Topped with a cornucopia of fall ingredients like roasted sweet potato, dried cranberries and pecans, this pizza has a surprising cream cheese "sauce." (Be sure to use lots of salt and pepper to balance the richness.) The recipe comes from Millsap Farm in Springfield, Missouri.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

15 mins
55 mins
8 slices


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°. Place a pizza stone, if using, in the oven while it preheats. Transfer dough to a lightly floured surface. Cover and let stand 30 minutes. Meanwhile, pile sweet potato on a rimmed baking sheet. Drizzle with oil, season with salt and pepper, and spread evenly. Roast until tender and browned, stirring once, about 20 minutes. Remove from oven. Increase oven temperature to 500°.

  • In a small bowl, stir together cream cheese, half-and-half and cinnamon until smooth.

  • Sprinkle a baking sheet or pizza peel generously with cornmeal. Roll dough to a 12-inch round and transfer to sheet or peel. Dollop cream cheese mixture over dough and spread evenly. Top with roasted sweet potatoes, the cranberries and pecans. Top with arugula. If desired, lightly brush the edge of the crust with additional olive oil.

  • Place baking sheet in oven or gently slide pizza to heated stone. Bake until crust is golden, about 10 minutes. Drizzle with balsamic glaze.


Buy balsamic glaze at large supermarkets or make your own: In a small saucepan, simmer 1/2 cup balsamic vinegar until reduced to 1/4 cup, about 5 minutes.


Preheat a pizza stone on the rack of an outdoor grill directly over medium heat. Transfer pizza to pizza stone. Cover grill and cook until crust is golden, 7 to 10 minutes.

Nutrition Facts

497 calories; fat 19g; cholesterol 30mg; saturated fat 7g; carbohydrates 71g; mono fat 8g; poly fat 3g; insoluble fiber 5g; sugars 11g; protein 11g; vitamin a 8714.4IU; vitamin c 3.5mg; thiamin 0.7mg; riboflavin 0.5mg; niacin equivalents 4.7mg; vitamin b6 0.2mg; folate 151.1mcg; vitamin b12 0.1mcg; sodium 1003mg; potassium 358mg; calcium 94mg; iron 3.8mg.