Celebrate Fall with Harvest Pizza 4 ways

What better way to celebrate the harvest season than experiment in the kitchen with some fresh harvest ingredients. So we headed to our local farmers market to grab a few key ingredients and do a little experimental pizza making. The result? Delicious pizzas that are better than anything you could order-in.

And the pièce de résistance of our harvest pizza extravaganza? Our resident fermentation specialist, Lena (who works at our Lonsdale location), kindly provided us with her sourdough recipe! If you’re new to fermentation, we recommend asking Lena how to get started.

So with a resident fermentation specialist eager to make us some amazing sourdough, and our arms full of fresh veggies from the farmers market, we headed to our test kitchen to make some Harvest Pizzas.

Is four different kinds of pizzas overboard? We don’t think so. We love to experiment with different ingredients and flavours and want to inspire you to do the same.

harvest pizza

Above are the basic ingredients that we used for the pizzas, all of the fruits and veggies that we used are currently in season locally — and might even be growing in your garden right now!

 

Sourdough Pizza Dough Recipe

rolling out sourdough pizza dough

Recipe by Lena

Makes 6 pizzas

Ingredients:

  • 225g of water
  • 14g of salt
  • 250 g of Levain Starter
  • 375g of white flour

Directions:

  1. Mix all ingredients except for the salt
  2. Let rest for 30 min, then add salt, and mix
  3. Every 30 min fold the dough for a total of 4 times
  4. Divide and shape into 6 balls
  5. Let rest overnight in the fridge

 

Caramelized Onion Brussel Sprout with Potato Pizza

brussle sprout pizza

Introduction:

We wanted to make this pizza taste like Thanksgiving. It’s packed with classic Thanksgiving flavours like potato, brussel sprouts and caramelized onion.

Ingredients:

  • 1 serving of Lena’s Sourdough Pizza Dough
  • 1/2 Red Onion thinly sliced
  • 15-20 Brussel Sprouts thinly sliced
  • 1-2 medium sized potatoes thinly sliced
  • Pre-made Cashew Cream (we used our Vitamix to make this)
  • A few oz of good goat cheese
  • A couple of TBSP of balsamic glaze

Directions:

    1. Preheat your oven to 500°F with your pizza stone in the oven
    2. Spread your thinly sliced potatoes onto a baking sheet and place in the oven. Keep watch, and flip them when they start to brown. Season with salt.
    3. Caramelize your red onion in a big fry pan with copious amounts of butter.
    4. In another fry pan you can start sautéing your brussel sprouts
    5. Once the onion is caramelized, and your brussel sprouts are cooked, you can combine them into one fry pan.
    6. By now your potatoes should be ready to go as well.
    7. Roll out your dough.
    8. Spread out your cashew cream as your base sauce.
    9. Your next layer should be your baked potato slices.
    10. Then add your brussel sprout + onion mixture.
    11. And lastly your goat cheese.
    12. Bake until nicely browned – about 12-14 minutes.
    13. Once ready, drizzle with your balsamic glaze and enjoy your Thanksgiving dinner!

 

Acorn Squash and Arugula Pizza with Heirloom Tomato Sauce Pizza

Introduction: Squash is such a great fall vegetable, and the added fresh and spicy arugula makes this pizza a no-brainer.

Ingredients:

  • 1 serving of Lena’s Sourdough Pizza Dough
  • Your favourite homemade heirloom tomato sauce
  • 1/4 of an Acorn Squash
  • A few oz. of good goat cheese
  • 2 cups of fresh arugula

Directions:

  1. Preheat your oven to 500°F with your pizza stone in the oven.
  2. Roast your acorn squash until soft.
  3. Roll out your dough.
  4. Start building your pizza! Add the tomato sauce, cooked squash and goat cheese.
  5. Bake until nicely browned – about 12-14 minutes.
  6. Once you pizza is cooked to your liking, take it out of the oven and add your fresh arugula.
  7. Enjoy your harvest pizza!

 

Pear, Blue Cheese and Roasted Walnut Pizza

Introduction: Pear is plentiful right now, so why not put it on a pizza? Pear and blue cheese is a classic combination that we can’t argue with.

Ingredients:

  • 1 serving of Lena’s Sourdough Pizza Dough
  • Pre-made Cashew Cream (we used our Vitamix to make this)
  • 1 ripe pear sliced thinly
  • A few oz. of blue cheese
  • toasted chopped walnuts
  • vinaigrette to drizzle on top

Directions:

  1. Preheat your oven to 500°F with your pizza stone in the oven.
  2. Toast your walnuts
  3. Roll out your dough.
  4. Start building your pizza! Use the cashew cream as a base, then add your pear, blue cheese and walnuts.
  5. Bake until nicely browned – about 12-14 minutes.
  6. Once you pizza is cooked to your liking, take it out and drizzle with a vinaigrette on top.
  7. Enjoy your harvest pizza!

 

Maple Marinated Kale Pesto and Pine Nut Pizza

Introduction: This pizza is basically kale: two ways. We’ve got kale in the pesto, and a nice maple marinated kale on top. You can never have enough kale right?

Ingredients:

  • 1 bunch of kale chopped kale
  • Toasted pine nuts
  • Olive oil
  • Garlic
  • 1/2 Cup of fresh basil
  • Goat cheese
  • A few TBSP of Maple Syrup

Directions:

  1. Preheat your oven to 500°F with your pizza stone in the oven.
  2. Start by making the pesto. Take a couple of handfuls of kale, some basil, olive oil, toasted pine nuts, garlic, and salt to taste and blend with a Bamix until you’ve got the right consistency.
  3. In a large sauce pan saute the rest of your kale with some maple syrup.
  4. Roll out your dough
  5. Start building your pizza! Start with your pesto, then add your sauted kale, the remainder of your pine nuts, and goat cheese.
  6. Bake until nicely browned – about 12-14 minutes.
  7. Once you pizza is cooked to your liking, take it out and drizzle with olive oil
  8. Enjoy your harvest pizza!

What’s your favourite fall pizza to make? Let us know on Facebook!

And share your creations with #cookculture.

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