Fall Harvest Pizza web

Fall Harvest Pizza with Butternut Squash Crust

Servings

Prep Time

Total Time

Gluten Free

8

1 hr 30 min

1 hr 45 min

Yes

This gluten-free pizza recipe features a cheesy potato and butternut squash crust and is topped with roasted vegetables, eggs and all-natural sausage.

Pork Sausage Stuffing

This recipe is made with

Uncooked Pork Sausage Roll, Mild

Product Information

Ingredients

2 cups Yukon gold potatoes, grated
3 cups butternut squash, grated
1 cup sharp cheddar cheese, shredded and divided
6 eggs, divided
Salt and pepper to taste
Vegetable oil
16 ounces sherry vinegar
1/2 cup sugar
3 sage leaves
1 (12 oz) package Jones Dairy Farm All Natural Pork Sausage Roll
2 onions, julienned
1 pint cherry tomatoes, halved
1 red bell pepper
2 ounces blue cheese

Preparation

Step1:
Preheat the oven to 400°F.

Step 2:
Peel and grate the potatoes and squash, press grated vegetables between paper towels to remove all moisture. Mix potato, squash, 1/2 cup cheddar cheese and 1 egg together until evenly combined. Season to taste with salt and pepper.

Step 3:
Lightly oil sheet pan. Using spatula press crust mixture into pan making a smooth even layer. Brush crust lightly with oil and bake 40 minutes or until golden brown.

Step 4:
While crust is baking, in small sauce pan over medium heat whisk sugar into sherry vinegar until full dissolved. Add sage leaves and allow to simmer, stirring occasionally until thickened. Once a syrup consistency is reached, remove from heat and remove sage leaves.

Step 5:
In sauté pan heat small amount of oil and brown sausage, breaking into bite-sized pieces until fully cooked; remove from pan and set aside. In same pan cook onions over medium heat until caramelized, remove pan from heat.

Step 6:
Toss cherry tomatoes in oil, salt and pepper and roast on sheet pan at 350°F for 10 minutes, reserve. Lightly oil skin of red bell pepper and place in oven on sheet pan, turn periodically and roast until soft and the skin is blackened so it can be easily removed. Peel and deseed pepper, cut into thin strips and set aside.

Step 7:

Sprinkle remaining cheddar cheese and crumbled blue cheese evenly over baked crust, repeat with roasted red pepper, caramelized onion, sausage and cherry tomatoes.

Step 8:
One at a time, crack remaining eggs into small bowl, being careful not to break the yolk, and gently slide egg on top of pizza. Once all eggs have been placed carefully slide pizza back into oven and bake until eggs have reached desired doneness.

Step 9:
To serve, drizzle pizza evenly with sherry syrup, slice and serve.

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