Harvest pizza is full of hearty flavors, textures and it is the most tasty combination of veggies and sauce. This pizza can easily be made vegetarian or vegan however, I love it with chopped bacon on top. Get ready to wow your tastebuds with a fresh pizza flavor.
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 For This Pizza.
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!
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 remade salads. It is by far the best dough on the market.
How To Make Harvest Pizza.
Step 1. 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 onions with oil, salt and pepper. Roast up parsnips and sliced red onions.
Step 3. Slice up mushrooms, get cheese and sauce ready, chop bacon up into bite sized pieces.
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 on 400 degreed for about 20 to 25 minutes or until crust and cheese is bubbling and browned.
FAQs And Expert Tips.
Always bake your pizza on parchment paper. This ensures a non stick method and ease of use while handling pizza.
Mozzarella, buffalo mozzarella, Monterey jack, vegan mozzarella for your mild base. For your powerhouse cheese I suggest, asiago, blue cheese, pecorino, goat cheese, Parmesan.
Just pick a vegan cheese you like and skip the bacon!
Just leave the bacon our, it will still be so tasty,
No problem. Use a parchment paper lined cookie sheet instead!
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 make these, be sure to post about it and tag me on Instagram @sailor_bailey and use #SailorBailey so I can see your creations! I always appreciate your feedback. You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!
- 1 lb Pre made pizza dough *
- 1 cup parsnips chopped
- ½ cup mushrooms sliced
- ½ cup red onion sliced
- 3 garlic cloves chopped
- ½ cup chopped bacon * optional
- 1 cup butternut squash sauce or soup *
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp olive oil *
- 1 cup mozzerella *
- ⅓ cup asiago *
- Step 1. 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 onions with oil, salt and pepper. Roast up parsnips and red onions on 400 degrees for about 10 minutes. Leave oven on for pizza!
- Step 3. Slice up mushrooms, get cheese and sauce ready, chop bacon up into bite sized pieces.
- 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 or stone on 400 degreed for about 20 to 25 minutes or until crust and cheese is bubbling and browned.