What could be better than making an entire pizza in one cast iron skillet? This fall-inspired harvest pizza is made from a simple crust and topped with Brussels sprouts, arugula, and butternut squash. It can't get any more seasonal than this!
In a medium bowl, combine the flour, yeast, and salt. Pour in the water and olive oil. Using a fork or hands, mix to form a shaggy dough, about 2 minutes. Knead quickly into a cohesive mass to ensure all the flour is combined. Drizzle with olive oil, cover, and set in a warm place until the dough has risen about double in size, 1 to 1 ½ hours.
2 cups bread flour, ½ tsp salt, 2 ¼ tsp (1 pkg) instant yeast, 1 cup warm water (100-110°F), 2 tbsp olive oil
Once risen, knead the dough into a ball and place it on a floured surface. Allow it to rest for 5 minutes and press or roll 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.
For the pizza
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 salt, 1 tsp pepper, 1 head garlic
Once roasted, squeeze the garlic into the brown butter. Mash the garlic into the butter to combine.
2 tbsp brown 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
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.