MENU
  • Pinterest
    2
  • Print
    10
  • Save
    195
  • Facebook
    1
  • Email
    4

Fall Harvest Veggie Pizza

  • Prep 35 min
  • Total 1 hr 45 min
  • Servings 8

Harvest a bounty of flavors in this hearty recipe, made easy with Pillsbury refrigerated classic pizza crust. MORE + LESS -

Girl Versus Dough
October 7, 2011

Ingredients

1
acorn squash, peeled, seeded and cubed
Olive oil
1/2
red onion, thinly sliced
1
can (13.8 oz) Pillsbury™ refrigerated classic 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

Steps

Hide Images
  • 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. Add onion; cook just until caramelized. Set aside.
  • 3
    Remove squash from oven; increase oven temperature to temperature called for on pizza crust can. With fork, coarsely mash squash; set aside.
  • 4
    On 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.
  • 5
    Top 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.
  • 6
    Top pizza with arugula or, if desired, arugula tossed with a splash of lemon juice, salt and pepper to taste.

Expert Tips

  • Roasted rutabaga or butternut squash works well in place of the acorn squash, if you can’t find it at your local grocery store.
  • Not a fan of gorgonzola? Swap it out for crumbled blue or feta cheese or shredded mozzarella cheese.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

Comment