Simple & Delicious: A Roasted Autumn Vegetable Pizza You’ll Love

  

Savor the flavors of fall with this Roasted Autumn Vegetable Pizza—topped with caramelized seasonal veggies, melty cheese, and a golden crust. A cozy, vegetarian main perfect for chilly evenings and easy entertaining!!

Who says that pizza has to be laden with meat to taste good.  You can make an incredibly delicious pizza without a slice of pepperoni in sight.  With the availability of local fresh vegetables such as Winter squash, onions and sweet potatoes at the moment, it seems a crime not to find a way to use them as much as possible, and in as many ways as possible!

 

This delicious vegetarian pizza is one of our favorite things!  With its soft part whole wheat crust (which has an almost nutty flavor) and a delicious creamy white sauce, not to mention those oven roasted and caramelized vegetables, it is a real family pleaser and a great way to get in some extra veggies when they aren't looking!

It also makes an incredibly tasty vegetarian option for those occasions when you might have a vegetarian showing up for dinner.  You don't have to be a vegetarian to enjoy it, however.  Everyone seems to like this pizza! I have never had any complaints anyways!

This pizza is the perfect way to showcase butternut squash, sweet potatoes and red onions, all roasted and caramelized to sticky sweet perfection after tossing them in a honey/pesto mixture.

With that crush, the creamy sauce and those vegetables sinking into melted cheese on the top, you really cannot go wrong with this one!

  

INGREDIENTS NEEDED

TO MAKE ROASTED AUTUMN VEGETABLE PIZZA

There are three basic elements to this tasty pizza.  That delicious crust, the rich and tasty white sauce and then the roasted vegetable and cheese topping!  Altogether this is a really tasty combination!

For the crust:

• 1 cup warm water (240ml)
• 1 1/2 tsp yeast
• 1 TBS liquid honey
• 1 TBS olive oil
• 2 1/2 cups strong flour (360g) plus more for kneading (can use part whole wheat)
• 1 tsp salt

For the white pizza sauce:

• 1 TBS butter
• 3 TBS flour
• 1 1/4 cups milk (280ml)
• 1/2 tsp garlic powder
• 1/4 tsp each dried oregano and dried basil
• pinch hot pepper flakes
• salt and black pepper to taste
• 1/3 cup grated Parmesan cheese (60g)

For the roasted vegetables:

• 1/2 small butternut squash, peeled, seeded and cut into wedges
• 1 large red onion, peeled and cut into wedges
• 1 medium sweet potato, peeled and cut into cubes
• 1 TBS pesto
• 2 TBS olive oil
• 1 TBS liquid honey
• 1/4 tsp garlic powder
• 1/4 tsp ground cinnamon
• salt and black pepper to taste

You will also need:

• 2 cups grated four cheese Italian blend (245g)

  

  

You don't want the water for the crust to be hot. You should be able to comfortably hold your fingers in it.  If the water is too hot it will kill the yeast.

I used salted butter in the making of the sauce. I used full fat milk and grated my own Parmesan cheese to use in it. Make sure your herbs are fresh and not out of date for the best flavor.

You can use any combination of autumn vegetables for this. There is no right or wrong way to do it.  I used butternut squash, onion and sweet potato. You could use beetroot, carrots, parsnips, swede/rutabaga, etc.  Use what you enjoy and enjoy what you use.

Use a good quality pesto for the vegetables. If you have homemade pesto, so much the better. Whichever route you choose to go, make sure it is something you enjoy the flavor of.

I highly recommend grating your own cheeses for this pizza.  I used a combination of Mozzarella, Cheddar, Fontina and Parmesan. All white cheeses with great melting properties.  Gouda is also nice, whilst not especially Italian.  A good quality pre-grated cheese blend will also work well. Just make sure whichever cheeses you decide to use melt smoothly and easily.

 

 

HOW TO MAKE

ROASTED AUTUMN VEGETABLE PIZZA 

There are three basic elements to this pizza.  The crust. The sauce. The toppings.  It is really very easily to put together. You can be roasting the vegetables and making the sauce while the dough for the crust is rising.

• To make the crust, place the warm water in a large bowl. Stir in the honey and sprinkle the yeast over top. Allow to sit for several minutes to proof the yeast. (about 5 minutes)
• Whisk the flour and salt together. Stir the yeast to dissolve and then stir in the flour mixture and the olive oil. (Add the flour to the wet mixture.)
• Mix together well, at first with a wooden spoon and then with your hands. Knead until smooth and elastic, about 5 to 6 minutes. (Alternately you can do this in a stand mixer using a dough hook.)
• Place in a lightly oiled clean bowl, turning once to coat it with the oil. Cover and allow to rise for 20 minutes before knocking down and proceeding. (You can leave it to rise longer if you wish, or even overnight in the refrigerator.)
• While the crust is rising you can roast your vegetables. Preheat the oven to 220*C/425*F/ gas mark 6. Line a large baking tray with some aluminum foil. Spray with low fat cooking spray.
• Toss the vegetables together in a bowl along with the pesto, olive oil, honey cinnamon, garlic powder, and salt & pepper to taste. (Toss them together in a bowl helps to coat all of the vegetables evenly with the oil and seasonings.)

  

• Spread the vegetables out in a single layer on the prepared baking tray. Roast in the preheated oven for 20 to 25 minutes until soft and slightly caramelized. (This smells fabulous when they are roasting.)
• To make the white sauce, melt the butter in a medium saucepan over moderate heat. Whisk in the flour. It will be stiff. (I use my small wire whisk.)
• Slowly whisk in the milk, whisking constantly. Cook, stirring continuously until the mixture bubbles and thickens. (It is important to add the milk slowly and steadily, whisking the whole time to prevent lumps from forming.)
• Whisk in the remaining ingredients. Cook on low for about 2 minutes to cook out any flour taste. Set aside to cool. (This is important. You don't want to be adding a hot sauce to the crust.)
• To assemble the pizza(s) oil one large baking sheet, or two smaller pizza pans.
• Spread the crust out to fill the pan(s). (I like to dampen my hands with water to do this. I find it makes this step very easy to do.)
• Spread the white sauce over top of the crust and top with the grated cheese. Lay the roasted vegetables on top in a decorative manner. (I spread the sauce out with the back of a metal spoon.)
• Bake in the preheated oven (425*F/220*C/gas mark 7) for 30 to 35 minutes until the crust is golden brown on the bottom, the cheese has melted, and everything is heated through wonderfully.
• Cut into slices or wedges to serve. (This depends on the type of pan used. Round/wedges. Rectangular/squares.)

  

WHAT TO SERVE WITH

ROASTED AUTUMN VEGETABLE PIZZA

I really like to enjoy this pizza with a tossed salad. This can be as simple or as elaborate as you wish it to be, remembering that the pizza itself has a nice mix of vegetables on it to enjoy.

A simple Caesar salad would be great!

You could also serve it with an assortment of raw vegetable crudities and some dip. Children especially enjoy this option.

  

FREQUENTLY ASKED QUESTIONS

DO I NEED TO MAKE MY OWN CRUST FROM SCRATCH?

Not at all, but it is a very good crust recipe. Failing that you can often buy good quality frozen crust doughs at the shops that you simply thaw and let rise. 

DO I NEED TO USE WHOLE WHEAT FLOUR?

You should not use totally whole wheat flour for this, but making the crust using a mix of white and whole wheat flours results in a very tasty crust with a somewhat nutty flavor.

CAN THIS BE MADE AHEAD OF TIME?

All of the elements of this pizza can be made ahead of time and refrigerated until you are ready to use them.  The crust can be kept in the refrigerator, covered, over night.  Simply bring to room temperature and let rise for a bit before pressing it out in the pan. 

You can make the sauce and then keep it covered in the refrigerator overnight.  Likewise, you can roast the vegetables and keep them in a covered container in the refrigerator until you are ready to use them.

Both the sauce and the roasted vegetables can be used straight from the refrigerator.

HOW LONG WILL THIS KEEP?

I do not recommend keeping this more than 2 to 3 days after baking.  You may freeze it in individual sized serving for a longer period of time. Wrapped tightly it will keep in the freezer for up to three months.  When ready to serve, allow to thaw out in the refrigerator and then simply pop onto a baking sheet and into a moderate (350*F/180*C/gas mark 4) oven to reheat.

  

A FEW OTHER

PIZZA RECIPES TO ENJOY

We are real lovers of pizza in my family. Here are a few other pizzas we enjoy making that you might also enjoy!

SCHOOL CAFETERIA PIZZA - This recipe is supposed to be quite similar to the pizzas you will find in school cafeterias. I don't know about that, but I can tell you it is one very delicious and easy to make pizza.  With a super easy pourable crust and my own special recipe for the sauce, it is a truly wonderful pizza. Yes, you did read that right.  It has a super easy pourable crust.  Simple store cupboard ingredients put together in the most delicious way. That is always my promise to you.

ULTIMATE PIZZA BAGELS - Once you taste these you will never be tempted to buy the frozen variety of pizza bagels again. These delicious hot delights are the ultimate in Pizza Bagels.  Not just a half a bagel like most Pizza Bagels you will see, these are the whole shebang!  With double the sauce, double the toppings and double the cheese.  A true delight you can wrap your mouth around.

  

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Yield: 8 servings

Author: Marie Rayner

Roasted Vegetable Autumn Pizza

Prep time: 35 MinCook time: 35 MinTotal time: 1 H & 10 M

A somewhat healthy version of Pizza topped with beautifully roasted autumn vegetables. This is delicious as a main, or cut into smaller squares as an appetizer/nibble.

Ingredients

For the crust:

• 1 cup warm water (240ml)
• 1 1/2 tsp yeast
• 1 TBS liquid honey
• 1 TBS olive oil
• 2 1/2 cups strong flour (360g) plus more for kneading (can use part whole wheat)
• 1 tsp salt

For the white pizza sauce:

• 1 TBS butter
• 3 TBS flour
• 1 1/4 cups milk (280ml)
• 1/2 tsp garlic powder
• 1/4 tsp each dried oregano and dried basil
• pinch hot pepper flakes
• salt and black pepper to taste
• 1/3 cup grated Parmesan cheese (60g)

For the roasted vegetables:

• 1/2 small butternut squash, peeled, seeded and cut into wedges
• 1 large red onion, peeled and cut into wedges
• 1 medium sweet potato, peeled and cut into cubes
• 1 TBS pesto
• 2 TBS olive oil
• 1 TBS liquid honey
• 1/4 tsp garlic powder
• 1/4 tsp ground cinnamon
• salt and black pepper to taste

You will also need:

• 2 cups grated four cheese Italian blend (245g)

Instructions

1. To make the crust, place the warm water in a large bowl. Stir in the honey and sprinkle the yeast over top. Allow to sit for several minutes to proof the yeast. (about 5 minutes)
2. Whisk the flour and salt together. Stir the yeast to dissolve and then stir in the flour mixture and the olive oil.
3. Mix together well, at first with a wooden spoon and then with your hands. Knead until smooth and elastic, about 5 to 6 minutes.
4. Place in a lightly oiled clean bowl, turning once to coat it with the oil. Cover and allow to rise for 20 minutes before knocking down and proceeding.
5. While the crust is rising you can roast your vegetables. Preheat the oven to 220*C/425*F/ gas mark 6. Line a large baking tray with some aluminum foil. Spray with low fat cooking spray.
6. Toss the vegetables together in a bowl along with the pesto, olive oil, honey cinnamon, garlic powder, and salt & pepper to taste.
7. Spread the vegetables out in a single layer on the prepared baking tray. Roast in the preheated oven for 20 to 25 minutes until soft and slightly caramelized.
8. To make the white sauce, melt the butter in a medium saucepan over moderate heat. Whisk in the flour. It will be stiff.
9. Slowly whisk in the milk, whisking constantly. Cook, stirring continuously until the mixture bubbles and thickens.
10. Whisk in the remaining ingredients. Cook on low for about 2 minutes to cook out any flour taste. Set aside to cool.
11. To assemble the pizza(s) oil one large baking sheet, or two smaller pizza pans.
12. Spread the crust out to fill the pan(s).
13. Spread the white sauce over top of the crust and top with the grated cheese. Lay the roasted vegetables on top in a decorative manner.
14. Bake in the preheated oven (425*F/220*C/gas mark 7) for 30 to 35 minutes until the crust is golden brown on the bottom, the cheese has melted, and everything is heated through wonderfully.
15. Cut into slices or wedges to serve.

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