Farm-Fresh Pizza Night:
Three Seasonal Options Featuring Local CSA Goodness
December 12, 2025. — Susan Greene
One of the best parts of being part of a CSA—or living near great local farms—is the inspiration that arrives in your weekly box. Seasonal produce practically begs to be turned into something creative and comforting, and nothing brings people together quite like homemade pizza.
These three farm-focused pizzas highlight the flavors of fall and winter harvests—earthy mushrooms, creamy potatoes, sweet delicata squash, fragrant sage, rich caramelized onions, and vibrant fresh herbs. Whether you use store-bought dough, a premade crust, or your favorite homemade version, each pizza is simple to assemble, perfect for a cozy weeknight or hosting friends, and packed with local flavor.
1. Potato, Pesto & Mozzarella Pizza
Ingredients
Optional: fresh basil or arugula for topping
1 pizza dough (store-bought or homemade)
3–4 small potatoes
1/3 cup fresh basil pesto (store-bought or homemade)
1–2 cups fresh mozzarella ciliegine
Olive oil
Salt & pepper
Parmesan cheese
Instructions:
Preheat your oven to 475°F. Roast the potatoes for about 20 minutes—just until they’re soft enough to slice easily, but not fully cooked—then thinly slice them.
Stretch or roll out your pizza dough on a lightly floured surface. Spread the pesto evenly over the dough, arrange the potatoes in a thin layer, and scatter mozzarella on top. Drizzle with a little olive oil and season with salt and pepper.
Bake for 10–14 minutes, until the cheese is melted and bubbly, then finish by sprinkling shredded Parmesan over the top.
Why it works:
Tender potatoes and herby pesto create a satisfying, almost creamy bite, perfect for highlighting CSA potatoes and basil.
2. Caramelized Onion, Mushroom & Goat Cheese Pizza
Ingredients
1 pizza dough
1 pint mushrooms, sliced
2 large onions, thinly sliced
2–3 oz goat cheese, crumbled
1 tbsp butter
1 tbsp olive oil
Salt & pepper
Optional: thyme or rosemary
Instructions
Preheat your oven to 475°F.
In a skillet, heat the butter and olive oil, then cook the onions over medium-low heat for 20–25 minutes until they are golden and caramelized. Add the mushrooms and sauté until tender and browned, seasoning with salt and pepper.
Roll out the pizza dough and brush it lightly with olive oil, then spread the caramelized onion and mushroom mixture evenly over the dough. Top with goat cheese.
Bake for 10–14 minutes until the edges are crisp and the cheese is melted. Finish with fresh thyme or rosemary for an optional herby touch.
Why it works:
This pizza highlights farm-fresh mushrooms and onions at their best—rich, savory, and balanced by tangy goat cheese.
3. Delicata Squash, Bacon, Mozzarella & Sage Pizza
Ingredients
1 pizza dough
1 delicata squash, halved, seeded, and sliced thin (skins on)
4 slices bacon, cooked and crumbled
1–2 cups mozzarella
Fresh sage leaves (whole or sliced)
Olive oil
Salt & pepper
Optional: drizzle of hot honey
Instructions
Preheat oven to 425°F. Toss squash slices with olive oil, salt, and pepper. Roast for 5-10 minutes until tender.
Increase oven temperature to 475°F.
Roll out pizza dough and brush lightly with olive oil. Layer mozzarella, roasted squash, and crumbled bacon. Scatter sage leaves across the top.
Bake for 10–14 minutes until golden and crisp. Add a drizzle of hot honey if you want a sweet-heat finish.
Why it works:
Delicata’s natural sweetness pairs beautifully with smoky bacon, while sage ties the fall flavors together.
Tips for the Best Homemade Pizza
- Use a pizza stone or steel if you have one for crispier crust.
- Prep toppings ahead to make pizza night quick and fun.
- Lean into the CSA season: kale, tomatoes, sweet peppers, butternut squash, and herbs all make fantastic toppings.