Real Recipes From Real Home Cooks ®

fall harvest pizza

(2 ratings)
Blue Ribbon Recipe by
Christine M.
Medford, MA

I love veggie pizza and this utilizes some of the best fall vegetables AND the best fall beer - pumpkin beer - is used to make the crust! :)

Blue Ribbon Recipe

I've never made a pizza crust with beer before so I was a little leery about how it would turn out. It was quite delicious! Since the dough doesn't need to rise, you can easily throw this together for dinner. This makes a thinner crust but still has a nice chewiness to it. The sauce has a nice flavor and all the vegetables pair well together.

— The Test Kitchen @kitchencrew
(2 ratings)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For fall harvest pizza

  • 1 c
  • 1 bottle
    pumpkin beer
  • 1 tsp
  • 4 oz
    tomato sauce
  • 3 oz
    tomato paste
  • 1 clove
  • 1 tsp
  • 1 tsp
    oregano, dried
  • 1 tsp
    basil, dried
  • 2 c
    mozzarella cheese
  • 1/4 c
    Asiago cheese
  • 1
    small yellow zucchini
  • 1
    small green zucchini
  • 1
  • 3-4

How To Make fall harvest pizza

  • 1
    Preheat oven to 350 degrees. Mix flour and salt into a mixing bowl. Slowly pour beer into bowl and mix together until forms a dough. Add more flour if necessary. Slightly knead dough; set aside.
  • 2
    Lightly spray large cookie sheet with canola or vegetable spray. Take dough and spread out across cookie sheet. Bake for 10-15 minutes.
  • 3
    While pizza is baking, heat tomato sauce and tomato paste, bring to light boil. Add sugar, oregano, basil, and garlic and bring to a simmer.
  • 4
    Quarter the zucchinis and cut into small pieces, chop the leek, and cut mushrooms in half and slice into thin pieces.
  • 5
    Spread sauce on crust (you may not need to use all of it), next spread 3/4 of cheese. Add vegetables on top and then sprinkle the rest of the cheese on top.
  • 6
    Bake for another 15-20 minutes, until cheese is melted and vegetables are tender.