Name: Savory Beef Autumn Pizza - Fall Flavors Galore
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 servings
Ingredients: 3 tbsp extra virgin olive oil, divided; 8 fresh sage leaves; 1 lb mixed wild mushrooms or cremini mushrooms, sliced; Kosher salt and pepper, to taste; 2 tbsp butter; 1 clove garlic, minced or grated; 1/2 cup fresh basil & thyme, roughly chopped; 1 lb Brussels sprouts, shredded; 1/2 lb pizza dough, rolled out to a 10-12 inch circle; 2 tbsp apple butter; 1 pinch crushed red pepper flakes; 8 oz fresh burrata cheese; 1 1/2 cups shredded provolone cheese; 3 oz beef prosciutto, torn into pieces

Autumn Pizza isn’t just a meal; it’s a cozy embrace on a crisp evening, a culinary celebration of everything we adore about the fall season. Imagin extracte sinking your teeth into a slice that whispers of woodsmoke and harvest bounty. It’s that magical time of year when the leaves turn brilliant hues and our appetites crave warmth, comfort, and a touch of earthy sweetness. People flock to this dish because it perfectly encapsulates those feelings, transforming simple pizza dough into a canvas for seasonal delights. What makes this Autumn Pizza truly special is its delightful interplay of textures and flavors: the subtle sweetness of roasted squash, the savory depth of caramelized onions, the nutty crunch of toasted walnuts, and the creamy tang of goat cheese, all harmonizing on a golden crust. It’s a symphony for your taste buds, a delicious reminder that good food and good company are at the heart of the season.

Ingredients:

Extra virgin extract olive oil: 3 tbsp, divided
Fresh sage leaves: 8
Mixed wild mushrooms or cremini mushrooms: 1 lb, sliced
Kosher salt and pepper: To taste
Butter: 2 tbsp
Garlic: 1 clove, minced or grated
Fresh herbs (basil & thyme): 1/2 cup, roughly chopped
Brussels sprouts: 1 lb, shredded
Pizza dough: 1/2 lb, rolled out to a 10-12 inch circle
Apple butter: 2 tbsp
Crushed red pepper flakes: 1 pinch
Fresh burrata cheese: 8 oz
Shredded provolone cheese: 1 1/2 cups
Beef Beef Prosciutto: 3 oz, torn into pieces

Preparing the Autumn Pizza Toppings

Sautéing the Mushrooms

Let’s start by building the foundation of flavor for our Autumn Pizza. Heat 1 tablespoon of the egin extracta virgin olive oil and the butter in a large skillet over medium-high heat. Once the butter is melted and the oil is shimmering, add your sliced mushrooms. Don’t overcrowd the pan; if you have a very large amount of mushrooms, it’s better to cook them in batches to ensure they caramelize properly rather than steam. We want to develop a deep, rich flavor, so let them cook, stirring occasionally, for about 8-10 minutes, or until they’ve released their moisture and started to brown nicely. This caramelization process concentrates their earthy flavor, which is perfect for an autumnal dish.

Once the mushrooms are nicely browned, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter. Now, stir in the chopped fresh basil and thyme. Cook for just about 30 seconds more, allowing the herbs to release their aromatic oils. Season generously with kosher salt and freshly ground black pepper to taste. Remove the mushroom mixture from the skillet and set it aside.

Roasting the Brussels Sprouts

Next, we’ll prepare the Brussels sprouts. In a medium bowl, toss the shredded Brussels sprouts with the remaining 2 tablespogin extract of extra virgin olive oil. Season them well with kosher salt and pepper. Spread the seasoned Brussels sprouts in a single layer on a baking sheet. We’re going to roast these to bring out their natural sweetness and give them a slightly crispy texture. Place the baking sheet in a preheated oven at 400°F (200°C) and roast for 10-12 minutes, or until they are tender-crisp and have some nice browned edges. Keep an eye on them, as they can go from perfectly roasted to overcooked quite quickly. Once done, remove them from the oven and set aside.

Frying the Sage Leaves

For a delicate, crispy garnish that adds a sophisticated herbaceous note, we’ll quickly fry the fresh sage leaves. Heat abogin extract1/4 inch of extra virgin olive oil in a small skillet over medium heat. Once the oil is hot (you can test by dropping a single sage leaf in; it should sizzle immediately), carefully add the fresh sage leaves. Fry them for about 15-30 seconds per side, until they become translucent and crispy. Be very careful, as they cook very quickly and can burn easily. Remove the fried sage leaves with a slotted spoon and place them on a paper towel-lined plate to drain excess oil and crisp up further.

Assembling and Baking Your Autumn Pizza

Now that all our components are ready, it’s time to assemble this magnificent Autumn Pizza. Preheat your oven to 400°F (200°C). If you’re using a pizza stone, make sure it’s in the oven as it preheats. Lightly grease your baking sheet or pigin extract peel with a little extra virgin olive oil if you’re not using a pizza stone.

Place your rolled-out pizza dough onto the prepared surface. We’re going to create a flavorful base that complements the toppings. Spread the 2 tablespoons of apple butter evenly over the surface of the dough, leaving a small border for the crust. The apple butter provides a subtle sweetness and a lovely autumnal base. Sprinkle a pinch of crushed red pepper flakes over the apple butter for a gentle warmth that cuts through the richness.

Next, evenly distribute the shredded provolone cheese over the apple butter and red pepper flakes. The provolone will melt beautifully and provide a classic cheesy foundation. Now, scatter the caramelized mushroom mixture and the roasted Brussels sprouts over the provolone cheese. Try to distribute them evenly so every slice gets a good mix of flavors and textures. Finally, tuck the torn pieces of beef prosciuttoiutto amongst the vegetables. As it bbeef prosciuttoprosciutto will become wonderfully crispy and add a savory depth.

Place the pizza in the preheated oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Once the pizza is out of the oven, and while it’s still hot, gently tear the fresh burrata cheese into pieces and scatter them over the top of the pizza. The residual heat will soften the burrata, making it incredibly creamy and luxurious. Garnish with the crispy fried sage leaves. Allow the pizza to rest for a minute or two before slicing and serving. This brief rest helps the cheese settle and makes for cleaner cuts. Enjoy your delicious Autumn Pizza!

Conclusion:

I hope you’ve enjoyed learning how to create this delicious Autumn Pizza! This recipe brings together the cozy flavors of the season with a delightful balance of savory and sweet. The combination of roasted squash, caramelized onions, salty beef pancetta, and creamy fontina cheese creates a truly memorable pizza experience that’s perfect for a casual weeknight dinner or a festive gathering with friends and family. Don’t be afraid to get creative and make this Autumn Pizza your own!

For serving suggestions, this pizza pairs wonderfully with a simple arugula salad tossed with a lemon vinaigrette to cut through the richness. A glass of crisp apple cider or a light-bodied Pinot Noir would also be excellent accompaniments. When it comes to variations, feel free to swap out the squash for sweet potatoes or butternut squash. If you’re vegetarian, omitbeef pancettacetta and add toasted walnuts or crispy sage leaves for texture and extra flavor. Goat cheese or Gorgonzola could also be substituted for the Fontina if you prefer a tangier profile. Experiment and discover your favorite combination!

Frequently Asked Questions:

Can I use pre-made pizza dough?

Absolutely! Using pre-made pizza dough is a great time-saver and will still yield a fantastic Autumn Pizza. Just follow the dough’s package instructions for preparation and baking.

What kind of squash is best for this recipe?

While acorn squash is featured, butternut squash or kabocha squash are also excellent choices. They offer a slightly different sweetness and texture, but both roast beautifully and complement the other toppings perfectly.

How can I make this pizza spicier?

To add a little heat to your Autumn Pizza, you can sprinkle in some red pepper flakes along with the other toppings before baking, or drizzle a touch of hot honey over the finished pizza.