Roasted Fall Veggie Pizza with Rosemary & Balsamic

Name: Roasted Fall Veggie Pizza with Rosemary & Balsamic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Finely Chopped Rosemary; 2 Tablespoons Balsamic Vinegar; 1- 1/2 Tablespoon Olive Oil, Divided, Plus More To Brush On Dough; 1 Tablespoon Honey; 2 Tablespoons Minced Garlic, Divided; 1/2 teaspoons Black Pepper; 4 cups Cubed Butternut Squash (1/2 Inch Pieces); 2 cups Cubed Parsnips; 1/2 whole Red Onion, Chopped; 1/2 pounds Fresh Spinach, Rinsed; 1/4 cups Cornmeal (Or Less); 2 whole Pizza Doughs; 1/4 cups Balsamic Reduction, For Drizzling (optional)

Servings: persons

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

1
This recipe makes 2 medium-sized pizzas.
2
Preheat oven to 450 degrees F.
3
In a small bowl, whisk together the rosemary, balsamic vinegar, 1 tablespoon olive oil, honey, 1 tablespoon garlic, and black pepper.
4
Add the chopped butternut squash, parsnips and red onion to a large bowl.
5
Pour the dressing over and stir to coat.
6
Line a baking sheet with foil for easy clean-up.
7
Spread out the vegetable mixture on the sheet and roast until tender but not mushy, about 25 minutes.
8
While the veggies are roasting, heat a large pan over medium-high heat.
9
Add the remaining 1/2 tablespoon olive oil and saute the spinach until tender.
10
Remove from heat.
11
Sprinkle cornmeal on 2 pizza sheets and stretch out dough on top.
12
Brush with a bit of olive oil and sprinkle with the remaining garlic.
13
Top with spinach and veggies when they are done roasting.
14
Bake pizza at 450 degrees F for 10-12 minutes, until crust is golden brown.
15
Drizzle with balsamic reduction if desired.
16
Slice and serve!

1909

kcal

Calories

209

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tablespoon Finely Chopped Rosemary, 2 Tablespoons Balsamic Vinegar, 1- 1/2 Tablespoon Olive Oil, Divided, Plus More To Brush On Dough, 1 Tablespoon Honey, and more.

Yes, Roasted Fall Veggie Pizza with Rosemary & Balsamic falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!