Let’s face it, there is no bad time of the year for pizza, as this popular dish can accommodate seasonal ingredients year-round. But when the weather starts to cool off, and the heirloom tomatoes and summer greens disappear, there’s no better way to reset your offerings than with the bounty of the fall harvest.

Farm-Quality Ingredients

If it’s something your guests are seeing at the farm stands, so much the better. Wedges of butternut squash can be roasted and drizzled with olive oil, salt, pepper, and sage. Potatoes, sliced thin and seasoned with rosemary and thyme, are light yet filling, and perfect on a crisp, thin, crust. Brussels sprouts really start to come into their own this time of the year, especially when the outer leaves char. Artichokes, which can be harvested as late as the first frost, make an excellent ingredient, their hearts marinated in olive oil, garlic, and lemon juice, packing a piquant punch. Want to get really dank? Don’t count out autumnal beets, oven-roasted and sliced into large circles or even quartered.

To Sauce (Or Not)

While it can be argued that the tastiest fall pizzas are white pizzas—highlighting produce by forgoing marinara and using olive oil instead—don’t rule out using vegetables themselves. Pumpkin purée makes a great sauce, as does rich, dark, caramelized onions, slathered liberally. If forgoing a sauce completely, consider balsamic vinegar, reduced to a syrup, which plays insanely well with harvest flavors. Cream-based and cheese sauces work great too. Remember to not be too heavy-handed in these applications, and to apply when the pies come out of the oven. You want to highlight the ingredients, not drown their flavors.

Big Cheeses

Savory cheddars complement sweeter vegetables on pizzas, while mature Goudas develop notes of caramel and honey—fall flavors in of themselves. Going a little more rogue, full-bodied blues lend a dense, rich texture to peppery, savory-sweet flavor profiles and are a welcome foil to the earthy flavors and nip of autumn.

Meat Lovers

You could keep these pizzas vegetarian at this point, but we all know what customers like. Thick-cut peppery bacon or prosciutto make great additions, as well as spicy sausage and even sliced bratwurst—it is Oktoberfest after all. Thinking seafood? Octopus and clams can be utilized during these months, just take into account the other flavors they are folding into; it could be best to let these shellfish shine with olive oil, a squeeze of lemon, and a mild gooey cheese, like Burrata.

Wild Finishing Touch

Finally, add a little pop or crunch before you send you send that pie to the table. Toasted pine nuts, hazelnuts, slivers of fresh apple, pomegranate seeds, or crispy fried kale can tie things together nicely. And if looking for a deeper sweetness, figs will take taste buds to a hearty, dark place that perfectly reflects the coziness of autumn.