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Need an easy weeknight meal with a dash of gourmet? This Rustic Harvest Vegetable Pizza will become your go-to! Better than take out and faster than delivery. Change up the toppings for a new pizza every week!

slice of sausage and roasted vegetable pizza on a plate.

Every Friday at our house is Pizza-movie night. For one, I love having one thing on the weekly menu that I don’t have to think about. For another thing, who doesn’t love pizza?!

Sometimes we just do plain pepperoni, but we also love more unique ideas, such as a White Pizza or Turkey Cranberry Pizza.

basket of fresh vegetables: onion, butternut squash, sweet potato, eggplant and tomatoes.

I found all these beautiful, bursting with flavor, vegetables at Walmart. I love fall veggies!!

I’m pretty passionate about the family dinner. I want my family to gather each night over a meal. And we do. But I also know the struggle is real! Working around schedules and extracurricular activities is tricky. I have 4 kids, believe me, I know.

slice of roasted vegetable pizza being lifted out of a cast iron pan.

If you’re not in a position to gather with your family every night, aim for  once a week (or a few times). It is so beneficial to your relationships. I always say food draws them in!

Rustic Harvest Vegetable Pizza

So, let’s talk about this pizza. It’s made with all the best fall veggies~

  • butternut squash
  • eggplant
  • onion
  • garlic
  • sweet potatoes
Sausage and roasted veggie pizza in a cast iron pan.

Of course you’ll need some pizza dough and some sauce. I really like Prego Farmers’ Market® sauces because they’re made with the ingredients that you would find at your local farmer’s market. The flavor is incredible.

I used the Prego Farmers’ Market® Tomato & Basil sauce for this recipe, but they also have Roasted Garlic and Classic Marinara. Besides putting this on your pizza, you’ll love it for your pasta and other Italian dishes too. YUM!


bowl of diced veggies: squash, onions, eggplant and sweet potatoes, for pizza.

First prepare your veggies. Just chop everything up, drizzle some olive oil on them, and some Italian seasoning.

Olive oil being poured onto diced vegetables.

Then you’ll roast them in a 400 degree oven until their tender. Roasting brings such a depth of flavor to your veggies. It’s so good!

diced vegetables on a sheet pan  with seasonings before roasting.

Once those are finished, it’s time to start your pizza. This goes pretty fast, so I would recommend having all your ingredients ready to go.

I made this pizza in a cast iron skillet and it makes an amazing crust. It’s a little crispy on the outside yet soft chewy on the inside. Think Chicago style deep dish.

In order to do this, have your pizza dough all rolled out and ready to go. Heat your cast iron skillet so it’s hot, but not smoking. Now, place the dough (carefully! It’s hot!) in the skillet and let it cook for a few minutes.

Pizza dough in a cast iron pan with a dollop of pizza sauce in the center. Dough has been pricked with a fork several times.

When it starts to bubble, you can add your sauce, cheese and toppings. Don’t be afraid to bring that sauce all the way up the edges of the crust. It sort of caramelizes and absorbs into the edges while in the oven making it even more flavorful.

Pizza with sausage and roasted vegetables and cheese, just before baking in a cast iron pan.

Finish this off in a preheated oven. It’ll only take 10 minutes or so and you’ll have ooey gooey cheesy-crispy chewy crust-flavor bursting toppings-yumminess!

I know that last line may have made no sense whatsoever, but trust me, you want to make this Rustic Harvest Vegetable Pizza. Tonight!

More Pizza Recipes

📋 Recipe

rustic harvest vegetable pizza

Rustic Harvest Vegetable Pizza Recipe

An easy weeknight meal with a dash of gourmet. Rustic Harvest Vegetable Pizza brings all the best fall flavors together in a deep dish pizza.
5 from 2 votes
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Course: Main Dish
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 8
Calories: 542kcal


  • 1 pound of mild Italian sausage cooked and crumbled
  • 1 eggplant diced
  • 1 butternut squash peeled and diced
  • 1 sweet potato peeled and diced
  • 1 onion cut in wedges
  • 8 cloves garlic peeled and left whole
  • 2 tablespoons olive oil
  • 1-2 teaspoons Italian seasoning
  • salt and pepper to taste
  • 1 pound pizza dough homemade or store bought, rolled and stretched
  • 1 jar Prego Farmers’ Market® Tomato & Basil Sauce
  • 2 cups mozzarella cheese shredded
  • 1 pint cherry tomatoes
  • Fresh basil leaves torn


  • Preheat oven to 400.
  • Toss the eggplant, squash, sweet potato, onion and garlic with olive oil in a large bowl.
  • Place on a rimmed baking sheet and sprinkle with Itallian seasoning, salt and pepper.
  • Roast for 30 minutes, or until tender, tossing half way through the cooking time.
  • Remove from the oven and let cool.
  • Preheat cast iron skillet on the stove on med-high heat.
  • Carefully place the dough in the pan.
  • When the crust starts to bubble, add the sauce, half the cheese, sausage, roasted vegetables, and tomatoes.
  • Place in the oven for 10-15 minutes, until cheese is melted.
  • Remove the pizza from the oven and add the torn basil leaves.
  • Enjoy!


You will have left over vegetables, so you can either plan on making two pizzas, or use them for another meal, or on a salad.


Calories: 542kcal | Carbohydrates: 50g | Protein: 21g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 1022mg | Potassium: 842mg | Fiber: 6g | Sugar: 11g | Vitamin A: 12763IU | Vitamin C: 38mg | Calcium: 226mg | Iron: 4mg
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Hop on over to your local Walmart, and grab these delicious ingredients.

Their produce department is super impressive. All this colorful produce really inspires me. So many recipes, so little time.

Colorful vegetables at the grocery store.

The Prego Farmers’ Market® sauces are found in the aisle with soup and pasta.

3 image collage of where to find ingredients at Walmart.

See what Prego did to promote their promote their new flavor rich, fresh ingredient, picked at peak sauces. This is so creative, I love it!

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  1. Your photos are just dreamy! The food outrageously tasty sounding! I have got to make this 🙂 Pinning. Thanks for sharing this with us at Funtastic Friday!

  2. I agree Karyl, perfect time of year for this! And, I might just cook my pizzas this way from now on!

  3. I love this pizza for fall/winter! And I really like how you make it in the cast iron skillet. What a wonderful twist

  4. I love that Prego has come out with some delicious options for tomato sauces that are pumped up from the old sauces that have been on the shelf for years. Makes me want to try out some new recipes. I am not really a roasted vegetable person but your pizza looks divine!