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This fall harvest pizza 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!
Table of Contents
It’s almost shocking that this was 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.
Since I first published this a year ago, I’ve added two new pizza dough recipes to the blog that are perfect for a fall harvest pizza: sourdough pizza dough and a quick, no-wait fresh-milled pizza dough.
Pizza is always a big deal around our house lately. At the time of initially publishing this recipe, 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!
Why You’ll Love This 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.
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.
Cheese: It’s not pizza without melty mozzarella. I use fresh shredded mozzarella. The more, the merrier.
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.
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.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Pizza Stone: 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.
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.
Step-by-Step Instructions
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Top the dough with mozzarella cheese.
Step 5: Then, add the butternut squash, caramelized onions, bacon, blue cheese, and thyme.
Step 6: 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.
Tips for Making Fall Harvest Pizza
- I usually make the butternut squash, caramelized onions, and bacon throughout the day. You can even make them a few days in advance.
- 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.
- I bulk-prep sourdough pizza dough and freeze it. Then, the morning of, I pull it out of the freezer to thaw. Check out my YouTube video to see how I made a year’s worth of pizza dough for inspo.
- A pizza stone allows steam to evaporate, creating a crispy, delicious crust. It also holds heat and bakes evenly.
Storing and Reheating
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, but making your own and freezing it is way easier and cheaper. Watch the video below to see how I make and freeze homemade sourdough pizza dough.
Don’t forget to subscribe to my YouTube channel. New videos come out weekly!
Let’s Connect!
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Fall Harvest Pizza
Ingredients
- 1 batch of prepared pizza dough
- 3 tbsp olive oil
- 1 garlic clove, minced
- 1 tbsp red pepper flakes, or to taste
- 2 cups mozzarella cheese, shredded
- 1 cup butternut squash, cubed and roasted
- 1 onion, sliced and caramelized
- 3 pieces of bacon, cooked and chopped into bits
- 1/4 cup blue cheese crumbles
- 1 tsp dried thyme
- Balsamic glaze to taste
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.3 tbsp olive oil, 1 garlic clove, 1 tbsp red pepper flakes
- Shape the dough on a floured countertop. I usually shape mine into a rustic, flatbread-like shape. You can make the crust as thick or as thin as you like.1 batch of prepared pizza dough
- 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.
- Top the dough with mozzarella cheese.2 cups mozzarella cheese
- Then, add the butternut squash, caramelized onions, bacon, blue cheese, and thyme.1 cup butternut squash, 1 onion, 3 pieces of bacon, 1/4 cup blue cheese crumbles, 1 tsp dried thyme
- Bake for 10-15 minutes or until the cheese is bubbly and the crust is golden.
- Remove from the oven and cool slightly before drizzling the pizza with balsamic glaze.Balsamic glaze to taste
Notes
- The amount of toppings needed depends on the size of your pizza and preferences. Adjust accordingly, and don’t be afraid to pile on those toppings!
- If you are using fresh thyme, garnish the pizza with it after baking.
- I usually make the butternut squash, caramelized onions, and bacon throughout the day. You can even make them a few days in advance.
- A pizza stone allows steam to evaporate, creating a crispy, delicious crust. It also holds heat and bakes evenly.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.