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.
Servings 8
Calories 542kcal
Ingredients
- 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
Instructions
- 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!
Notes
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.
Nutrition
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