Name: Roasted Fall Vegetable Pizza
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ball pizza dough (store-bought or homemade); 1 cup butternut squash, peeled and diced; 1 cup Brussels sprouts, halved; 1/2 red onion, thinly sliced; 2 tbsp olive oil; Salt, to taste; Black pepper, to taste; 1 1/2 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese (optional); 1 tsp fresh thyme or rosemary (chopped); 1/4 cup ricotta or goat cheese (optional, for dolloping); Balsamic glaze (optional, for drizzling)

Why You’ll Love This Recipe

This pizza is a vibrant way to enjoy fall’s bounty in a fun and familiar format. It’s a great vegetarian option that doesn’t compromise on flavor or texture. The sweet, earthy roasted vegetables pair beautifully with savory cheese and a touch of herbs. It’s easy to make at home and endlessly customizable depending on what’s in season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pizza dough (store-bought or homemade)
Butternut squash, peeled and diced
Brussels sprouts, halved
Red onion, thinly sliced
Olive oil
Salt
Black pepper
Mozzarella cheese (shredded)
Parmesan cheese (optional)
Fresh thyme or rosemary
Balsamic glaze (optional, for drizzling)
Ricotta or goat cheese (optional, for dolloping)

Directions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss diced butternut squash, halved Brussels sprouts, and red onion slices with olive oil, salt, and pepper. Roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
Roll out the pizza dough on a floured surface and transfer to a pizza stone or baking sheet.
Brush the dough lightly with olive oil. Sprinkle a layer of mozzarella cheese over the top.
Arrange the roasted vegetables evenly over the cheese. Add dollops of ricotta or crumbles of goat cheese if using.
Sprinkle with Parmesan and fresh herbs.
Bake the pizza for 12–15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove from the oven and drizzle with balsamic glaze if desired. Slice and serve hot.

Servings and timing

This recipe makes one 12-inch pizza (about 4 servings) and takes approximately 45 minutes total — 20 minutes for prep and 25 minutes for roasting and baking.

Variations

Add protein: Top with cooked bacon, sausage, or grilled chicken.
Vegan version: Use vegan cheese and skip the Parmesan.
Different veggies: Try roasted sweet potatoes, mushrooms, or red bell peppers.
Spicy twist: Add crushed red pepper flakes or a drizzle of hot honey.
Cheese options: Swap mozzarella for fontina, gouda, or a blend.
Herbaceous flavor: Add fresh sage leaves before baking or arugula after baking.

Storage/Reheating

Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes or in a skillet over medium heat until the crust is crisp and the cheese is melted.

To freeze, allow the pizza to cool completely. Wrap slices individually and freeze for up to 2 months. Reheat directly from frozen in the oven.

FAQs

Can I use store-bought pizza dough?

Yes, store-bought dough works perfectly and saves time. Just bring it to room temperature before rolling.

What’s the best way to get a crispy crust?

Use a preheated pizza stone or bake directly on a hot baking sheet. Don’t overload the dough with toppings.

Can I make this pizza ahead of time?

You can roast the vegetables ahead and refrigerate them. Assemble and bake the pizza when ready to serve.

What cheese pairs best with fall vegetables?

Mozzarella is a great base, but goat cheese, ricotta, and Parmesan complement the sweet and earthy flavors well.

Can I make this gluten-free?

Yes, use a gluten-free pizza crust and ensure all toppings are gluten-free.

Do I need to peel the butternut squash?

Yes, the peel is tough. Use a vegetable peeler to remove the skin before dicing.

How can I make the pizza more filling?

Add a protein like grilled chicken, or serve it with a hearty fall salad or soup.

Is balsamic glaze necessary?

No, but it adds a sweet, tangy finish that enhances the roasted veggies.

Can I use pre-roasted vegetables?

Absolutely. Leftover roasted vegetables are perfect for topping this pizza.

What herbs work best on this pizza?

Fresh thyme, rosemary, or sage all pair beautifully with fall vegetables and cheese.

Conclusion

Roasted Fall Vegetable Pizza is a flavorful, creative way to bring autumn’s harvest to your dinner table. With its colorful roasted veggies, melty cheese, and crisp crust, it’s a seasonal meal that’s as beautiful as it is satisfying. Whether you’re hosting friends or enjoying a quiet night in, this pizza offers comfort, taste, and a delicious celebration of fall.