3 Fall Pizzas Worth Making

Recipe by: Eating Bird Food

This one tastes like the exact moment summer herbs run into fall produce.

Roasted butternut squash brings sweetness, Gouda brings the melt, and pesto keeps the whole thing bright enough that it never gets too heavy. Fire-roasted tomatoes and Parmesan round it out.

The original recipe makes three naan pizzas and clocks in at about 55 minutes, most of which is the squash roasting.

3 garlic naan
2 cups peeled and diced butternut squash
1 1/2 tsp olive oilSea salt
1/2 cup shredded Gouda
“1 14.5-oz can fire-roasted diced tomatoes, drained
1/4 cup pesto
1/2 cup grated Parmesan
Fresh basil, for finishing

For the pesto
1 cup fresh basil leaves
1 garlic clove
2 tbsp pine nuts
1/2 cup grated Parmesan
2 tbsp olive oil

Roast the squash at 400°F until tender. Layer Gouda, squash, drained tomatoes, pesto, and Parmesan over the naan, then bake until the cheese is melted and the edges are browned.

Why it works: The squash gives you fall without turning the pizza sweet, while pesto keeps everything lively.

Recipe by: Zimmy’s Nook

This is the one we’d serve with a glass of wine and pretend we planned dinner much further in advance than we did.

Bartlett pears get a quick sauté in rosemary butter before landing on naan with Brie and rosemary-marinated red onion. Once everything is hot and melty, prosciutto, arugula, and honey go on top.

It’s sweet, salty, creamy, peppery, and very good at making a Tuesday feel less like Tuesday.

4 naan
2 Bartlett pears, sliced
2 tbsp butter
Fresh rosemary
1/2 red onion, thinly sliced
Olive oil
Salt and black pepper
About 7 to 9 oz Brie, sliced
4 slices prosciutto
1 cup arugula
Smoked honey or your favorite honey

Soften the pears briefly in rosemary butter. Build the naan with rosemary oil, onion, Brie, and pears, then bake at 425°F until the cheese melts. Finish with prosciutto, arugula, and honey.

Why it works: Pear and Brie are already a classic pair. The prosciutto and rosemary keep the sweetness firmly in dinner territory.

Recipe by: Vermilion Lane

And now for the easiest one of the bunch.

Fig jam is the sauce. Tart apple gives it crunch. Brie melts into everything. Fresh mint comes in at the end.

That’s essentially the whole recipe—and sometimes that’s exactly the kind of recipe you need.

2 large naan
1/2 cup fig jam
6 oz Brie, sliced
1 tart apple, thinly sliced
Fresh mint, for finishing

Spread the naan with fig jam, leaving a border around the edge. Layer with apple and Brie, then bake at 425°F for 6 to 8 minutes until the naan is crisp and the cheese is melted.

Why it works: Tart apple keeps the fig jam from reading like dessert, while Brie ties the whole thing together.

Optional upgrade: Prosciutto or pickled onions push this even further toward dinner.

Wednesday is our true weeknight chapter.

Think chicken sausage. Pesto. Ricotta. Greens. Fifteen-ish-minute energy.

Because halfway through the week, dinner should not require a strategy meeting.