Roasted Fall Vegetable Pizza Recipe

Introduction

Celebrate the flavors of autumn with this vibrant roasted fall vegetable pizza. Loaded with tender butternut squash, crispy Brussels sprouts, and melty cheese, it’s a comforting and delicious way to enjoy seasonal produce.

Ingredients

• 1 ball pizza dough (store-bought or homemade)
• 1 cup butternut squash, peeled and diced
• 1 cup Brussels sprouts, halved
• 1/2 red onion, thinly sliced
• 2 tbsp olive oil
• Salt, to taste
• Black pepper, to taste
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese (optional)
• 1 tsp fresh thyme or rosemary (chopped)
• 1/4 cup ricotta or goat cheese (optional, for dolloping)
• Balsamic glaze (optional, for drizzling)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: Toss the diced butternut squash, halved Brussels sprouts, and sliced red onion with olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet and roast for 20–25 minutes, stirring halfway through to ensure even cooking.
3. Step 3: On a floured surface, roll out the pizza dough to your preferred thickness. Transfer it carefully to a pizza stone or baking sheet.
4. Step 4: Lightly brush the dough with olive oil, then sprinkle shredded mozzarella cheese evenly over the surface.
5. Step 5: Arrange the roasted vegetables on top of the cheese. If desired, add dollops of ricotta or crumble goat cheese over the veggies.
6. Step 6: Sprinkle grated Parmesan cheese and fresh thyme or rosemary over the pizza.
7. Step 7: Bake in the preheated oven for 12–15 minutes, or until the crust is golden and the cheese is bubbly and melted.
8. Step 8: Remove the pizza from the oven and, if you like, drizzle with balsamic glaze. Slice and serve hot.

Tips & Variations

• Use a pizza stone for an extra crispy crust.
• Roast vegetables ahead of time to save prep on busy days.
• Substitute other fall vegetables such as sweet potato or mushrooms to vary the flavor.
• Add a pinch of crushed red pepper for a subtle spicy kick.
• Use vegan cheese alternatives for a plant-based version.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for about 8-10 minutes or until the crust is crisp and cheese melted again. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pizza gluten-free?

Yes, simply use a gluten-free pizza dough available at most stores or make your own gluten-free dough to suit your dietary needs.

Is it possible to prepare the vegetables in advance?

Absolutely! Roasting the vegetables a day ahead and storing them in the refrigerator can help reduce preparation time when you’re ready to assemble and bake the pizza.

Roasted Fall Vegetable Pizza Recipe

Print Recipe

★★★★★

4.4 from 85 reviews

A delicious Roasted Fall Vegetable Pizza featuring seasonal autumn vegetables like butternut squash, Brussels sprouts, and red onion, topped with mozzarella, Parmesan, and fresh herbs. This cozy pizza is perfect for autumn dinners, combining the sweetness of roasted vegetables with creamy cheese and a crispy crust.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings (2 slices each) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pizza Dough

• 1 ball pizza dough (store-bought or homemade)

Roasted Vegetables

• 1 cup butternut squash, peeled and diced
• 1 cup Brussels sprouts, halved
• 1/2 red onion, thinly sliced
• 2 tbsp olive oil
• Salt, to taste
• Black pepper, to taste

Cheeses and Toppings

• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese (optional)
• 1 tsp fresh thyme or rosemary, chopped
• 1/4 cup ricotta or goat cheese (optional, for dolloping)
• Balsamic glaze (optional, for drizzling)

Instructions

1. Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the diced butternut squash, halved Brussels sprouts, and thinly sliced red onion with olive oil, salt, and black pepper. Spread them evenly on the baking sheet and roast for 20–25 minutes, stirring halfway through to ensure even cooking.
2. Roll Out Dough: On a floured surface, roll out the pizza dough to your desired thickness. Transfer the dough carefully onto a pizza stone or a prepared baking sheet.
3. Assemble Pizza: Lightly brush the surface of the dough with olive oil to prevent sogginess. Sprinkle shredded mozzarella cheese evenly over the dough. Distribute the roasted vegetables on top, ensuring an even spread. If using, add dollops of ricotta or crumbles of goat cheese for extra creaminess.
4. Add Finishing Touches: Sprinkle grated Parmesan cheese over the pizza and scatter the chopped fresh thyme or rosemary evenly to infuse herbaceous flavor.
5. Bake the Pizza: Place the pizza in the oven and bake for 12–15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
6. Serve: Remove the pizza from the oven. If desired, drizzle with balsamic glaze for a sweet and tangy finish. Slice into portions and serve while hot to enjoy the perfect fall-inspired meal.

Notes

• Use a pizza stone for an extra crispy crust.
• Roast vegetables ahead of time to speed up prep.
• Substitute other fall vegetables like sweet potato or mushrooms as preferred.
• Add crushed red pepper flakes for a spicy kick.
• Use vegan cheese options for a fully plant-based version.

Keywords: Roasted Fall Vegetable Pizza, autumn pizza, butternut squash pizza, Brussels sprouts pizza, seasonal vegetable pizza, homemade pizza, fall recipes, cozy dinner, easy pizza recipe