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Welcome to my blog. Front Range Fed is a blog about eating fresh, local food in and around Colorado's Front Range. Each week, I try new recipes, using as many local ingredients as possible. Join me as I discover the amazing things our local farms have to offer, and the delicious ways to enjoy them...one meal at a time. 

Fall Harvest Pizza Recipe

Fall Harvest Pizza Recipe

Fall Harvest Pizza Recipe With Acorn Squash And Italian Sausage

Homemade pizza is easy when you have the right ingredients. This pizza recipe is the best and uses all the flavors of fall to create a warm, spicy and delicious pizza. Roasted acorn squash, hot Italian sausage, creamy goat cheese and crisp arugula make this pizza a showstopper!

Hello Friends!  This is a quick post today since it’s my youngest son’s 5th birthday!!  Let’s jump right into it!   

This is the ultimate fall pizza recipe and starts Italian sausage and acorn squash as the mains, with goat cheese, Serrano peppers and arugula as the supporting cast. Oh, and also an honorable mention to toasted pumpkin seeds and Sriracha as the toppers.  All served on top of a crispy, light homemade pizza crust. 

My inspiration for this pizza came, in fact, from my son.  This year his school has taken part in a program designed to ensure every preschool kid has enough healthy food to eat, even on the weekends.  His school sends him home each weekend with a bag full of groceries, usually filled with things like rice or pasta, vegetables, apples, and healthy snacks and cereals.  I think this is such a great program and is helping so many families out. Not only do we feel incredibly grateful for this gift, but the look of pride on my sons face when we tell him that the meal we’re eating was provided by him is totally priceless.   

Most of the time, he loves what they send home. But a couple of weeks ago we received an acorn squash, which was a bit of a deal breaker for him.  My husband is also a member of the “anti-squash” squad and was out of town for work when it arrived home in our weekly bag.  I, on the hand, love all types of squash so it was the perfect time for me to experiment with a new recipe that I knew would be pretty much all for me.  Thus, this pizza was born. 

We had a plethora of Serrano peppers left over from our garden, which I knew would counter the sweetness of the squash perfectly. I also picked up some hot Italian sausage, goat cheese, arugula and pumpkin seeds on the way home to use as pizza toppings.

 Now, onto the crust.  In my opinion, pizza crust is really the most important part of the pizza – too crispy and it’s impossible to eat but too doughy and you feel like you’re eating a pastry instead of pizza.  Luckily I came across this pizza dough recipe from Bobby Flay a while back and it’s a total keeper – light, crisp, easy to roll out, and bakes like a dream.  It’s a winner. 

Fall Harvest Pizza Using Roasted Acorn Squash

I prepared the pizza crust in advance (it takes a couple of hours to rise) and when it was close to being ready I started in on the pizza toppings.  First, start off by roasting your acorn squash. You can do this easily by cutting it in half, removing the seeds, then slicing it into thin strips. Place these on a baking pan and brush lightly with olive oil.  Roast it at 385° for about 25 minutes, and then let it cool for a just a bit before peeling the skin off. If you’re using Serrano peppers too, you can add these to the baking sheet with the squash – roasting them lessens the heat just a little bit.  These are still very hot peppers so if you prefer, you can use a milder pepper, or omit them all together.

Next, sauté some onion and garlic and brown your sausage. Pile the squash, peppers, onion, garlic and sausage mixture on top of your pizza and top it with a sprinkling of parmesan cheese before baking it at 425° for 20 minutes or so. 

While your pizza is baking, you can toast your pumpkin seeds – this really brings out the flavor of the seeds and I think they add a little extra crunch to the pizza.  Just toss a handful into a small pan and stir them over low heat for a few minutes, or until they start browning slightly and smell fragrant. These can burn quickly so keep an eye on them and don’t leave them unattended. 

Once your pizza is done cooking, remove it from the oven and top with arugula, goat cheese crumbles and pumpkin seeds. 

Fall Harvest Pizza Recipe

Because I love the heat, I also drizzled the pizza with a bit of Sriracha sauce, which I think took it totally over the top in my book.

We’re kicking off the weekend in style with family movie night and hot dogs (at the birthday boy’s request) but I’ll be dreaming of this pizza. Go make it tonight! It’s the perfect Friday pizza night recipe! 

So long - I have a cake to bake and balloons to fill!



Fall Harvest Pizza Recipe

Ingredients

  • Prepared Pizza Crust (I love this one by Bobby Flay)

  • ½ acorn squash

  • 1-2 Serrano peppers

  • ¼ cup olive oil, divided

  • 1 yellow onion, sliced thinly

  • 3 garlic cloves, minced

  • ½ lb. hot Italian sausage (or if you prefer a milder pizza, you can just use regular Italian sausage)

  • 1 cup grated parmesan cheese

  • 1 large handful of baby arugula

  • 4 oz. goat cheese, crumbled

  • ¼ cup toasted pumpkin seeds

  • Sriracha for drizzling 

Directions:

  1. If you’re making homemade pizza dough, prepare it in advance.

  2. Preheat oven to 385°

  3. Slice your acorn squash into thin strips and arrange on a baking sheet.  Brush the sliced acorn squash with olive oil. If you’re using peppers, add them to the baking sheet as well. Roast the squash and peppers for 25 minutes, flipping halfway through.

  4. While your squash and peppers are roasting, caramelize your onion.  Add half of your olive oil to the pan and sauté your sliced onions for about 20 minutes on low heat.  They should be translucent and soft when done.  Add the minced garlic to the onion and sauté for 2 minute more.  Remove from heat and set aside.

  5. In the same pan, brown your sausage.  Once sausage is finished, combine it with the onion and garlic mixture.

  6. Remove squash from oven and peel skins off slices. Finely slice your peppers   Increase oven temperature to 425.

  7. Place your prepared pizza dough on a parchment lined pan or a baking stone and brush lightly with olive oil.

  8. Layer the sausage, onion and garlic mixture on the dough, and add the sliced squash and pepper to the pizza.  Sprinkle with Parmesan cheese and bake for 20 minutes, or until edges of pizza are very slightly browned.

  9. While your pizza is cooking, toast your pumpkin seeds. Place seeds in a small pan and stir over low heat for 3-5 minutes, until the seeds begin to smell fragrant.  Remove from heat and set aside.

  10. Once pizza has finished baking, top it with arugula, coat cheese crumbles and the toasted pumpkin seeds. 

  11. If desired, drizzle pizza slices with Sriracha and/or additional olive oil.

  12. Enjoy!  

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