Fall Harvest Pizza with Roasted Butternut Squash

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This easy fall pizza recipe features roasted butternut squash, caramelized onions, bacon, blue cheese, thyme, and balsamic glaze. Because the toppings are made in advance, this quick autumn dinner comes together in under 30 minutes. It’s the perfect cozy comfort food!

It’s almost shocking that this is the first pizza recipe I’ve shared on the blog. Over on my YouTube channel, I think pizza is one of the foods I’ve made the most.

I love pizza not only because it is delicious but also because it is an easy way to bring the whole family together.

Pizza has been a big deal around our house lately. We recently had our first family movie night with Piper, our three-year-old daughter.

We ate pizza, wore princess crowns, and watched Cinderella. Piper had the time of her life. And now, she asks for another pizza night every Friday.

She loves to make pizzas together as a family. And she is getting really good at working the dough (she practices a lot with her mama).

It’s the sweetest way to spend time together, especially now that the days are shorter and we are spending more time inside.

This fall pizza recipe is the perfect cozy comfort food for cozy movie nights. My husband, Aaron, and I devour this butternut squash pizza. Literally, we have never had leftovers!

I usually keep a few small pizza dough balls for Piper because she still prefers a plain cheese pizza. That way, she can have her own pizza, and the grownups can enjoy a delicious fall harvest pizza.

Next time, for dessert, I’m going to round out the fall flavors with either honey caramelized pears or sourdough pumpkin cobbler.

Cooler weather is on the way, and I’m so excited to celebrate the long-awaited fall season and cozy up with more movies—and a lot of this delicious pizza.

Why You’ll Love This Fall Pizza Recipe

• Seasonal ingredients – This fall pizza recipe celebrates the harvest with seasonal ingredients and flavors. Grab my free fall kitchen essentials checklist to make sure your pantry is stocked for fall cooking!
• Quick – Because the dough and toppings are prepped in advance, this pizza comes together in under 30 minutes.
• Affordable – Almost nothing is more expensive than going out to eat or having pizza delivered. But when you make pizza at home, it is significantly cheaper…and more delicious, too.
• Added nutrition – When you make pizza at home, you can add nutritious whole wheat flour to the dough or pile on extra nutrient-dense veggies.
• Leftovers – Leftover pizza is the best. But honestly, we never have leftovers when I make this.

Tips for Making Fall Harvest Pizza

• Make the pizza toppings in advance – I usually make the butternut squash, caramelized onions, and bacon throughout the day. You can even make them a few days in advance.
• Make extra caramelized onions – Caramelized onions make everything taste better. Make a big batch so you have some for your fall harvest pizza recipe and other meals throughout the week.
• Bulk prep and freeze pizza dough – The best trick for homemade pizza is making the dough in advance. I bulk-prep sourdough pizza dough and freeze it. Then, the morning of, I pull it out of the freezer to thaw. Check out how I made a year’s worth of pizza dough for inspo. It’s so easy! Store-bought dough is always a good option if you are in a pinch.
• Use a baking stone – A pizza stone allows steam to evaporate, creating a crispy, delicious crust. It also holds heat and bakes evenly.
• Use sourdough – Of course, any pizza dough will work. But sourdough pizza dough is just so good. If you are ready to start your sourdough journey, download my free sourdough starter ebook!

Video – Fall Pizza Recipe

Check out my early fall vlog to see how I made this fall pizza recipe.

Tools You Will Need

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• Baking stone or cast iron skillet – I use a baking stone for my fall harvest pizza, but a large cast iron skillet will also work. Using well-seasoned cast iron will prevent the crust from sticking. A rimmed baking sheet will work, too.
• Small bowl – You’ll need a small bowl to mix the olive oil, garlic, and red pepper flakes.
• Garlic press – A garlic press makes mincing garlic a cinch. You don’t have to worry about peeling or chopping.
• Silicone brush – Use a silicone brush or pastry brush to add the olive oil base to the dough.
• Grater – I always grate my own cheese because it tastes so much better.

Ingredients & Substitutions

• Pizza dough – Use a prepared pizza dough. I used a homemade sourdough pizza dough, but ready-made pizza dough works great, too.
• Olive oil – Instead of marinara sauce or pizza sauce, this fall harvest pizza uses an oil base. Any oil will work, but I prefer olive oil
• Garlic – Fresh garlic tastes best. In a pinch, garlic powder will get the job done.
• Red pepper flakes – Use as much or as little as you like. If spicy isn’t your vibe, skip it altogether.
• Mozzarella cheese – It’s not pizza without melty mozzarella. I use fresh shredded mozzarella. The more, the merrier.
• Roasted butternut squash – Would it even be a fall harvest pizza recipe without butternut squash? Seasonal butternut squash adds a savory-sweet flavor. You can substitute the squash with sweet potato.
• Caramelized onions – Caramelized onions add a buttery richness and sweetness. I used yellow onions, but sweet or red onion will also work.
• Bacon – Homemade bacon is a game-changer, and it is so good on this fall harvest pizza. Crispy prosciutto will also work. Cooked spicy sausage would also be delicious on this pizza, too.
• Thyme – Use dry or fresh thyme. If you are using fresh thyme, garnish the pizza with it after baking. You can also use freeze-dried herbs.
• Balsamic glaze – After the pizza has cooled for a few minutes, drizzle it with balsamic glaze to taste. If you don’t have glaze, a splash of balsamic vinegar will work.

Fall Harvest Pizza Recipe Instructions

Preheat a stone baking sheet or cast iron skillet in the oven at 500° F.

In a small bowl, combine the olive oil, garlic, and red pepper flakes. Set aside.

Use your hands to shape the dough on a floured surface (you can also use a rolling pin). I usually shape mine into a rustic, flatbread-like shape. You can make the crust as thick or as thin as you like.

When the oven is preheated, and the baking stone or skillet is hot, remove it from the oven.

Transfer the dough to the baking stone or skillet.

Use a silicone brush to evenly spread the olive oil mixture on the dough, covering the entire surface to the edges.

(Note: You can see in the pictures that I mistakenly added the oil before transferring the dough. Brushing on the oil once the dough is on the stone is much easier. Trust me.)

Top the dough with mozzarella cheese.

Then, add the butternut squash, caramelized onions, bacon, blue cheese, and thyme.

Bake for 10-15 minutes or until the cheese is bubbly and the crust is golden brown.

Remove from the oven and cool slightly before drizzling the top of the pizza with balsamic glaze.

How To Store & Reheat Leftovers

When I make this pizza, we never have leftovers. But if you happen to have a few slices left, store them in an airtight container in the fridge for up to 3 days.

To reheat, preheat a baking stone in the oven at 350° F. Then, place the pizza on the hot stone and heat in the oven until warm.

Video – Freezer-Friendly Sourdough Pizza Dough

This fall pizza recipe calls for pre-made pizza dough, and it’s way easier and cheaper to make your own and freeze it. Watch the video below to see how I make and freeze homemade sourdough pizza dough.

More Recipes You’ll Love

• Homemade Sourdough Cinnamon Toast Crunch Recipe
• Sourdough Apple Cinnamon Bread – Discard Recipe
• Sourdough Pumpkin Spice Cinnamon Roll Recipe
• Sourdough Stuffing Recipe – Thanksgiving Favorite!
• Simple Einkorn Cheddar Drop Biscuits – Quick Recipe
• How to Make a Pumpkin-Shaped Sourdough Bread Boule

If you tried this recipe and loved it, leave a comment or review below!

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