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Harvest Pizza

Makes 1 12” pizza


600°F - 900°F

Cook Time

90 seconds to 4 minutes


Yeast pizza dough or sourdough pizza dough

Caramelized onions:
14g (1 TBSP) olive oil
1 lb yellow onions, sliced thinly

Delicata squash:
Half a squash, sliced into 1/4" segments
2 tsps olive oil

Shredded mozzarella
Apple, cored, peeled, and thinly sliced
Goat cheese
Basil leaves


For the Caramelized onions:
Heat the olive oil in a large sauté pan over medium heat. Add the sliced onions and sauté. Properly caramelizing onions takes time, don’t rush it - don’t be tempted to raise the heat and risk burning the onions. Once the onions are nice and caramelized, and the volume has gone down significantly, season with salt to taste. 

For the Delicata squash:
Preheat oven to 350°F. Toss sliced squash with olive oil and salt. Place slices onto a baking sheet and bake for 10 minutes.

When ready to assemble, spread caramelized onions onto stretched out pizza dough, then place small bits of goat cheese on top of the onion layer. Place squash and apples on top of the goat cheese and onions, then top with torn basil leaves.

Bake in your Cru oven. For a traditional Neapolitan crust bake at 800°-900°F for about 90 seconds turning frequently to prevent burning. For a firmer crust bake around 650°F for about 4 minutes rotating as needed to ensure even baking. Whatever your temperature always watch your pizza closely.

If your crust is cooked but you want your toppings to brown more, slide the peel underneath your pizza and lift the entire pizza closer to the oven ceiling. As the intense heat rises in the oven, it gathers in the oven's roof. This method takes advantage of that radiant heat, which further caramelizes your cheese and toppings.

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