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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.
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