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A slice of harvest pizza

Harvest Pizza

Cheddar, roasted butternut squash, cranberries, red onion and blue cheese top this incredible harvest pizza.
Course Main Course
Cuisine American
Keyword Harvest Pizza
Total Time 25 minutes
Servings 4 people


  • 1 16 ounce refridgerated pizza dough at room temperature
  • 6 ounces shredded sharp cheddar cheese
  • 2 cups cubed and roasted butternut squash or sub another roasted veggie
  • 1 cup fresh cranberries washed and picked over
  • 1/4 red onion thinly sliced
  • 2 ounces blue cheese crumbled
  • freshly ground pepper
  • balsamic glaze optional


  • Preheat oven to 500 degrees with Baking Steel or pizza stone inside on the top 2/3 of the oven.
  • Lightly flour working surface and your hands. Divide dough into two even balls. Gently work dough balls into two approximately 11-inch pizza crusts. Add cheddar cheese evenly to both pizzas, leaving about a 1/2 inch border. Add roasted butternut squash, cranberries, red onion and blue cheese.
  • Using a pizza peel, transfer pizza from working surface to Baking Steel or pizza stone, or pizza pan. Bake until crust and cheese are lightly browned and bubbly, rotating pizza 180 degrees after 2-3 minutes. Cooking time will vary, depending on oven. Ours took about 8-10 minutes total. Repeat with second pizza. Transfer pizzas to a baking rack and let cool 1-2 minutes. Top with freshly ground black pepper and balsamic glaze, if desired. Slice and serve.


NOTE: this recipe makes 2 pizzas, using 1 lb of store bought dough.