Who doesn’t love pizza night? In keeping with my love for the season’s flavors, I whipped up this homemade veggie pizza with some good fall harvest flavor. The result? Delish!
You will need:
1 ball of store bought pizza dough (white or wheat)
1 cup pizza sauce
1 cup sliced mushrooms
1/4 cup red onion
1 clove minced garlic
1 cup cubed butternut squash
1 cup cubed eggplant
½ cup crumbled feta or goat cheese
1 sprig fresh rosemary
1/2 tsp red pepper flakes (if you like a little extra spice)
olive oil spray
salt & pepper
Preheat your oven to 400 degrees F
Spray a baking sheet with a coat of olive oil and put the cubes of butternut squash and eggplant on the pan. Lightly spray the squash & eggplant with a little olive oil and sprinkle with salt and pepper to taste. Bake for 20 minutes. While the butternut squash and eggplant is baking, spray a small stove top skillet with olive oil and sauté the mushrooms, garlic and onion (about 3-5 min). Spread the pizza dough out in to the desired shape (I used a round 16” pizza pan). Top the dough with 1 cup of sauce. Top with butternut squash, eggplant, mushrooms, garlic and onions. Sprinkle with cheese, rosemary leaves and if desired, red pepper flakes. Bake at 400 degrees F for 20-24 minutes depending on desired texture of crust.
NOTE: I use real olive oil and a sprayer, not store bought cooking spray.
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