Fall Harvest Pizza

Thursday, I mentioned how just like in life, blogging was about rolling with the punches, despite trying to be organized and planning ahead.

I mentioned this because there had been a recipe I had planned on posting that day but due to circumstances out of my control I couldn’t post it. Then I tried to post it yesterday but that didn’t exactly work out either.

So here I am.

Today.

Saturday.

Finally sharing that recipe.

And no worries, it was totally worth the wait!!

The final recipe for pumpkin week (but not the final pumpkin recipe this season!) is in the form of a pizza.

A Fall Harvest Pizza.

I was recently asked by peeps at Hodgson Mill to be a part of their “Build a Better Pizza” campaign, putting a healthy spin on traditional pizza night. Since we eat pizza regularly I was up for the challenge.

I have actually had the idea for this Fall Harvest Pizza in my head for a while and it worked out perfectly for this challenge.

A whole wheat pizza crust, topped with a spiced pumpkin sauce, roasted butternut squash, caramelized onions, low-fat ricotta cheese, and fresh, spicy arugula.

This totally tasted like I was eating a farmer’s market!

Oh and yeah, it is a pizza that not only tasted fabulously like fall but was light and didn’t make you feel guilty after eating!

This pizza does have several steps to it and I’m not gunna lie, does take some time to put together. But that just means it is perfect for a cloudy, chilly fall weekend when you need therapeutic cooking time in a warm kitchen.

Oh and P.S. Check back tomorrow to see how you can win a Hodgson Mill product prize pack!!

One Year Ago: Apple Pie Party Dip
Two Years Ago: Breakfast Stuffing
Three Years Ago: Asian Peanut Butter Pork

Fall Harvest Pizza

By Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Printable Version

Prep Time: 20 minutes Cook Time: 1 hour 20 minutes Wait Time: 20 minutes Makes: 1 large pizza or 4 personal sized pizzas

Pizza:

1 batch whole wheat pizza dough (recipe below)

½ medium butternut squash, peeled and cut into ½-1 inch sized cubes

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 small red onion, thinly sliced

1 tablespoon butter

1 cup low-fat ricotta cheese

1 (5 ounce) package arugula

Pumpkin Sauce:

2 teaspoons olive oil

1-2 garlic cloves, minced

½ cup low-fat vegetable stock

1 cup pumpkin puree

1 tablespoon apple cider vinegar

2 teaspoons balsamic vinegar

½ teaspoon dried sage

½ teaspoon dried thyme

½ teaspoon dried oregano

1/8 teaspoon nutmeg

Pinch-1/8 teaspoon crushed red pepper flakes

½ teaspoon each salt and black pepper

Preheat oven to 400 degrees. Line baking sheet with aluminum foil.

Place cubed butternut squash in medium sized bowl. Add 1 tablespoon olive oil and balsamic vinegar. Toss to coat.

Pour coated squash onto prepared baking sheet. Roast in oven for 15-20 minutes. Remove from oven set aside.

Meanwhile, melt 1 tablespoon butter in medium sized sauce pan over medium heat. Add sliced onions. Cook for 30-40 minutes or until caramelized.

Divide prepared pizza dough into 4 equal portions. Roll into approximately ½ inch thick pizzas.

Top each pizza with about 2 tablespoons pumpkin sauce, 3-4 tablespoons ricotta cheese, ¼ of each of the caramelized squash and onions.

Place prepared pizzas on pizza stone or parchment lined baking sheet.

Bake in preheated 400 degree oven for 12-18 minutes or until golden brown.

Serve immediately topped with fresh arugula as desired.

To prepare sauce:

Heat oil in a small sauce pan over medium heat. Add garlic and cook for 1 minute. Stir in remaining sauce ingredients. Reduce heat to low and simmer for about 10 minutes.

Whole Wheat Pizza Crust

Printable Version
Prep Time: 10 minutes Wait Time: 20 minutes Makes: 1 large pizza or 4 small personal sized pizzas

1 package Hodgson Mill Active Dry Yeast

1 cup warm water

1 ½ cups Hodgson Mill Whole Wheat Graham Flour

1 tablespoon honey

½ teaspoon salt

1 tablespoon olive oil

1 ½ cups Hodgson Mill Naturally White Flour

Dissolve yeast in warm water. Let rest for 5 minutes.

Meanwhile, in a large bowl, stir together whole wheat flour, honey salt, olive oil and 1 cup white flour.

After resting, pour yeast water over flour mixture and stir to combine. Gradually add in remaining ½ cup white flour, kneading by hand for 2-3 minutes until the flour is mixed in and dough is smooth and elastic.

Spray medium sized bowl with nonstick spray. Place prepared dough in sprayed bowl and cover with a damp towel. Allow dough to rise covered in a warm, draft free place for 15-20 minutes.

After 15-20 minutes roll out dough using rolling pin, or shape into pizza shape. Top with desired toppings and bake in 400 degree oven for 15-20 minutes (depending on size and thickness), or until cheese is melted and crust is golden brown.

Pizza dough recipe adapted from Hodgson Mill

Disclosure: I was provided a Hodgson Mill product prize pack to help create my pizza. All thoughts and opinions are my own.