kale, apples, roasted butternut squash and sweet potatoes. It’s just too delicious not to try and it’s bursting with savory taste. This pie is also a great vegetarian option for the entire family.

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Fall Harvest Pizza with Butternut Squash Crust

Prep Time 15 minutes

Cook Time 25 minutes

Servings 8

Calories 333 kcal

Ingredients

Crust

• 1-3/4 cup organic all-purpose flour
• 1 cup organic artisan bread flour
• 1 cup mashed cooked butternut squash
• 1 cup warm fresh water
• 1 Tbsp. honey
• 1 packet rapid-rise or instant yeast or 2-1/4 teaspoons
• 1 Tbsp. extra-virgin olive oil
• 1/4 tsp sea salt
• 1 tsp. garlic powder
• 1 tsp. dried thyme
• 1 tsp. dried oregano

Toppings

• 2 cups cubed roasted butternut squash
• 1 cup cubed roasted sweet potatoes
• 1 medium Granny smith apple, peeled & thinly sliced
• 2 cups kale, roughly chopped
• 2 cups grated mild cheddar cheese
• 1/4 cup extra-virgin olive oil
• 1 tsp. chili powder
• 1/4 tsp. cinnamon
• Sea salt & black pepper, to taste
• 1/2 tsp. cumin
• 1 tsp. dried parsley

Instructions

Crust

1. In bowl of an electric mixer (with dough hook attachment), mix warm water, honey, olive oil, yeast, garlic powder, oregano, thyme and sea salt (use whisk, if needed, to fully combine). Let is sit for at least 5 minutes, until yeast begins to activate and foam.
2. Add butternut squash puree and whisk until well combined.
3. On low speed, slowly add flour until fully incorporated and soft dough forms. Note: If dough is too sticky, add 1/2 cup of additional flour at a time.
4. Increase speed to medium-high and knead dough for about 5 minutes in mixer.
5. Transfer dough to floured surface and slightly roll out sough until it’s flat enough to form a flat circle the rest of the way with your hands, about 11 inches in diameter.
6. In small bowl, mix olive oil, chili powder, cinnamon, salt, black pepper, cumin and parsley.
7. Place dough on one end of the pizza pan, evenly press it, and flatten it out to fit the entire pan. Gently, use fingers to stretch dough until pan is fully covered. Gently pinch the edges of the dough together to form the crust.
8. Lightly brush pizza with olive oil mixture.

Pizza

1. Preheat oven to 450 degrees F.
2. Sprinkle on cheese, then the remaining ingredients (cubed butternut squash, roasted sweet potato, kale and apples). Lastly, lightly brush the tops of the crust with 1 Tablespoon olive oil to ensure that it becomes a nice golden brown.
3. Gently transfer pizza to oven and bake for 20-25 minutes or so, until cheese melts (and becomes bubbly) and the crust is puffed and golden brown.
4. Once done, allow pizza to rest/cool for about 5 minutes before slicing and serving.

Recipe Notes

Order the ingredients to make this recipe at Vitacost.com.

Nutrition Facts

Fall Harvest Pizza with Butternut Squash Crust

Amount Per Serving (1 g)

Calories 333 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 7g35%

Cholesterol 30mg10%

Sodium 281mg12%

Potassium 438mg13%

Carbohydrates 33g11%

Fiber 4g16%

Sugar 6g7%

Protein 11g22%

Vitamin A 10137IU203%

Vitamin C 34mg41%

Calcium 295mg30%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.