The Pioneer Woman Tasty Kitchen
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Roasted Fall Veggie Pizza with Rosemary & Balsamic

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Level: Easy

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Description

Roasted butternut squash, parsnips, and red onion top this vegan pizza, accented by rosemary and balsamic. See the related blog post for my whole grain pizza crust!

Ingredients

  • 1 Tablespoon Finely Chopped Rosemary
  • 2 Tablespoons Balsamic Vinegar
  • 1-½ Tablespoon Olive Oil, Divided, Plus More To Brush On Dough
  • 1 Tablespoon Honey
  • 2 Tablespoons Minced Garlic, Divided
  • ½ teaspoons Black Pepper
  • 4 cups Cubed Butternut Squash (1/2 Inch Pieces)
  • 2 cups Cubed Parsnips
  • ½ whole Red Onion, Chopped
  • ½ pounds Fresh Spinach, Rinsed
  • ¼ cups Cornmeal (Or Less)
  • 2 whole Pizza Doughs
  • ¼ cups Balsamic Reduction, For Drizzling (optional)

Preparation

This recipe makes 2 medium-sized pizzas.

Preheat oven to 450ºF.

In a small bowl, whisk together the rosemary, balsamic vinegar, 1 tablespoon olive oil, honey, 1 tablespoon garlic, and black pepper.

Add the chopped butternut squash, parsnips and red onion to a large bowl. Pour the dressing over and stir to coat.

Line a baking sheet with foil for easy clean-up. Spread out the vegetable mixture on the sheet and roast until tender but not mushy, about 25 minutes.

While the veggies are roasting, heat a large pan over medium-high heat. Add the remaining ½ tablespoon olive oil and saute the spinach until tender. Remove from heat.

Sprinkle cornmeal on 2 pizza sheets and stretch out dough on top. Brush with a bit of olive oil and sprinkle with the remaining garlic. Top with spinach and veggies when they are done roasting.

Bake pizza at 450ºF for 10-12 minutes, until crust is golden brown.

Drizzle with balsamic reduction if desired. Slice and serve!

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