Name: Fall Veggie Pizza #SundaySupper
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 2 cups butternut squash, cut into 1/4" cubes; 2 cups brussels sprouts, shaved; 4 oz mushrooms, diced; 1/4 cup olive oil; 1 tsp dried sage; 1/2 tsp thyme leaves; 1/4 tsp rosemary; 1/2 tsp salt; 1/4 tsp pepper; Premade pizza dough; 1 tbsp olive oil; salt and pepper, to taste; 1 cup gruyere, grated; 1/2 cup parmesan; Toppings: dried cranberries, pomegranate seeds, crushed walnuts, balsamic glaze

This Fall Veggie Pizza is probably my new favorite dish for the fall! It’s packed with all sorts of flavors that make it unlike anything you’ve ever had before. The combination of fall veggies and variety of toppings give it such a kick.

I’m excited to have teamed up with the Sunday Supper Movement for this post! We’ve brought you over 50 different types of pizza and who doesn’t love pizza. Scroll to the bottom of the post to read through all of the different options! Huge thanks to Coleen Hill of The Red Headed Baker for putting this together this week!

I’m a huge fan of roasted butternut squash and mushrooms so those were an obvious choice to add. I’ve never tried shaved brussels sprouts, but thought the roasted bitterness would even out some of the sweetness.

They get roasted in some of the best fall flavors to really tie it all together. And for the record, shaved brussels sprouts might be one of my new favorite thing.

Oh and let’s talk about the gruyere and parmesan ? ? ?

I loaded up the dough with a ton of the cheese because why not. The earthy and smokey flavors of both of them go great with the roasted veggies.

My favorite part of this whole pizza is probably the toppings you put on once it’s done cooking. Pomegranate arils, dried cranberries, crushed walnuts, and balsamic glaze.

I went crazy trying new stuff and it was wonderful. They balance out the savory veggies with the sweetness and crush and acidity. ? ? ? More heart eye emojis because I absolutely love this pizza. Be sure to tell me what types of toppings you add!

Want the ultimate fall dinner? Pair this with a Apple Cider Sangria!

Fall Veggie Pizza #SundaySupper

Yield: 1 pizza

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This Fall Veggie Pizza is full of warm fall flavors and is so easy to make!

Ingredients

2 cups butternut squash, cut into 1/4" cubes
2 cups brussels sprouts, shaved
4 oz mushrooms, diced
1/4 cup olive oil
1 tsp dried sage
1/2 tsp thyme leaves
1/4 tsp rosemary
1/2 tsp salt
1/4 tsp pepper
Premade pizza dough
1 tbsp olive oil
salt and pepper, to taste
1 cup gruyere, grated
1/2 cup parmesan
Toppings: dried cranberries, pomegranate seeds, crushed walnuts, balsamic glaze

Instructions

Preheat oven to 400F.
On a cookie sheet, add the butternut squash, shaved brussels sprouts, and mushrooms. Drizzle the olive oil on top of the veggies and mix in the sage, thyme, rosemary, salt, and pepper. Roast for 15 minutes.
While veggies are in the oven, lay out pizza dough. Drizzle olive oil, salt, and pepper on top. Sprinkle gruyere and parmesan evenly.
Once the veggies are done, place on top of the prepared pizza dough. Bake for an additional 15 minutes until the crust is golden brown.
Sprinkle dried cranberries, pomegranate seeds, crushed walnuts, and balsamic glaze on top and serve warm. Enjoy!