2 tablespoons olive oil

4 cups cubed butternut squash or pumpkin

1 tablespoon honey

1 teaspoon chili powder divided

1 favorite pizza dough

2 tablespoons fig preserves optional

1 honeycrisp apple thinly sliced

8 ounces burrata cheese

1/2 cup grated parmesan cheese

3 ounces thinly sliced prosciutto torn

1 large handful baby kale or arugula for topping

cripsy sage for topping

toasted pumpkin seeds for topping


Preheat the oven to 450 degrees F.

Spread the butternut squash out in a single layer on a baking sheet. Drizzle the olive oil, honey, chili powder salt and pepper, toss well to coat. Roast until butternut squash is tender, 20 to 25 minutes, stirring halfway through cooking. Remove and set aside.

Grease a large baking sheet with olive oil. On a lightly floured surface, push/roll the pizza dough out until until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with fig preserves (if using) and layer on the apple slices. Break the burrata cheese over the apples and divide evenly among the pizza. Evenly sprinkle on the roasted butternut squash and then add the parmesan. Next add the prosciutto. Drizzle lightly with olive oil. Place in the oven and bake for 10-15 minutes or until the crust is golden, the cheese has melted, and the prosciutto has crisped. Remove from the oven and top with a handful of baby kale, sage and toasted pumpkin seeds. Slice and eat!

Recipe and Image from Half Baked Harvest




1 of your favorite pizza dough

3 cups loosely packed brussels sprout leaves (from about a dozen brussels sprouts)

1 tablespoon extra-virgin olive oil

1 1/2 cups shredded mozzarella cheese

2-3 cups Kramer Foods pulled pork

3/4 cups shredded fontina cheese

1/4 cup barbecue sauce


Make the pizza. If your dough has been in the refrigerator, remove it and place it on your counter top to rest for about 20-30 minutes. Pre-heat your oven to 400 degrees. If you're using a pizza stone, warm it in your oven as the oven pre-heats. If you're using a large baking sheet, dust it lightly with cornmeal and set it aside (no need to pre-heat it).

Place the brussels sprout leaves in a medium bowl and toss gently with the olive oil. Set aside.

On a floured surface, roll out the dough until it's roughly a 12-inch circle. If the dough is elastic and hard to work with, let it rest for a few more minutes. Carefully transfer the dough to your warmed pizza stone or baking sheet. Sprinkle the mozzarella cheese evenly over the surface of the dough. Top with the barbecue pulled pork and the brussels sprout leaves. Then sprinkle with the fontina cheese and drizzle the remaining barbecue sauce on top.

Transfer the pizza to your pre-heated oven and bake for 14-18 minutes. The crust should be starting to brown, the cheese should be melted and some of the brussels sprouts leaves should be crispy. Remove the pizza from the oven and allow it to rest for about 5 minutes. Then using a large spatula, transfer the pizza to a cutting board and cut it into 8 slices. Serve immediately.

Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Recipe and Image from Floating Kitchen




1 of your favorite pizza dough

2 golden delicious apples sliced, thinly

1 cup cheddar cheese, shredded

1 1/2 tablespoons rosemary, chopped

8 slices bacon

1/4 cup yellow onion, diced

3 garlic cloves, minced

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 cup chicken broth

1 cup whole milk

1 teaspoon oregano

1/2 cup mozzarella, shredded

Basil or micro greens, garnish

salt and pepper to taste


Preheat oven to 400 degrees.

Line a baking sheet with foil and spray with non-stick cooking spray. Place 8 slices of bacon on top of the foil. Sprinkle rosemary over the top of the bacon along with pepper (to taste). Bake bacon for about 12 to 14 minutes or until crisp. Remove from oven and place bacon on a paper towel. Once cooled, chop and set aside.

To make the white sauce - In a medium skillet preheated to medium heat, melt butter. Add the onion and minced garlic and cook until softened about four minutes. Next, stir in the flour and cook for about a minute. Pour in the broth, milk, and oregano. Stir to combine and continue to stir about three minutes or until thickened. Remove from heat and stir in mozzarella.

Spray a another baking sheet with non-stick cooking spray. Roll out the dough into a 9X13 rectangle. Spread the white sauce over the dough leaving a one-inch border. Places apple slices evenly on the pizza making sure to cover. Next, sprinkle the bacon on top followed by cheddar cheese. Bake pizza for about 20 minutes or until golden brown. Remove and garnish with basil or micro greens. Enjoy!

Recipe and Image from Climbing Grier Mountain




1 of your favorite pizza dough

1 head garlic

2 Tbsp olive oil , divided

1/4 tsp freshly ground black pepper

2 pinches salt

1 1/2 barlett pears, sliced thin

6 oz low-moisture mozzarella cheese , diced into 1/2-inch cubes*

3 oz goat cheese, crumbled

5 oz Kramer's Italian Sausage

Yellow corn meal, for dusting

1/4 cup fresh basil leaves , chopped into thin ribbons


Preheat oven to 400 degrees. Remove loose papery outer layers from garlic (the cloves still remain intact), and cut about 1/4-inch from top to expose garlic cloves. Set garlic over a piece of aluminum foil (large enough to well wrap around garlic), drizzle 1 1/2 tsp olive oil evenly over top of garlic, then wrap with foil to enclose. Bake in preheated oven until nearly roasted through (not quite fully because it will continue to roast on pizza), about 28 - 30 minutes. Remove from oven and set aside to cool, then remove cloves from skins. Increase oven temperature to 450 degrees and place on pizza stone in center of oven.

On a large sheet of parchment paper lightly dusted with corn meal (or flour), shape and stretch pizza dough to 12 1/2 inches. Brush top of dough evenly with 1 1/2 Tbsp olive oil then sprinkle top evenly with pepper and salt. Layer pears, mozzarella, goat cheese, cooked italian sausage and garlic cloves over pizza. Transfer pizza on parchment to hot pizza stone in oven and bake 11 - 14 minutes until crust is golden and cheese is melted. Remove from oven and sprinkle with basil ribbons. Slice and serve warm.

*I recommend using the kind that comes shaped like a cylinder (not fresh for this recipe though). Part skim or whole.

**I slightly undercooked the sausage as it will continue to cook in the oven. Just make sure it's fully cooked through after baking.

Recipe and Image from Cooking Classy