rustic fall harvest pizza

I dream up new recipes and ways to re-invent old ones all the time; and there are certain times of the year, like the Fall, when I feel more inspired to create new dishes.

And here's my latest . . . a rustic Fall Harvest Pizza! It's so simple, yet so delicious! I truly believe that when you carefully pair the right foods, spices, and herbs . . . that even the most simplest of foods can make the most amazing dishes; and this dish is a great example of that!

Imagine with me . . .   

a light, flavorful crust 

generously laden with a rich & flavorful roasted garlic Alfredo sauce

topped with grated fresh mozzarella,

Fall vegetables roasted to perfection in olive oil and fresh thyme,

crispy pancetta,

more mozzarella . . .

and then after cooling for a few minutes, 

a sprinkling of fresh Parmesan shavings

There's something magical about adding Parmesan shavings at the end,

after the pizza has had a minute or two to cool.

Not only is its texture superb, but its salty bite gives this Fall Harvest pizza

just the right finish.

Pizza dishes are known for their versatile nature; their topping possibilities are endless. So why not seize Fall's best vegetables and herbs . . . and introduce them to a creamy, rich sauce,  fresh cheese, and salty, crispy pancetta?!

And for a more rustic appearance, don't stress about whether the pizza dough forms a perfect circle. Instead, stretch it out . . . and let the dough take its own odd shape. 

Serve atop a wood board, add a small pumpkin or two, linen napkins . . . and you have a festive dinner. 

Here's what you'll need . . .

home-made or store bought pizza dough

1 jar of roasted garlic Alfredo sauce 

mozzarella cheese, shredded

4 ounces of pancetta, chopped and cooked

1 large sweet potato, diced and roasted in olive oil and thyme

1 medium butternut squash, diced and roasted in olive oil and thyme

5 ounces shaved Parmesan

bunch of fresh thyme

olive oil 

* Spicy Italian sausage would be a great addition to this pizza!

Preparation

Prepare pizza dough. Par-bake at 375 degrees Fahrenheit for 8-10 minutes. Allow to cool.

Dress par-baked crust with desired amount of Alfredo sauce.

Sprinkle lightly with mozzarella cheese, and evenly distribute roasted sweet potatoes, butternut squash, and pancetta.

Sprinkle with more mozzarella cheese.

Bake for 10 t0 12 minutes. Cool for 1-2 minutes, and then generously sprinkle with fresh shaved Parmesan.

Enjoy!

bon appetit!