• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Twitter
You are here: Home / Main Course Recipes / Autumn Harvest Pizza

Autumn Harvest Pizza

October 7, 2015 By Spices in My DNA 1 Comment

  • Facebook
  • Twitter
  • Pinterest71
Jump to Recipe Print Recipe

IMG_3997
This pizza absolutely SCREAMS fall. I can’t express my love for this season and this pizza. There is something so nostalgic about this time of year. I always loved it as a kid and still do to this day. My mom would always be cooking soups, stews, and fresh bread, and I’d come home from school to those aromas. We’d go pumpkin and apple picking, and drink apple cider in abundance. My birthday is November 1st, the day after Halloween, so fall has always been a fun season full of memories, love, and delicious food. I could go on and on. But I’ll spare you for the sake of sharing this insane pizza recipe 🙂

IMG_3931
It starts with my fave homemade dough. So worth it.
IMG_3939
Another seasonal favorite. Give me all the butternut!
IMG_3950
Fontina? The creamiest meltiest cheese.
IMG_3955
Bacon. Self explanatory.
IMG_3965
Crispy fried sage for topping!
IMG_3988I was going to name this pizza: Spiced Butternut Squash Pizza with Bacon, Sauteéd Spinach, Maple Caramelized Onions, Fontina, Balsamic Glaze, and Crispy Fried Sage, but I thought that may be a bit overwhelming 🙂

Print

Autumn Harvest Pizza

Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 2 -4
Author Molly (SpicesinMyDNA)

Ingredients

  • For the dough:
  • 1 packet active dry yeast
  • 1 c. warm water
  • 2 tsp. honey
  • 1 1/2 c. all purpose flour
  • 1 c. whole wheat flour
  • 2 tsp. sea salt
  • 2 T. olive oil
  • For the pizza:
  • 1 medium butternut squash, peeled and cubed into 1/2'' chunks
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • pinch of cloves
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 large red onion, thinly sliced
  • 1 T. pure maple syrup
  • 2 oz. fresh spinach
  • 2 cloves garlic, minced
  • 6 oz. bacon, cooked and crumbled
  • 8 oz. fontina cheese, freshly grated
  • 2 oz. parmesan cheese, freshly grated
  • 2 T. butter
  • 8-10 sage leaves
  • coarsely ground cornmeal
  • salt and pepper
  • olive oil
  • balsamic glaze for finishing (optional)

Instructions

  1. Begin by making the dough. Pour packet of yeast into a large bowl and add 1 cup of warm water as well as the honey. Let sit for 10 minutes or so or until a bubbly foam forms at the top. Then, add both flours, the sea salt, and olive oil, and stir to combine with a wooden spoon.
  2. Then, take the dough out of the bowl onto a lightly floured surface, and knead for 5 to 6 minutes, until it is thoroughly combined and develops an elasticity.
  3. Rub the inside of the bowl with a tablespoon or so of olive oil, and place the dough ball in the bowl, then rub a bit more olive oil on the top. Let sit in bowl, covered with a dish towel for 1-1 1/2 hours to rise. Dough should double in size after this time.
  4. While waiting for the dough to rise, you can roast the squash and prepare all the toppings. Preheat oven to 425℉. Add the butternut to a large baking sheet and drizzle with a little olive oil. Sprinkle on the cinnamon, clove, allspice, nutmeg, salt, and pepper and toss. Roast for 20 minutes or until lightly golden and soft, tossing once during cooking.
  5. While squash is roasting, make the caramelized onions. Preheat large skillet to medium/high heat and add 2 T. olive oil. Add onions and a pinch of salt and pepper and cook, stirring frequently for 20 minutes or so, until golden and caramelized. When they look about done, add the maple syrup and cook for 30 seconds to a minute, and remove from heat. Set aside in a separate bowl.
  6. Use the same skillet to make the spinach. Quickly add another drizzle of olive oil and the garlic. Add the spinach and cook for a minute, until wilted. Set aside.
  7. Lastly, make the sage. In a small skillet or saucepan, melt the butter over medium/high heat. Once it starts to sizzle, add the sage leaves and cook for a minute or so per side until slightly golden. Drain on paper towels.
  8. Once dough has risen, raise oven temp to 450℉. Roll out the dough until it is about 1/4 inch thick, to fit the shape of your baking sheet or stone.
  9. Sprinkle the cornmeal (maybe 1/2 T.) onto a large baking skeet or pizza stone, to ensure the dough wont stick and for extra crispiness. I also give the baking sheet a little spray of cooking spray. I do this to all of my pizzas, it’s a great trick!
  10. Put rolled dough on baking sheet. Top with half of the fontina, then the onions, then the sauteéd spinach, then the butternut squash, the bacon, the remaining fontina, and the parm. Bake for 15 minutes or until golden and bubbly, and finish with balsamic glaze if using, and top with fried sage leaves. Devour!

Recipe Notes

I know this seems like it has a lot of components, and it kind of does, but each one works together so perfectly and it is SO worth it. It helps to prep all the toppings ahead of time, or while the dough is rising.

Trader Joe's has a good fresh pizza dough in the refrigerator section if you're not into making your own!

 
IMG_3982
SO much love for this.

Related Posts:

  • Overhead shot of slices of cream cheese filled pumpkin bread
    Cream Cheese Filled Pumpkin Bread with Chai Sugar
  • Overhead shot of a pepperoni pizza with basil leaves and a honey dipper in the top left corner
    Pepperoni Pizza with Hot Honey, Ricotta, Olives, and Basil
  • Overhead shot of a plate of pumpkin bites dipped in brown butter glaze
    Pumpkin Bites with Brown Butter Glaze

Filed Under: Main Course Recipes, Pizza

Previous Post: « “BLT” Salmon Burgers with Bacon + Spicy Tomato Jam + Avocado Cream
Next Post: Green Chile Turkey Quinoa Chili »

Reader Interactions

Trackbacks

  1. Fall Harvest Salad with Roasted Butternut and Maple Dijon Vinaigrette says:
    October 7, 2019 at 6:52 am

    […] if you’re looking for more recipes with fried sage, I’ve got you covered. This autumn harvest pizza and this autumn loaded guac are INCREDIBLE. That pizza might be my favorite thing I’ve ever […]

    Reply

Leave a ReplyCancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Chicken Caesar Wrap
  • Lemon Pistachio Cheesecake Bars
  • Salmon Sushi Bowls
  • Strawberries and Cream Blondies
  • Crunchy Quinoa Salad with Peanut Lime Dressing

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...