Description
A delicious pizza topped with a variety of roasted fall vegetables, perfect for celebrating the flavors of autumn.
Ingredients
Scale
- 1 pizza dough
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 red onion, sliced
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the butternut squash, Brussels sprouts, red onion, and mushrooms with olive oil, salt, pepper, and thyme.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
- While the vegetables are roasting, roll out the pizza dough on a floured surface to your desired thickness.
- Transfer the rolled-out dough to a pizza stone or baking sheet.
- Once the vegetables are done, spread them evenly over the pizza dough.
- Sprinkle mozzarella and Parmesan cheese on top of the vegetables.
- Bake the pizza in the preheated oven for 15-20 minutes, or until the crust is golden and the cheese is bubbly.
- Remove from the oven and let cool for a few minutes before slicing.
- Garnish with fresh basil before serving.
Notes
- Feel free to substitute any of the vegetables with your favorites.
- This pizza can be made vegan by using dairy-free cheese.
- For a spicier kick, add red pepper flakes before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Roasted Fall Vegetable Pizza, Autumn Pizza, Vegetarian Pizza