Autumn Harvest Pizza Recipe

Autumn Harvest Pizza Recipe Instructions

• 1 ¼ tsp active dry yeast
• 1 tsp sugar
• 1 cup lukewarm water
• 1 y ½ cups white flour
• 1 cup whole wheat flour
• 3 to 4 tbsp olive oil and 1 or 2 tbsp. more to roll the dough or as needed.
• 1 tsp salt

• 1 carrot, cut in rounds
• 1 cup cubed squash
• 1 eggplant cubed
• 1 red onion cut in wedges
• 1 red bell pepper in julienne
• 3 tbsp honey
• ½ tsp ground cumin
• 2 tbsp olive oil plus 1 tbsp more to finish
• Salt and black pepper
• 6 oz. grated mozzarella, goat cheese or blue cheese
• 4 slices cooked bacon, chopped
• 1 tsp dried oregano
• 1 tsp dried thyme
• Zest of 1 lemon
• Zest of 1 orange
• 1 tbsp. sesame seeds
• 4 tbsp roughly chopped almonds
• 1 bunch baby spinach leaves

1. In a bowl, combine the dry yeast with sugar and water. Add the flour next, then pour 4 tbsp. of olive and combine using your hands, working it into a dough. Add more olive oil if they mix is too dry. The dough should be sticky and moist, but also easily formed into a ball.
2. After about 4 minutes you should be able to form a ball. Place in a Ziplock bag and leave to rise someplace warm for about 1 hour.
3. For the pizza topping, combine the carrots, squash, eggplants, onion and the red bell pepper with the honey, the cumin powder, and olive oil, then season with salt and black pepper to taste, tossing to fully coat. Transfer to a baking sheet and bake at 350F until golden. Reserve warm.
4. Take the leavened dough and roll it out directly on a pizza pan with fingers moist with olive oil. This will yield 4 small pizzas or 1 large one. Brush with olive oil and bake at 350 F for 8/10 minutes or until golden.
5. Remove from oven, top with cheese, fall harvest vegetables, the bacon, and finally more cheese. Bake for another 4 minutes until the cheese is melted, then finish with oregano, thyme, the lemon and orange zest, the sesame seeds and the roughly chopped almonds, the baby spinach leaves and a drizzle of olive oil.