Harvest Pizza

5 from 1 vote
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Harvest pizza is full of hearty flavors and textures. A very tasty combination of veggies and sauce. This pizza can easily be made vegetarian or vegan however, I love it with chopped bacon on top.

Close up photo of harvest pizza.
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Why This Harvest Pizza Rocks.

It has the perfect marriage of flavors. They are unexpected and so good together.

It isn’t your average pizza, this pizza will really wow your family. They won’t even realize it has a lot of veggies packed into it. It is easily customizable. You can swap out the sauce and the cheeses. You can easily make it vegetarian or vegan by skipping the bacon and adding your favorite dairy-free cheese. This Harvest Pizza is good all year long, but it its a certain way in the fall and winter months.

Ingredients Needed

Ingredients for harvest pizza on a gray board.

Cheese. Mozzarella & Asiago cheese are my favorite. You can also use Buffalo mozzarella with goat cheese, or vegan cheese to customize this pizza to your liking. I suggest a mild cheese, mozzarella, Monterey jack or others with a more powerhouse flavored cheese like, blue cheese, asiago, goat cheese, parmesan.

Parsnips. OMG I don’t cook with parsnips much but I wanted a root veggie on this pizza and parsnips are the perfect addition with the onions!

Cooked butternut squash. This is optional, you can roast it up with the parsnips. The squash should be precooked if possible.

Bacon. OPTIONAL. but if you are a meat eater – it is a must for the salty savory crunch.

Butternut Squash Sauce Or pre made soup. You can use a remade soup in the deli aisle of most grocery stores or use a jarred brand, typically harder to find. You can also use a red sauce if you cannot find a remade thick soup or sauce.

Dough. You can make your own dough here. Or you can purchase a pre-made dough. I prefer Whole Foods dough which is found in the deli aisle by the sushi and pre made salads. It is by far the best dough on the market.

How To Make This Recipe

Step 1. Preheat oven to 400º Cook bacon, anyway you prefer. I usually do the stovetop. Feel free to cook the whole package and use leftovers for other meals.

Step 2. Season parsnips (and butternut squash if using) and onions with oil, salt and pepper. Roast up parsnips, butternut squash if using, and sliced red onions.

Step 3. Slice up mushrooms, get cheese and sauce ready, chop bacon up into bite sized pieces once it’s cooked.

Step 4. Prepare dough on parchment paper. Top it with sauce of choice followed by cheese, veggies and bacon. Bake in the oven on a pizza tray at 450º for about 20 to 25 minutes or until crust and cheese is bubbling and browned.

Harvest Pizza on a white plate.

FAQs And Expert Tips.

Always bake your pizza on parchment paper. This ensures a non stick method and ease of use while handling pizza.

What cheeses can I use?

Mozzarella, buffalo mozzarella, Monterey jack, vegan mozzarella for your mild base. For your powerhouse cheese I suggest, asiago, blue cheese, pecorino, goat cheese, Parmesan.

How do I make this vegan?

Just pick a vegan cheese you like and skip the bacon!

How do i make this vegetarian?

Just leave the bacon out, it will still be so tasty,

I don’t have a pizza stone!

No problem. Use a parchment paper lined cookie sheet instead or a pizza pan.

Pizza leftovers can stay in fridge for up to 5 days or 3 months in the freezer. Just reheat in a skillet or oven when eating.

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Harvest Pizza
5 from 1 vote

Harvest Pizza

Harvest pizza, hearty flavors, textures and it is a tasty combination of veggies and sauce. Get ready to wow your tastebuds with a fresh pizza flavor. 
Prep: 15 minutes
Cook: 25 minutes
Servings: 8 slices

Ingredients 

  • 1 lb pre made pizza dough, * see notes
  • 1 cup chopped parsnips
  • ½ cup butternut squash, optional
  • ½ cup sliced mushrooms
  • ½ cup sliced red onion
  • 3 garlic cloves
  • ½ cup chopped bacon, * optional
  • 1 cup butternut squash sauce or soup , *
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp olive oil, *
  • 1 cup mozzarella , *
  • cup asiago , *see notes

Instructions 

  • Cook bacon, anyway you prefer. I usually do the stovetop. Feel free to cook the whole package and use leftovers for other meals.
  • Season parsnips, squash if using, and onions with oil, salt and pepper. Roast up parsnips and red onions on 400º for about 10 minutes. Leave oven on for pizza, turn it up to 450º!
  • Slice up mushrooms, get cheese and sauce ready, chop cooked bacon up into bite sized pieces.
  • Prepare dough on parchment paper. Top it with sauce of choice followed by cheese, veggies and bacon. Bake in the oven on a pizza tray or stone on 450º for about 15 – 20 minutes or until crust is browned and cheese is bubbling and browned. Let it cool before slicing. Enjoy!

Notes

*I prefer the remade dough from Whole Foods in the deli section with the remade salads and sushi. You can also make your own dough! 
*Bacon is optional if you are vegetarian or vegan skip this ingredient. 
*Butternut Squash Pasta Sauce can be seasonal. You may also use a thick butternut squash soup in the deli section of the grocery store (for example: Panera Bread soups) You can also use a good vodka red sauce in place of the butternut squash. 
*Olive oil is for roasting the veggies
*Use vegan cheese in place of dairy cheese if making this vegan. Gouda, and goat cheese will also work! 

Nutrition

Calories: 350kcal | Carbohydrates: 47g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 781mg | Potassium: 229mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2921IU | Vitamin C: 9mg | Calcium: 142mg | Iron: 13mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Main Course
Cuisine: American
Servings: 8 slices
Calories: 350
Keyword: easy dinner, Fall
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1 Comment

  1. Made this last weekend. Blown away by the flavors. We used a vodka sauce vs the squash sauce. So good!