Meals I Can Make: Fall Harvest Pizza
We love a good pizza recipe, and this one is particularly great because it is totally customizable to YOU! Crust wise- you can go with any dough you like, or a premade Cauliflower or Gluten-Free option if that's more your style. This can be done vegan and dairy free by subbing out the Ricotta for a Whipped Almond Ricotta. And if you would like to add some meat, chicken sausage is a great alternative.
Fall Harvest Pizza with Pumpkin Ricotta & Butternut Squash
Makes 2 pizzas.
Your favorite store bought or homemade pizza dough (we love the pizza dough from Whole Foods). Easy to substitute with Cauliflower Crust here!
2/3 cup part-skim ricotta cheese
1/3 cup canned pumpkin
1 tbsp olive oil
1/4 tsp cinnamon
1/8 tsp sage
1 cup butternut squash, cubed
1/4 cup raw pumpkin seeds
shredded mozzarella cheese
Sauté butternut squash cubes & raw pumpkin seeds in avocado oil or coconut oil, until squash is soft (approximately 5-7 minutes).
Transfer squash and seeds to a bowl. Sprinkle on some sea salt and mix together.
Roll out pizza dough. Using a fork or pizza dough docker, poke holes in dough. Brush dough with olive oil.
Bake dough at 425 degrees for 3-5 minutes on pizza pan. (or follow directions for your favorite pizza dough)
In a small bowl, add ricotta cheese, pumpkin, olive oil, cinnamon, sage and a pinch of salt. Mix together well.
Remove pizza crust from oven.
Spread pumpkin ricotta sauce evenly over pizza crust.
Sprinkle on desired amount of shredded mozzarella cheese.
Add the sautéed butternut squash cubes and pumpkin seeds.
Bake for 4-5 minutes at 425 degrees.
Take pizza out and add kale.
Bake for an additional 2-3 minutes or until kale is crispy to your liking.
Drizzle with honey, slice & enjoy!
Additional topping suggestion: Chicken sausage could also be a great topping to this pizza.
Recipe Designed and Styled by Kara Stout
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