Hoboken Foodie on How to Create Your Own Autumn Harvest Pizza

Throughout the year it’s important to eat produce that’s in season and fresh. Not only is it more available, it often tastes better and can be much cheaper than produce that’s out of season.

The great thing about the fall is the abundance of in-season fruits and vegetables. Fruits and vegetables that are local pack more nutrients because they are allowed a full time to ripen, and aren’t picked early to be prepared for shipping or storage.

In-season produce is fuller, tastier and better for you than what’s found at the supermarket. Familiarizing yourself with your local farmer’s market is one of the best and easiest ways to take advantage of local and ripe produce. The recipe below is easy, light and satisfying, but best of all it is versatile enough to take advantage of available produce all year long.

In Hoboken, check out local farmer’s markets on Saturdays from 9 a.m. to 2 p.m. at the corner of 14th St. and Garden St., and on Tuesdays from 3 to 7:30 p.m. on Washington St. between Newark and Observer.

What You Need to Make Your Autumn Harvest Pizza
This recipe is extremely versatile and can be made with a variety of vegetables. Feel free to add or replace any vegetables you prefer.
I Roll of Frozen Pizza Dough
1 Cup Zucchini (cubed)
1 Cup Squash (cubed)
1/2 Cup Portabello Mushrooms (cut into medium sized cubes)
1/2 Cup of Eggplant (cubed)
1/4 Cup Onion (sliced or diced, depending on preference)
1 Ball of Fresh Mozzerella (8-10 oz., sliced)
2 Tbsps Olive Oil
2 Tbsps Balsamic Glaze

Cooking Instructions
Step 1: Preheat oven to 350 degrees.
Step 2: Knead pizza dough and roll flat. Sprinkle with salt and pepper and rub with half a teaspoon of olive oil. Place in the oven for 10 to 12 minutes, to allow the dough to cook through before adding the vegetables.
Step 3: In a bowl, toss all the vegetables with salt, pepper and garlic powder. Lay down the cheese first on the pizza dough (use as much or as little as you like), then top with the vegetables.
Step 4: Cook for 15-20 minutes until crust is golden brown and crispy. Top with olive oil and balsamic glaze and serve.

Laura Denby is a Hoboken resident, writer and avid home cook. She creates, tests and tastes a variety of inventive recipes on a daily basis. Denby focuses mainly on pairing classic favorites with surprising and unique flavors.

Interested in contributing a column to Hoboken Patch? Email Patch editor, Emily Everson, to find out more.