Autumn Sweet Potato Pizza and Apple Pecan Salad

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I’ve finally begun to acknowledge—and embrace—the chill in the air, early sunsets, and most importantly the seasonal offerings at the grocery store. I know I’ll blink my eyes and we’ll fast forward to peppermint and gingerbread any day, so might as well savor autumn while it lasts.

A foggy weekend trip to the pumpkin patch and corn maze was all I needed to get inspired for this dinner. All the expected pieces were in place: apples, squash, greens, and pecans amongst other things. I just had to find a way to tie it all together. And that’s practically what flatbread was made for, right?

The pizza toppings are really an assortment of my go-to favorites plus a seasonal endcap at Trader Joe’s. Tip: stock up on the Autumnal Harvest sauce, it’s extremely versatile and easy to customize.

For a seasonal sip, try my Honeycrisp Bourbon Sidecar to round out the meal.


All the expected pieces were in place: apples, squash, greens, and pecans amongst other things. I just had to find a way to tie it all together.

 
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Autumn Sweet Potato Pizza

Layer the pizza with all your toppings and bake at 400ºF for 12-15 minutes, broiling on high for the last 2-3 minutes. Top with spinach and freshly cracked black pepper before serving.

For each pizza:

  • Naan flatbread, pizza crust, or sliced French bread

  • Trader Joe’s Autumnal Harvest pasta sauce

    • Add diced red onion and crushed red pepper flakes for a spicier, more savory flavor

  • Ricotta, dolloped throughout

  • Fresh mozzarella, torn and scattered

  • Sweet potato, sliced into ribbons

  • Prosciutto, crisped up and sliced

  • Spinach, sea salt, and black pepper after baking

 
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Apple Pecan Salad

Make the candied pecans ahead of time so they can cool. Toss all the ingredients together and drizzle the dressing over just before serving.

Salad (2 servings):

  • 4-5 cups leafy greens of choice

    • Pictured: a blend of kale, Brussels sprouts, broccoli, green and red cabbage

  • 1-2 Honeycrisp apples, sliced

  • ½ cup candied pecans

  • ¼ cup dried cranberries

  • Goat cheese, crumbled

  • Salt and freshly cracked black pepper

Dressing:

  • Whisk 2 Tbsp. olive oil, 2 Tbsp. fresh lemon juice, 1 Tbsp. maple syrup; add salt and pepper to taste.

Candied Pecans:

  • Simmer ½ cup brown sugar, 2 Tbsp. water, ½ tsp. cinnamon, and ½ tsp. salt until bubbling. Add pecans and simmer, stirring frequently, for 3 minutes. Let cool.

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Honeycrisp Bourbon Sidecar

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