5 Fun Fall Pizzas You Have to Try This Season

Hello, October! The time has finally come for breezy leafy weather, pumpkin spice, fall attire, and we can’t forget the awesome classics like The Nightmare Before Christmas and Hocus Pocus. Which is one the of the reasons why Fall is  absolutely my favorite season! It is also a good time to reflect over the things that have happened over the year while you’re preparing for the next year year ahead. For the fall season, oprahzipbradford.com will be issuing fall blogs weekly giving you ideas for FALL everything which will include DIY fall projects, holiday hacks, recipes, and more!

In this issue, we have recipes  for the perfect Fall PIZZAS! I mean, who doesn’t like pizza?!


Kale, Carmelized Onion, and Parmesean Pizza

(recipe from http://www.vegetariantimes.com





  • 6 Tbs. Eden Selected Spanish Extra Virgin Olive Oil, divided
  • 2 large yellow onions, thinly sliced (4 cups)
  • 3 cloves garlic, minced (1 Tbs.), or 1 Tbs. Amore Garlic Paste
  • 1 12-oz. bunch Tuscan or dinosaur kale, thinly sliced into ribbons (5 cups)
  • 1 16-oz. pkg. refrigerated or thawed frozen pizza dough
  • 1/2 tsp. coarse sea salt, for sprinkling, optional
  • 1/2 cup grated BelGioioso Vegetarian Parmesan


1.) Preheat oven to 500°F. Place pizza stone on middle rack of oven, if using.

2.) Heat 2 Tbs. oil in large skillet over medium heat. Add onions, and cook 10 to 20 minutes, or until at least half of onions are browned and caramelized, stirring occasionally. Add garlic and 1 Tbs. oil. Cook 1 minute, or until garlic begins to brown. Add kale to pan, and cook 5 to 6 minutes, or until kale has turned bright green, stirring occasionally. Remove from heat, and season with salt and pepper, if desired.

3.) Meanwhile, roll out pizza dough as thinly as possible. Place on pizza stone or baking sheet sprinkled with flour. Bake 4 minutes to ensure crust gets crisp (pop any bubbles with fork).

4.) Drizzle crust with 2 Tbs. oil, sprinkle with sea salt (if using), and top with kale mixture. Sprinkle with Parmesan. Return pizza to oven, and bake 8 minutes more, or until cheese is golden, and crust is golden brown. Remove pizza from oven, drizzle with remaining 1 Tbs. oil, and slice into triangles.

Chicken, Onion, & Cranberry Pizza 

(Recipe from Taste.com)



  • 1 tbs extra virgin olive oil
  • 2 red onions, halved, thinly sliced
  • 75g (1/2 cup) dried cranberries, plus extra, to serve, optional
  • 2 tbs brown sugar
  • 80ml (1/3 cup) brandy
  • 2 tbs balsamic vinegar
  • 2 x 150g each Toscano Authentic Italian Pizza bases
  • 200g (2 cups) shredded skinless barbecue chicken
  • 80g (1 cup) coarsely grated reduced-fat cheddar
  • 20g baby spinach leaves
  • Lemon wedges, to serve



1.) Heat the oil in a large frying pan over medium-low heat. Cook the onion, stirring, for 8 minutes or until soft. Stir in the cranberries and brown sugar for 2 minutes or until sugar dissolves. Stir in brandy and vinegar. Season. Reduce heat to low. Simmer, stirring often, for 10 minutes or until reduced and sticky.
2.) Preheat oven to 220°C/200°C fan forced. Place pizza bases on 2 baking trays. Spread the base of each pizza with relish. Sprinkle with chicken and cheese. Bake for 6-8 minutes or until the cheese melts and base is crisp. Sprinkle with baby spinach leaves and extra cranberries, if using. Serve with lemon wedges.

Roast Pumpkin & Chorizo Pizza

(Recipe from Taste.com)



  • 800g Butternut pumpkin, peeled, cut into 1cm pieces
  • 1 tablespoon olive oil
  • 4 wholemeal pita breads
  • 170g can tomato paste
  • 200g (2 cups) coarsely grated mozzarella
  • 2 chorizo, thinly sliced (see notes)
  • 1 long fresh red chilli (optional), thinly sliced
  • 2 spring onions (shallots), thinly sliced
  • 80g rocket salad mix



1.) Preheat oven to 200°C. Place the pumpkin on a lined baking tray. Drizzle with oil. Season. Toss to combine. Roast for 15 minutes or until almost tender.
2.) Place pita breads on 2 large baking trays. Spread with tomato paste. Top with mozzarella, chorizo, pumpkin, chilli and spring onion. Bake for 10 minutes or until golden and crisp. Top with salad mix.


Thanksgiving Pizza

(Recipe from Duff Goldman, Food Network)



1 pound pizza dough

All-purpose flour, for dusting

1 teaspoon cornmeal

1 teaspoon extra-virgin olive oil

1/2 teaspoon sugar

3/4 cup mashed potatoes

1/2 cup shredded cheddar cheese

2 teaspoons whole milk

1 cup prepared stuffing

1 roasted turkey or chicken thigh, with skin

1/4 cup chunky cranberry sauce

1/4 cup gravy


Put a pizza stone or upside-down baking sheet in the oven; preheat to 500 degrees F. Stretch the pizza dough into a 12-inch round on a floured surface. Dust a pizza peel or upside-down baking sheet with 1/2 teaspoon cornmeal and put the dough on top. Brush with the olive oil and sprinkle with the sugar and the remaining 1/2 teaspoon cornmeal. Slide onto the hot pizza stone or baking sheet and bake until golden on the bottom, 5 to 7 minutes. Meanwhile, mix the mashed potatoes with 1/4 cup cheese and the milk in a bowl; set aside. Roll tablespoonfuls of the stuffing into 1-inch balls to look like meatballs. Shred the turkey meat and julienne the skin. Slide the crust back onto the peel. Spread the cheddar mashed potatoes over the crust, then top with the shredded turkey. Spoon the cranberry sauce over the pizza and drizzle with the gravy. Arrange the stuffing balls on top and sprinkle with the remaining 1/4 cup cheese and the turkey skin. Return the pizza to the oven and bake until golden brown, 8 to 10 more minutes.

Apple Crisp Pizza

(Recipe from TheGirlWhoAteEverything.com)



  • Pastry for single-crust pie (9 inches)
  • 2/3 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground Cinnamon
  • 4 medium apples (like Gala, Fiji, Braeburn, Empire peeled and diced into 1/4 inch pieces)


  • Pastry for single-crust pie (9 inches)
  • 2/3 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground Cinnamon
  • 4 medium apples (like Gala, Fiji, Braeburn, Empire peeled and diced into 1/4 inch pieces)
  • 1/4 cup salted butter

*Add 1/2 cup of caramel topping for drizzle.


1.) Preheat oven to 350 degrees.
2.) Roll pastry to fit a 12 inch pizza pan; fold under edges to give the pizza a bit of a raised crust. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it. I didn’t use all of my apples because I had really big apples.
3.) For the topping: Combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well. I like to use my clean hands to get in there and mush it together until it’s the texture of wet sand. Sprinkle topping evenly over the apples.
4.) Bake at 350 degrees for 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Makes 12 servings.

3 Comments Add yours

  1. The cranberry and Thanksgiving pizzas look particularly delicious!


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