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Fall Harvest Pizza

This pizza is a great mix of summer and fall with fresh garden favorites such as eggplant, butternut squash, and beets!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: Budget-Friendly, Vegetarian
Servings: 2 people
Calories: 305kcal


  • 1 whole wheat naan bread
  • 1/4 cup marinara sauce
  • 1/2 cup butternut squash cubed 1-inch
  • 1/2 cup eggplant cubed 1-inch
  • 1/2 cup beets roasted, cubed 1-inch
  • 2 ounce goat cheese crumbled
  • 1 teaspoon dried rosemary
  • salt and pepper to taste


  • Preheat oven to 450 degree.
  • Coat squash and eggplant with cooking spray, salt, pepper and dried rosemary. Bake for 30 min or until tender.
  • Once the vegetables are roasted, prepare your pizza. Spread marinara over Naan.
  • Top with roasted vegetables and beets.
  • Crumbled goat cheese on top and bake for 10-12 minutes or until crust begins to brown and cheese is melted. Cut into 4 slices and serve!


Make this a vegetarian-friendly recipe by eliminating the goat cheese.


Serving: 2slices | Calories: 305kcal | Carbohydrates: 40g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 717mg | Potassium: 390mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4163IU | Vitamin C: 12mg | Calcium: 108mg | Iron: 1mg |
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10