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Why I Love to Make This Harvest Skillet Pizza
Growing up, pizza was one of the first things I was allowed to make on my own. The dough was easy, and Mom didn’t mind me experimenting at all. I would always go out to the garden and find what was ready to be harvested. That meant that each pizza was crafted around the fresh peppers, spinach, and tomatoes that were ready to be picked.
Not much has changed to this day. I still do the same thing today, catering my pizzas to match the season. This one is all about fall: sweet roasted squash with browned butter and caramelized garlic. For a bit of green, some Brussels sprouts and arugula on top. And to make it a pizza, mozzarella for melted perfection. This is now my fall cozy go-to recipe.
Why make pizza in a cast iron skillet?
Cast iron skillets can really be a workhorse in the kitchen. I use them weekly on the stove or in the oven. And why is that? Cast iron distributes and retains heat extremely well. So in this recipe, the pizza crust gets browned and crispy while in the skillet, which really makes it a great crust.
When you don’t have a pizza stone or pizza oven readily available, a cast iron skillet becomes the next best way to make pizza. And if you don’t have a cast iron skillet, this works well with a pizza stone or on a grill.
What constitutes as a pizza topping?
The short answer is… anything! There’s no reason to feel constricted by a few measly “traditional” pizza toppings. No way! It’s a big world out there full of toppings that go well on a pizza.
Each ingredient in this recipe works perfectly on this pizza. The roasted squash and Brussels sprouts give the sweet, savory, and roasted layers that you crave. The browned butter with roasted garlic sauce becomes the best backdrop for the toppings. And a little hit of fresh arugula gives that peppery, crunchy finish that makes this a winning combination!
Follow These Tips
Serving
Serve warm, cut into wedges straight from the skillet. A drizzle of balsamic glaze or honey before serving can add a finishing touch.
Storage
Store leftovers in the fridge for up to 3 days. Reheat in a 375°F oven or skillet to re-crisp the crust.
Harvest Skillet Pizza
Ingredients
- 1 recipe pizza dough
- ½ lb butternut squash sliced into ¼-inch pieces
- ¼ lb Brussels sprouts cleaned and cut in half
- 1 tbsp olive oil
- ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 head garlic
- 2 tbsp browned unsalted butter
- 4 oz fresh mozzarella cheese
- ¼ cup dried cranberries
- chopped arugula (to garnish)
- 1 tbsp balsamic glaze
Instructions
- Roll the pizza dough into a 14-inch circle for a 12-inch cast-iron skillet. Transfer to a cast-iron skillet, adjusting to fit as needed. Continue with the pizza toppings.1 recipe pizza dough
- Preheat oven to 425°F.
- Place butternut squash and Brussels sprouts on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Cut crossways on the head of garlic, removing just the top tips of the cloves. Place the garlic head in a square of foil. Roast the vegetables and garlic in the preheated oven until the squash and Brussels sprouts are tender and browned, 18-25 minutes, and the garlic is browned and soft, 30-40 minutes. Remove from the oven and set aside.½ lb butternut squash, ¼ lb Brussels sprouts, 1 tbsp olive oil, ½ tsp kosher salt, 1 tsp freshly ground black pepper, 1 head garlic
- Once roasted, squeeze the garlic into the brown butter. Mash the garlic into the butter to combine.2 tbsp browned unsalted butter
- Spread the garlic butter mixture on the prepared pizza dough. Top with dried cranberries, roasted vegetables, and slices of mozzarella. Make sure the dried cranberries aren't exposed to direct heat or they may burn. Before placing in the oven, drizzle the edges of the crust with 2 tsp of olive oil.¼ cup dried cranberries, 4 oz fresh mozzarella cheese
- Bake on the middle rack of a preheated oven until the crust is browned and the cheese is melted throughout, 20-30 minutes.
- Once baked, remove from the oven and cool for 5 minutes. Top with arugula, balsamic glaze, slice, and serve.chopped arugula (to garnish), 1 tbsp balsamic glaze
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
For the fall pizza, how is the balsamic glaze made? Not seeing this in the recipe. Thanks, Jennifer
Love all your stuff. I hated squash but now you got me eating squash. LOL
Making the Whoopie Pies next.
We loved this pizza…..the dough was perfect,…fresh cheese, roasted squash and Brussel sprouts, ..amazing! I made my own balsamic reduction to drizzle over the arugula topping! Delicious!👏🏻 Watching your videos first is so helpful….knowing how it all comes together! Another winner!❤️
I did make this pizza. Was good and this crust is so good. I’ve used the crust recipe for regular pizza too. It is now my go to crust. Thank you Wyse Guide
We tried your Harvest Skillet Pizza tonight. What a hit this was! Loved it – especially the roasted butter garlic sauce! Oh my gosh!!! The butter nut squash was sweet and delicious, and the fresh mozzarella made all the difference in the world! Thank you so much!!! Sold!!!
Kaleb! I just finished making my menu for the week which includes your Roasted Pork Tenderloin with Apples and Squash and then I saw this Pizza recipe! So I added the pizza to my menu as well. It’s a Wyse menu! Thank you for for all of the wonderful fresh recipes! You are the best!
Can’t wait to see how my fall pizza turns out!!! It looks delicious in your post. Thanks for sharing… 🎃