Autumn Sweet Potato Pizza and Apple Pecan Salad
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.”
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
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.