6 Delicious Winter Pizza Recipes With Seasonal Toppings

Pizza is always in season, even when it’s cold out. In fact, topping it with seasonal fruits and vegetables means you can actually feel good about eating a few slices of pie. Brussels sprouts, squash, mushrooms, and even sweet potatoes can get thrown on the dough, and we’re rounding up some recipes that do just that. Skip the delivery and make your own winter pizzas at home.

1. Deep-Dish Pizza with Turkey Sausage and Brussels Sprouts

using a paring knife to trim Brussels sprouts

Trimming Brussels sprouts | iStock.com

This first recipe from Real Simple proves you can make a homemade pizza brimming with both indulgent and healthy ingredients. You get your delicious from the sausage and the nutritious from the sprouts. Cheese is also thrown into the mix, as is pesto. Bake your pizza for 35 minutes, then eat up.


  • tablespoons olive oil
  • 1½ pounds store-bought pizza dough, at room temperature
  • ⅓ cup prepared pesto
  • 1½ cups shredded provolone
  • ½ pound uncooked turkey sausage, crumbled
  • ½ pound Brussels sprouts, thinly sliced

Directions: Heat oven to 425 degrees Fahrenheit with a rack in the lowest position. Coat a 9-by-13-inch baking dish with 1 tablespoon of the oil. Press the dough into the pan, covering the bottom and sides. Top the dough with the pesto, cheese, sausage, and Brussels sprouts. Drizzle with the remaining 1 tablespoon of oil.

Bake until the crust is golden brown and the sausage is cooked through, 30 to 35 minutes. Let the pizza rest for 5 minutes before serving.

2. Sweet Potato and Kale Pizza

Pizza on wooden board

Pizza on wooden board | iStock.com

This next recipe from Epicurious will surprise you as it’s the sweet potatoes that make up the sauce. You’ll add goat cheese, kale, Parmesan, and walnuts on top, then bake for about 15 minutes. This is one pie you can serve and feel good about eating.


  • 1 medium sweet potato, peeled and cut into ½-inch cubes
  • 1½ tablespoons olive oil, divided
  • ⅛ teaspoon crushed red pepper flakes
  • 1 (21-ounce) package prepared whole-wheat pizza dough
  • 1 bunch curly kale, stemmed and torn into bite-size pieces
  • ¼ cup crumbled goat cheese
  • 2 tablespoons shredded Parmesan
  • 1 tablespoon crushed walnuts

Directions: Heat oven to 425 degrees Fahrenheit. Boil a large pot of water. Cook potato in water until fork-tender, 7 to 10 minutes. Remove from heat, drain and let cool 5 minutes. In a food processor, pulse potato, 1 tablespoon oil, red pepper and a pinch of salt until sauce is smooth.

Roll out dough until ¼ inch thick. Spread potato sauce evenly over dough. Toss kale in remaining ½ tablespoon oil; top pizza with goat cheese, kale and Parmesan. Bake until crust is golden, 10 to 15 minutes, sprinkling on walnuts in final 2 minutes.

3. Soppressata-Mushroom Pizza

Halved tomatoes | iStock.com

This pizza gets a sprinkling of cherry tomatoes | iStock.com

This tasty pizza from Fine Cooking stars salami, mushrooms, Fontina, fresh tomatoes, and basil. You can serve it as an appetizer or a main meal and everyone will be happy. Though this recipe sounds sophisticated, it’s actually simple to make. Go the store-bought pizza dough route and you can have dinner on the table in no time.


  • 2 tablespoons olive oil
  • 2 pounds mixed fresh mushrooms, trimmed and coarsely chopped
  • 3 ounces thinly sliced hot soppressata, cut into ½-inch-wide strips
  • 2 medium cloves garlic, finely chopped
  • 1 pound pizza dough, at room temperature
  • Cornmeal, for dusting
  • 12 ounces Fontina, grated
  • 2 teaspoons balsamic glaze
  • Kosher salt and freshly ground black pepper
  • 12 cherry tomatoes, quartered
  • ¼ cup thinly sliced fresh basil

Directions: Position a rack in the lower third of the oven, put a pizza stone on the rack, and heat the oven to 450 degrees Fahrenheit.

Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the mushrooms and soppressata and cook, stirring occasionally, until the mushrooms are golden brown and the soppressata is crisp in spots, 12 to 15 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Set aside.

Put the dough on a parchment-lined work surface dusted with cornmeal and stretch by hand into a 12-by-16-inch oval.

Slide the parchment and dough onto the pizza stone and bake until beginning to brown in spots, about 6 minutes.

Remove from the oven, deflate any air bubbles with a spatula, and evenly top with the cheese and all of the mushroom mixture. Drizzle with the balsamic glaze and then top with the remaining cheese. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper, return the pizza to the oven, and bake until the crust is golden brown and the cheese is melted and brown in spots, about 5 minutes more.

Transfer to a cutting board, sprinkle with the tomatoes and basil, and let cool for a few minutes before serving.

4. Apple, Goat Cheese, and Pecan Pizza

Assortment of pizzas

Assortment of pizzas | iStock.com

We can’t forget about our favorite winter fruit just because we’re making savory dishes. Give apples a place on the dinner menu with this recipe from Cooking Light. They taste great with the tangy goat cheese perfectly and  the pecans add a nice crunch. This sweet and savory apple and goat cheese pizza is a refreshing deviation from the heavy pies you’re used to.


  • 1 (1-pound) six-grain pizza crust
  • Cooking spray
  • 3 cups thinly sliced Fuji apple
  • 1 cup crumbled goat cheese
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1½ teaspoons honey
  • 2 cups baby arugula
  • 3 tablespoons chopped pecans, toasted

Directions: Preheat oven to 450 degrees Fahrenheit. Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust; top with cheese. Sprinkle thyme evenly over cheese. Bake at 450 degrees for 8 minutes or until cheese melts and begins to brown.

Combine oil and next three ingredients in a medium bowl, stirring with a whisk. Add arugula; toss gently to coat. Sprinkle pecans evenly over pizza; top with arugula mixture. Cut pizza into six wedges.

5. Butternut Squash and Gorgonzola Pizza

Close up of blue cheese

This is your secret ingredient for a tasty pizza | iStock/GATHEALPHOTOGRAPHY

Next up is a butternut squash and Gorgonzola pizza from Food Network. Your butternut squash pizza will bake in the oven for a little more than 10 minutes before it’s ready to be topped with walnuts and served. You won’t be missing the sauce when you have blue cheese and squash to entertain your taste buds.


  • ⅓ cup cubed, peeled butternut squash
  • 1 tablespoon olive oil
  • ¼ small red onion
  • 5 large sage leaves
  • 1 tablespoon cornmeal
  • 1 (¾-pound) ball store-bought whole-wheat pizza dough, at room temperature
  • Cooking spray
  • 4 ounces gorgonzola cheese, crumbled
  • ¼ cup walnut pieces

Directions: Preheat the oven to 475 degrees Fahrenheit. Thinly slice each cube of butternut squash and toss in a small bowl with the olive oil. Thinly slice the onion and sage.

Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray a baking sheet with cooking spray and place the dough onto it.

Crumble the Gorgonzola and sprinkle it evenly all over the dough, leaving a 1-inch border for the crust. Scatter the squash and onion on top of the cheese. Sprinkle the sage on top.

Bake until the cheese is melted, the squash is softened and the crust is almost browned, about 11 minutes. Scatter the walnuts over the pizza and bake until they are lightly toasted, an additional 2 minutes. Slice the pizza into eight wedges.

6. Pizza with Kale, Butternut Squash, Bacon, and Smoked Mozzarella

Cubed butternut squash | iStock.com

Cubed butternut squash | iStock.com

This pie from The Kitchn boasts squash, thick-cut bacon, kale, and mozzarella. This recipe makes two pies, so you can make it for a party or halve the recipe. Either way, you’ll be happy with your colorful finished product. We suspect you’ll love the taste, too.


  • 1 (1½- to 2-pound) butternut squash, peeled and diced into ½-inch cubes
  • 4 strips thick-cut bacon
  • 4 big leaves Tuscan or dinosaur kale, torn into small pieces
  • 8 ounces smoked mozzarella
  • 1 pound pizza dough, store bought or homemade
  • 1 to 2 tablespoons olive oil
  • Salt

Directions: Preheat oven to 450 degrees Fahrenheit. Toss squash cubes with a drizzle of olive oil and salt. Spread on a baking sheet in a single layer. Roast the cubes for 30 minutes, stirring halfway through, until soft.

Dice the bacon. Warm a skillet over medium-high heat and fry the bacon until cooked through. Set aside to drain on a paper towel. Toss the kale with a little olive oil; if preparing the kale ahead of time, wait until just before assembling the pizza to toss with oil.

Slice the mozzarella into thin rounds. Increase the oven to 500 degrees Fahrenheit.

To assemble and bake the pizzas, divide the dough into two halves and shape each into 10-inch rounds. Working one round at a time, brush with olive oil and sprinkle lightly with salt. Lay half the rounds of mozzarella on the pizza and arrange ½ cup of the roasted squash and half the bacon across the dough. Scatter half of the kale over top.

Transfer the pizza to the oven. Bake for 7-10 minutes, until the kale is crispy and the crust is dark golden. Assemble and bake the second pizza as the first. Let the pizzas cool slightly before slicing and serving.