Harvest pizza, hearty flavors, textures and it is the most tasty combination of veggies and sauce. Get ready to wow your tastebuds with a fresh pizza flavor.
Servings: 8 slices
- 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.
*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.
Sodium: 351mg | Calcium: 132mg | Vitamin C: 4mg | Vitamin A: 130IU | Sugar: 2g | Fiber: 1g | Potassium: 151mg | Cholesterol: 21mg | Calories: 127kcal | Trans Fat: 1g | Saturated Fat: 4g | Fat: 9g | Protein: 8g | Carbohydrates: 5g | Iron: 1mg