Fall Harvest Veggie Pizza
Stephanie Wise
Updated Oct 7, 2011
Harvest a bounty of flavors in this hearty recipe, made easy with Pillsbury refrigerated classic pizza crust.
Fall Harvest Veggie Pizza
- Prep Time 35 min
- Total 1 hr 45 min
- Servings 8
- Ingredients 8
Ingredients
- 1 acorn squash, peeled, seeded and cubed
- Olive oil
- 1/2 red onion, thinly sliced
- 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
- 1/2 tart apple (such as Granny Smith or McIntosh)
- 1 cup shredded white Cheddar cheese (4 oz)
- 1 cup crumbled gorgonzola cheese (4 oz)
- 1 large handful arugula, if desired
Instructions
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Step1Heat 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.
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Step2Meanwhile, in 10-inch skillet, heat small amount of oil over medium heat. Add onion; cook just until caramelized. Set aside.
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Step3Remove squash from oven; increase oven temperature to temperature called for on pizza crust can. With fork, coarsely mash squash; set aside.
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Step4On lightly floured pizza stone or cookie sheet, unroll pizza crust; press into 12-inch round. Bake 5 minutes. Meanwhile, core and thinly slice apple; set aside.
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Step5Top partially baked crust with mashed squash, 3/4 cup of the Cheddar cheese, the apple, onion, gorgonzola cheese and remaining Cheddar cheese. Bake 15 to 20 minutes longer or until crust is golden brown. Cool 10 minutes.
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Step6Top pizza with arugula or, if desired, arugula tossed with a splash of lemon juice, salt and pepper to taste.
Nutrition
Nutrition Facts are not available for this recipe
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