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Fall Harvest Veggie Pizza
Fall Harvest Veggie Pizza
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Prep Time:
35 minutes
Total Time:
1 hour 45 minutes
Create a delicious and easy meal using Pillsbury classic pizza crust filled with vibrant flavors.
Ingredients:
  • 1 acorn squash, peeled, seeded and cubed
  • Olive oil
  • 1/2 red onion, thinly sliced
  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 1/2 tart apple (such as Granny Smith or McIntosh)
  • 1 cup shredded white Cheddar cheese (4 oz)
  • 1 cup crumbled gorgonzola cheese (4 oz)
  • 1 large handful arugula, if desired
Instructions:
  • Preheat the oven to 350°F. Coat the squash cubes with a drizzle of oil in a shallow baking pan. Roast for approximately 45 minutes, or until tender and golden brown.
  • In a 10-inch skillet over medium heat, caramelize the onion in a small amount of oil. Remove from heat and set aside.
  • Take the squash out of the oven and raise the oven temperature to match the temperature specified on the pizza crust package. Use a fork to roughly mash the squash and set it aside.
  • Place the pizza crust on a floured pizza stone or cookie sheet, shaping it into a 12-inch round. Bake for 5 minutes. While it bakes, core the apple and thinly slice it, then set aside.
  • Spread the mashed squash over the partially baked crust, then sprinkle with 3/4 cup of Cheddar cheese. Add the apple, onion, gorgonzola cheese, and the rest of the Cheddar cheese on top. Bake for an additional 15 to 20 minutes until the crust is golden brown. Let it cool for 10 minutes before serving.
  • Add a vibrant touch to your pizza by sprinkling arugula on top, or opt for arugula dressed with a zesty blend of lemon juice, salt, and pepper.

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